Gluten-free choc chip cupcakes

To go with yesterday's redcurrant and white chocolate cupcakes I also made choc chip cupcakes topped with chocolate dipped cherries.

Gluten-free choc chip cupcakes (makes 12 cupcakes)

Ingredients

• 2 large eggs
• 185g (1 1/4 cups) gluten-free self raising flour
• 125g unsalted butter, softened
• 150g (2/3 cup) caster sugar
• 80ml (1/2 cup) milk
• 150g dark chocolate chips
• 1 tbsp cocoa powder
• 1/2 tbsp vanilla essence
• Double cream, whipped
• 12 cherries to decorate

Cooking instructions

1. Heat oven to 170C (fan 150C)
2. Line baking tray with cases
3. Line a baking tray with baking paper
4. Melt 100g dark chocolate chips
5. Dip cherries into melted chocolate, place on baking paper and leave to set
6. In a food mixer, beat the butter, sugar, eggs, vanilla essence and cocoa powder
7. Stir in sifted flour, chocolate chips and milk
8. Divide batter between the cases
9. Bake for about 25 mins until cakes bounce back when lightly pressed
10. Place on rack to cool
11. Pipe whipped cream on top
12. Decorate with chocolate dipped cherries

Have a sweet day!

3D easter egg and bunny

Just before Easter the lovely peeps at Lékué sent me the 3D easter egg and bunny mould and a decopen. I filled my bunny and egg mould with white chocolate and then, using the decopen filled with white chocolate coloured blue, I drew a graffiti squiggle over the top; a great gift for my cute nephew Samuel who loves bunnies and puzzles!

3D easter egg and bunny
What you will need:

• 3D easter egg and bunny mould
• White chocolate drops
• Aqua chocolate food colouring
• Decopen

Instructions

1. Temper (melt) white chocolate
2. Spoon chocolate into icing bottle or bag fitted with a small nozzle
3. Squeeze chocolate into moulds
4. Lightly tap moulds so chocolate lays flat and air bubbles are removed
5. Stir blue chocolate food colouring a little at a time into the remaining white chocolate until you have desired colour. Stir well so colour is even
6. Fill decopen with blue melted chocolate and carefully draw design onto filled moulds
7. Lightly tap moulds so chocolate lays flat and air bubbles are removed
8. Leave to set. Refrigerating speeds up this process and can make it easier to turn out
9. Carefully release the eggs and bunny from the moulds
10. Assemble egg and bunny

The decopen comes with two, four or six nozzles and can be used to decorate cakes and biscuits with messages, create ball, flower, rope and shell shapes; make toppings for your cupcakes and exquisite macaroons or profiteroles. I can't wait to use it again on my sweet treats!

Have a sweet day!

Hand-made chocolate bunny heads

For the past couple of years I have made chocolate bunny heads filled with hand-made honeycomb, both of which can be found on my 'in my kitchen' page. This year I wanted to keep them simple with three layers of chocolate in white, milk and dark. I also coloured their eyes with blue chocolate and their noses with pink chocolate.

Hand-made chocolate bunny heads
What you will need

• Mini non-stick cake pan, 6 cavity - bunnies
• 100g White chocolate drops
• 100g 40% milk chocolate drops
• 100g 70% dark chocolate drops
• Pink powder food colouring
• Blue powder food colouring

Instructions

1. Temper (melt) 2 tbsp white chocolate
2. Place 1 tbsp of the melted white chocolate in small bowl and stir in pink food coloring until colour is even
3. Place a small drop of pink chocolate into nose of bunny moulds
4. Place 1 tbsp of the white chocolate in small bowl and stir in blue food coloring until colour is even
5. Place a small drop of blue chocolate into eyes of bunny moulds
6. Lightly tap moulds so chocolate lays flat and air bubbles are removed, and leave to set
7. Temper (melt) rest of white chocolate
8. Pour into bunny moulds so white chocolate is about 1 cm deep, tap lightly to remove air bubbles and leave to set
9. Temper (melt) milk chocolate
10. Pour into bunny moulds, tap lightly to remove air bubbles and leave to set
11. Temper (melt) dark chocolate
12. Pour into bunny moulds, tap lightly to remove air bubbles and leave to set
13. Turn out chocolate bunny heads

I packaged mine in pink bow cookie bags from Etsy seller Avenue 55 and added a few mini mini eggs to keep them in place!

I also made one without white chocolate for my friend who isn't so keen on it!

Have a sweet day!

Gluten free mini decadent chocolate nests

Mini decadent chocolate nests (makes 48 mini size cupcakes)
Ingredients

• 200g (7 ounces) 70% dark chocolate chips
• 100g (3.5 ounces) gluten free cornflakes, lightly crushed
• 50g (1.7 ounces) raisins
• 50g (1.7 ounces) almond slivers
• Edible gold glitter
• Mini mini eggs

Mini mini eggs from Tesco

Method

1. Melt chocolate in microwave on low power for about 1-2 minutes (the exact amount of time needed will depend on the type of chocolate being used so remove and stir the chocolate every so often to ensure it heats evenly)
2. Once the chocolate is melted, remove from microwave and gradually pour into bowl of crushed cornflakes, almonds and raisins
3. Stir chocolate, cornflakes, almonds and raisins until the dried ingredients are completely covered in chocolate
4. Spoon mixture into cases and make a hole in the center
5. Sprinkle with edible gold glitter
6. Fill hole with mini eggs and leave to set

I served four of them on my gold spot cupcake stand as part of my Easter table

I packaged up the rest in pretty egg boxes, for all the details and where to buy check out here

For free downloadable Easter labels see here

Have a sweet day!

Chocolate chip fudge cake pops

I loved making the leopard print cake pops, fruit cake pops and ice cream cake pops for recent events so when I needed to make a sweet treat for a friend's upcoming wedding anniversary party I knew they would fit the bill and I could make them in black and white with little pink cases to match his colour theme.

Additionally, I also decorated three of them in Hotel Chocolat white chocolate with aqua sugar crystals and put trimmed down, striped straws over the sticks as an idea for some cake pops for my Winter Wonderland dessert table.

Chocolate chip fudge flavoured gluten-free cake pops (makes 24 cake pops)

Ingredients

• 560g Chocolate chip cake (see below for recipe)
• 160g Chocolate fudge frosting (see below for recipe)
• 283g (1 packet) black candy melts
• White non-pareils

What you will need

• Baking parchment
• Lollipop sticks
• Cupcake cases
• Polystyrene block

Cooking instructions

1. Crumble chocolate chip cake into small pieces with your fingers
2. In a food mixer, mix the chocolate fudge frosting with the chocolate cake crumbles
3. Whisk until it resembles a dough-like mixture
4. Place mixture into fridge to firm up, making it easier to work with
5. Line a baking tray with baking paper
6. Using electric scales, measure out 30g of mixture, roll into a ball, and place on the baking sheet
7. Repeat until all mixture has gone
8. Leave cake balls in the fridge for a few hours or overnight
9. Place candy melts into a microwavable bowl
10. Heat for 1 minute on medium, stir and continue heating in 30 second intervals until candy is fully melted
11. Dip lollipop stick about 1/2 inch into melted candy then push into a cake ball, just over halfway through
12. Carefully hold lollipop stick and dip the cake ball into melted candy, swirling gently until cake ball is covered. Gently tap to remove any excess candy
13. Immediately cover coated cake ball in sprinkles before the candy sets
14. Place in polystyrene block and leave to set
15. Eat and enjoy, or they can be stored in the fridge for a couple of days, or freeze them

Chocolate chip cake (makes one 20cm size cake)

Ingredients

• 125g (4.5 ounces) butter, softened
• 1/2 teaspoon (1/6 ounces) vanilla extract
• 150g (5.2 ounces) caster sugar
• 2 eggs
• 225g (8 ounces) gluten-free self-raising flour
• 60ml semi-skimmed milk
• 2 tablespoons organic cocoa powder
• 100g (3.5 ounces) 70% dark chocolate drops

Cooking instructions

1. Preheat oven to 160-180 deg C (325-350 deg F)
2. Line and grease tin
3. Beat butter and sugar with an electric mixer until the mixture turns a pale colour
4. Beat in eggs, flour, milk and vanilla extract
5. Stir in the dark choc chips
6. Pour batter into tin
7. Bake for 20-25 minutes
8. Place cake on a wire rack to cool

Chocolate fudge frosting

Ingredients

• 60g (1/4 cup) unsalted butter
• 30g (1 oz) 70% dark chocolate drops
• 225g (1 cup) sifted icing sugar
• 1/2 tsp vanilla essence
• 60 ml (1/4 cup) milk

Cooking instructions

1. Melt chocolate and butter in the microwave or using a Bain marie
2. Place icing sugar, vanilla essence and milk in a bowl and gradually whisk in chocolate mixture
3. Leave to set

Have a sweet day!

Mini Gluten free baked chocolate doughnuts

My mini gluten free vanilla doughnuts went down so well that I just had to make another batch. This time I went for chocolate flavoured doughnuts with a white chocolate icing and aqua sugar sprinkles. I will have to make another batch of these for my Winter Wonderland dessert table nearer the time as I think they are a perfect colour match and look cute!

Gluten free chocolate donuts (makes 24 mini doughnuts)

Ingredients

• 110g (1 cup) gluten free flour
• 1 tsp xantham gum
• 115g (1/2 cup) caster sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 tablespoons organic cocoa powder
• 2 large eggs
• 3 tablespoons vegetable oil
• 2 tablespoons buttermilk
• Non-stick cooking spray

What you will need

• Mini doughnut pan

Cooking instructions

1. Preheat oven to 160 deg C, fan assisted (370 deg F)
2. Lightly spray doughnut pan with non stick cooking spray
3. In a bowl, beat the eggs, buttermilk, vanilla essence and oil together until you get a foamy mixture
4. In a separate bowl, mix the sieved dry ingredients in to the sugar
5. Gradually pour foamy mixture into dry ingredients and stir until mixture is combined
6. Pour mixture into greased doughnut pan until each cavity is half full (I prefer to use a piping bag to fill each cup more evenly and cleanly)
7. Bake in preheated oven for 10-15 mins or until doughnut springs back when lightly pressed
8. Turn out onto baking rack and leave to cool

Decorating the mini doughnuts
What you will need

• 75g White chocolate drops
• Turquoise sugar crystals

Decorating instructions

1. Melt chocolate drops in a small shallow bowl in the microwave on a low heat for 30 second intervals, stirring at each interval until chocolate is melted
2. Dip doughnut into white chocolate and tap lightly to flatten chocolate
3. Sprinkle sugar strands on to chocolate
4. Leave to set

Have a sweet day!

Easter chocolate / candy moulds

1. Farringdon collection 12 piece tinplate chocolate / candy moulds
2. Technique 9 piece Easter baking set
3. Baking mould Easter egg white choc, Easy choc silicone chocolate mould Easter
4. Easter assortment chocolate lolly mould, 5 on 1
5. Cute rubber duckies chocolate mould 11 on 1
6. Silicone zone 16 piece pig chocolate mould

This week in my series of posts, "Friday Finds", I bring you a selection of fun Easter egg moulds. Early I know, but best to be prepared!

All the shops in the above links have a large selection of other chocolate / candy moulds for all other occasions, too.

Have a sweet day!

Candy floss white chocolate truffles

Candy floss white chocolate truffles (makes 16)

Ingredients
200g white chocolate drops
3 tbsp double cream (heavy cream)
1 tbsp candy floss (cotton candy) flavoured syrup
Bowl of Wilton pearlized sprinkles for rolling them in.

Cooking instructions

1. Place the chocolate drops and cream in a medium sized saucepan on a medium heat.
2. Stir until chocolate has completely melted and has a smooth texture.
3. Remove from heat and whisk in candy floss flavouring.
4. Pour into small bowl and refrigerate for about 1 1/2 hours, or until set.
5. Scoop 1 tbsp of chocolate mix into your hand and roll into a ball shape.
6. Roll in sprinkles to coat.
7. Refrigerate to store, for up to a week (but best served at room temperature).

Hotel Chocolat sent me some 40% milk chocolate drops and some white chocolate drops to play with. Knowing how much my older sister loves Hotel Chocolat chocolate I thought I would make some chocolate truffles to sit on my Winter Woodland dessert table. I started off with rich milk chocolate ones, then went onto mixing other flavours in them like the delicious Baileys ones and seasonal toffee apple ones and covering them in shimmering shades.

Then it was time to turn my attention to the white chocolate drops! I again started off with simply indulgent plain white chocolate ones, then tried lemon meringue, and lastly here are some candy floss flavoured ones. I had picked up a bottle of candy floss flavouring on a trip to Paris and had been itching to try it out. I love the subtle flavour they give them.



Here they are on My Winter Woodland dessert table

Don't forget Hotel Chocolat giveaway end this saturday!

Have a sweet day!

Toffee apple milk chocolate truffles

Toffee apple milk chocolate truffles (makes 16)

Ingredients
200g 40% milk chocolate drops
3 tbsp double cream (heavy cream)
1 tbsp toffee apple flavouring
Metallic gold sanding sugar for rolling them in.

Cooking instructions

1. Place the chocolate drops and cream in a medium sized saucepan on a medium heat.
2. Stir until chocolate has completely melted and has a smooth texture.
3. Remove from heat and whisk in toffee apple flavouring.
4. Pour into small bowl and refrigerate for about 1 1/2 hours, or until set.
5. Scoop tsp of chocolate mix into your hand and roll into a ball shape.
6. Roll in sanding sugar to coat.
7. Refrigerate to store for up to a week (but best served at room temperature).

Hotel Chocolat sent me some 40% milk chocolate drops to play with. Knowing how much my older sister loves Hotel Chocolat chocolate I thought I would make some chocolate truffles to sit on my Winter Woodland dessert table. I started off with rich milk chocolate ones, then went onto mixing other flavours in them like the delicious Baileys ones yesterday. Now here are some toffee apple flavoured ones using toffee apple syrup I picked up on a trip to Paris earlier this year.

Have a sweet day!

Bailey's milk chocolate truffles

Bailey's Milk Chocolate Truffles (makes 24)

Ingredients
200g 40% milk chocolate drops
3 tbsp double cream (heavy cream)
1 1/2 tbsp Baileys Irish Cream liqueur
Bowl of metallic gold sanding sugar for rolling them in.

Cooking instructions

1. Place the chocolate drops and cream in a medium sized saucepan on a medium heat.
2. Stir until chocolate has completely melted and has a smooth texture.
3. Remove from heat and whisk in Baileys.
4. Pour into small bowl and refrigerate for about 1 1/2 hours, or until set.
5. Scoop tbsp of chocolate mix into your hand and roll into a ball shape.
6. Roll in sanding sugar to coat.
7. Refrigerate to store, for up to a week (but best served at room temperature).

Hotel Chocolat sent me some 40% milk chocolate drops and white chocolate drops to play with. Knowing how much my older sister loves Hotel Chocolat chocolate I thought I would make some chocolate truffles to sit on my Winter Woodland dessert table. I started off with rich milk chocolate ones, then went onto mixing other flavours in them like these delicious Baileys ones!

Have a sweet day!

Hotel Chocolat double milk chocolate truffles

Hotel Chocolat double milk chocolate truffles (makes 28)

Ingredients
200g 40% Milk chocolate drops
3 tbsp double cream (heavy cream)
1 tsp natural vanilla extract
Liquid chocolate - classic milky for coating.

Cooking instructions

1. Place the chocolate drops and cream in a medium sized saucepan on a medium heat.
2. Stir until chocolate has completely melted and has a smooth texture.
3. Remove from heat and whisk in vanilla extract, until you have a smooth consistency.
4. Pour into small bowl and refrigerate for about 1 1/2 hours, or until set.
5. Scoop tbsp of chocolate mix into your hand and roll into a ball shape.
6. Roll in liquid chocolate flakes to coat.
7. Refrigerate to store for up to a week (but best served at room temperature).

Hotel Chocolat sent me some 40% milk chocolate drops and white chocolate drops to play with. Knowing how much my older sister loves Hotel Chocolat chocolate I thought I would make some chocolate truffles to sit on my Winter Woodland dessert table.

To start here are some plain chocolate ones that I decadently rolled in Hotel Chocolat drinking chocolate flakes so they were pure Hotel Chocolat!

Have a sweet day!