Double Chocolate Chip Loaf Cake

Whilst I love a beautifully decorated cake, sometimes a delicious cut-and-come-again cake is what I crave. This delicious Double Chocolate Chip Loaf Cake certainly delivers on flavour. Packed full of chocolate chips and made with sour cream, it is utterly yummy!

FF Double Chocolate Chip Loaf Cake
Double Chocolate Chip Loaf Cake simply really good cake!

This delicious cake however, was made at the request of our eldest daughter. Chocolate cake with chocolate chips and NO icing. In all fairness she has never been a lover of anything creamy, so I was more than happy to oblige and decided to make a Double Chocolate Chip Loaf Cake.

FF Double Chocolate Chip Loaf Cake
Double Chocolate Chip Loaf Cake fancy icing not needed.

This cake may have a simple recipe but boy does it win in the flavour votes. It is a really chocolatey, chocolate cake. In fact served warm with custard, ooh and a scoop of Very Vanilla Ice Cream and this would make rather a delicious pudding.

I just love it when a cake can be dual purpose!!

FF Double Chocolate Chip Loaf Cake
Double Chocolate Chip Loaf Cake however you eat this cake it is utterly yummy!

After making yesterday’s Coffee and Walnut Cake  I was really regretting not making an extra cake for us! The smell of the coffee cake cooking and the walnuts toasting, had my tummy rumbling. In truth it would only have been Hubby and me that ate it. Coffee cake is not our children’s favourite – although two of them will eat Tirimasu???

Without further ado, let’s get to the recipe so that you too can bake this delicious cake!

Recipe: Makes one Double Chocolate Chip Loaf Cake

175g/6oz Unsalted Butter – at room temperature

175g/6oz Soft Light Brown Sugar

1tsp Vanilla Bean Paster -can be substituted with vanilla extract

3 Large Free Range Eggs

150g/5oz Sour Cream – I find it easier to measure by weight

1/4tsp Salt

125g/4.5oz Plain White Flour

50g/2oz Good Quality Cocoa Powder

2tsp Baking Powder

200g/7oz Milk Chocolate Chips/Chunks – use dark/white if preferred

Method: Preheat the oven to 155C/140C fan, gas mark 2

  • Grease and line the base of a 2lb loaf tin with baking parchment.
  • Add the butter and sugar to a large bowl.
  • Whisk/beat until pale and creamy.
  • Add the 3 eggs and vanilla bean paste and whisk for a further 5 minutes until all the ingredients are fully combined.
  • Add the sour cream and sift in the flour, cocoa powder, baking powder, salt and add the chocolate chips.
  • With a spoon fold all the ingredients together until just combined.
  • Spoon the cake batter into the prepared loaf tin.
  • Place into the middle of a preheated oven and bake for 45-50minutes.
  • The cake is baked when it is firm to touch. I don’t suggest inserting a skewer, as if it goes through a warm chocolate chip you may think that the cake is still uncooked.
  • Once baked remove the Double Chocolate Chip Loaf Cake from the oven.
FF Double Chocolate Chip Loaf Cake
Double Chocolate Chip Loaf Cake don’t work about the crack on top – it proves its a good homemade cake!
  • Allow the cake to cool in the tin until it is warm, or preferably cold.
  • To remove from the tin, gently go around the outside edge, between the cake and the tin with a palette knife. Place a plate or cooling rack on top of the tin and flip over. The cake should release easily.
FF Double Chocolate Chip Loaf Cake
Double Chocolate Chip Loaf Cake sliced and ready to be eaten!

In complete honesty, I must say that the cake was still warm when removed from the tin. Such was our eagerness to taste it!! My family have got used to waiting for the blog photos to be taken. Two minutes after the above photo was taken, the slices of cake you see were plated and dished out with forks.

Still slightly warm, with nuggets of semi melted chocolate chunks throughout, this cake made for very nice elevenses with a cup of tea!

We seem to have got into a habit of having cake or a sweet treat such as my Lemony Strawberry Pavlova on a Sunday, not necessarily a bad thing I think!

This cake, should there be any left, will keep for 4 days in an airtight container. Actually from experience it tightens up a bit on the second day and is not only easier to cut, but also improves in flavour – I’ll leave it up to you to decide whether to wait 😉.

FF Double Chocolate Chip Loaf Cake
Double Chocolate Chip Loaf Cake

This delightful cake is perfect for picnics, afternoon tea, or elevenses in the garden, when the sun is shining as beautifully as it is today! I’m not a big fan of taking iced cakes on picnics, as the extra sugar seems to be a magnet for bugs!

Do you enjoy eating outside when the weather is nice? Do you have a favourite bake that you always make before a trip to the seaside, or picnic in the park?

Asking these questions reminds me of mug Grandma, who always spent the day before a family outing baking. The only thing I consistently remember her baking was Rock Buns. I’ll have to dig out a recipe – for those of you who aren’t familiar with them, they are fruit filled buns, halfway between a cake and scone. Any tips please let me know in the comments section?

If you have enjoyed this Double Chocolate Chip Loaf Cake here are a few more recipes you may like to try:

Glazed Orange Bundt Cake

FF Glazed Orange Bundt Cake
Glazed Orange Bundt Cake perfect for afternoon tea.

Cherry Almond Sandwich Cake

FF Cherry Almon Sandwich Cake
Cherry Almond Sandwich Cake with pretty feathered icing.

Chelsea Buns

FF Chelsea Buns
Chelsea Buns easy to make and easier to eat! www.feastingisfun.com

Whatever you are making and baking in your kitchens today, make each mouthful a feast and have lots of fun.

Sammie xx

 

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Classic Coffee Walnut Cake

There are many classic flavour combinations; strawberries and cream, rhubarb and custard, apple and cinnamon. They don’t need tinkering with because they work so well together. Like here in this Classic Coffee Walnut Cake.

FF Classic Coffee Walnut Cake
Classic Coffee Walnut Cake a great flavour combination.

Recently a few people have asked if I have a Classic Coffee Walnut Cake recipe and whilst it’s a cake that I’ve baked many times over the years, I realised it wasn’t on here. So, in a attempt to rectify that and make my Father – in – law’s favourite cake, here it is.

FF Classic Coffee Walnut Cake
Classic Coffee Walnut Cake a real treat.

I tried to make this cake relatively small as it will be shared between two people. In reality I failed! Even though this cake was baked in my small 7 inch sandwich tins, I have packed so many walnuts into the centre, this Classic Coffee Walnut Cake will easily feed 8 people!

If you want a slightly smaller cake (don’t laught at me) I suggest cutting down on the walnuts – not the cake 😉.

FF Classic Coffee Walnut Cake
Classic Coffee Walnut Cake a delicious thank you gift.

Hubby is, as I write this, undergoing a hospital procedure and as a way of distracting myself and thanking my wonderful in – laws for taking him, I made this cake. I am also trying to distract myself by writing this post – I’ll have to see how much editing is needed at the end to know how well I managed.

As I mentioned I have made lots of coffee and walnut cakes over the years and I do usually add chopped walnuts to the cake batter. In this instance, especially as the cake sponges are quite small, I decided to pack chopped walnuts into the centre of the sandwich cake. This cake was made to be given away, however, now I’ve made it I really fancy a slice!!! Expect another coffee cake recipe on here soon 😉.

FF Classic Coffee Walnut Cake
Classic Coffee Walnut Cake plenty of delicious, toasted, chopped walnuts fill the centre of this cake.

I also made a mistake whilst decorating this cake. After piping the 8 swirls around the edge, I piped a monstrously hideous circle in the centre. As I photographed the cake I became more and more disheartened by this huge swirl of buttercream spoiling the look of the cake. This is where buttercream is a dream to work with – using a small palette knife it lifted right off the cake. I then dusted the cake with icing sugar and replaced a single walnut half, with a dob of buttercream in the centre.

Sometimes less is more (never with glitter!) and that was definitely the case with this Classic Coffee Walnut Cake.

I have shown you a photograph of the centre of the cake as this could easily be the top. If you aren’t confident piping buttercream just use half in the middle and spread half on top of the cake. There are plenty of walnuts in the recipe, enough for you to chop and cover both the middle and top layers and your cake will still look delicious and inviting.

Recipe: Makes one Classic Coffee Walnut Cake – serves 8

150g/5oz Unsalted Butter

150g/5oz Caster Sugar

3 Large Free Range Eggs

1tsp Vanilla Extract I use NIELSEN-MASSEY

1/4tsp Salt

150g/5oz Plain Flour – self raising can be substituted DO NOT add extra baking powder

1tsp Baking Powder

2tsp Instant Coffee

150g/5oz Unsalted Butter

300g/11oz Icing Sugar Sifted plus 2 teaspoonful for dusting the cake

125g/4.5oz Walnut Halves

Method: preheat oven to 155C/140C fan, gas mark 2

  • Butter 2 x 7″ (17cm) sandwich tins and line with baking parchment.
  • Place the instant coffee into a cup and add 30ml of boiling water. Stir to dissolve and set to one side to cool.
  • In a large bowl add the butter and sugar. Whisk/beat until pale and creamy.
  • Next add the 3 eggs, vanilla extract and 3 teaspoons of the cooled liquid coffee. Whisk/beat for 2 minutes until combined.
  • Sift the flour, baking powder and salt into the bowl.
  • Fold the dry ingredients into the wet until just incorporated. This will ensure a very light sponge.
  • Divide the batter equally between the 2 prepared cake tins. Use may use digital scales to ensure your quantities are even, or just eyeball it as I did.
FF Classic Coffee Walnut Cake
Two coffee cakes ready for the oven.
  • Bake the cakes in the centre of the oven for 25-30 minutes.
  • The sponges are baked when they are golden brown and spring back from a light touch.
  • Once baked remove the cakes from the oven, place the tins on a cooling rack and leave to cool in the tins for 10 minutes.
FF Classic Coffee Walnut Cake
Beautiful cooked coffee cakes.
  • When they are cool enough to handle turn the cakes out of their tins, ensuring one sponge is the right way up, for the top of the cake.
  • Allow the turned our sponges to cool completely before assembling the cake.
  • Place the walnut halves on to a baking tray and place in the hot oven for 5 minutes to toast. Remove and leave to cool on the baking tray.

Making the buttercream:

  • Place the butter, sifted icing sugar and 3 teaspoons of liquid coffee into a large bowl.
  • Whisk until pale and creamy. Taste the buttercream, add more coffee if desired.
  • When cooled place the bottom half of your cake, flat side up, onto a cake stand or board.
  • Using a palette knife spread half of the buttercream over the sponge, not quite reaching the edges.
  • Set aside 10 nice walnut halves to decorate the top of the cake ( it’s always good to have one spare 😉)
  • Roughly chop the remaining walnuts and place on top of the buttercream.
  • Place the top half of you cake, rounded side up, on top of the bottom half.
  • Fit an icing bag with a French star tip (or whatever tip you prefer).
  • Fill the icing bag with the remaining buttercream.
  • Pipe 8 small swirls equally around the top edge of the cake. Pipe the same small swirl in the centre.
  • Top the buttercream swirls with walnut halves.
  • Pipe little swirls around the middle of the cake, where it is sandwiched together for a pretty finish.
  • Dust with a little icing sugar.
FF Classic Coffee Walnut Cake
Classic Coffee Walnut Cake light coffee sponge with toasted walnuts.

Classic Coffee Walnut Cake such a beautifully delicious, easy cake to make and the perfect gift for any coffee cake lover.

I love my husbands parents very much. Hubby and I will be celebrating our 20th wedding anniversary this year. My relationship with my in – laws has not always been smooth or plain sailing. We have been through a lot together and I honestly love and respect them as if they were my own parents.

Thank you Ma and Pa, we couldn’t have gotten through the last 20 years and especially the last year without you x.

I really enjoy baking for other people. It’s such a fantastic feeling when you see the look of surprise and joy on their face when I give them a cake, or whatever goody I have baked. Hubby should be home soon and I have managed to keep myself distracted whilst he has been gone.

Do you enjoy baking for others?

If you’ve enjoyed this Classic Coffee Walnut Cake then you may also want to take a peek at these recipes:

Raspberry Almond Cream Cake

FF Raspberry Almond Cream Cake
Raspberry Almond Cream Cake

Strawberries and Cream Cake

FF Strawberries and Cream Cake
Strawberries and Cream Cake

Strawberry Sweetheart Cake 

MT Strawberry Sweetheart Cake
Strawberry Sweetheart Cake

I’d love to see photos of any bakes that you have made as gifts. Please pop a pic on Twitter or Instagram and tag me in. Or do you have a story linked to a special bake? Tell me about it in the comments section, I love reading all of your comments.

Enjoy baking and making in your kitchen, have fun and enjoy feasting with family and friends.

Sammie xx

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Hot Cross Buns

It is that time of year when the spicy scent of Hot Cross Buns hits you as you enter the supermarket. Somehow though, I’m always a bit disappointed with the slightly squished, supermarket Hot Cross Buns. Yes they may be convenient, but, I’m here to persuade you to try the homemade version.

Hot Cross Buns
Fresh homemade Hot Cross Buns – yum!

The beauty of making and baking your own Hot Cross Buns is that you can add exactly what you like to them. Oh and leave out all the additives that you don’t need.

Our eldest daughter and myself are both allergic to orange, in any form. It brings on really nasty migraines (see here if you’d like to know more). So although orange is a traditional addition to these buns, by making them at home I can leave it out.

Hot Cross Buns
Delicious split and spread with butter, these Hot Cross Buns are sure to be a hit.

Speaking of our daughter, for one entire year, when she was a toddler, a Hot Cross Bun would be what she ate for breakfast. In fact she suffered very badly with tonsillitis and had to undergo a tonsillectomy when she was two and a half. We already had another little ‘un and I’d just found out I was pregnant with our son. Times were busy!

Anyway, her operation was during her Hot Cross Bun phase. So I buttered one, wrapped it up and took it to the hospital. I honestly didn’t think she would eat anything after undergoing her procedure, but sure enough, chicken nuggets and chips for tea. Then, the very next morning she devoured her Hot Cross Bun!

She is 16 now and has just shared a bun with me. It got 10 out of 10 which, from a life-long lover of Hot Cross Buns, was all I needed to hear.

Hot Cross Buns
I was going to pop some of these Hot Cross Buns in the freezer, but I don’t think they’ll last that long!

I really do enjoy making food that my family and friends love. It was one of the reasons that I started feastingisfun, so I could share my own recipes with others.

Now I never actually believed anyone, other than family, would read this blog. But it seems you do and you enjoy it. Not only that but it has helped people, in a number of ways. Last Sunday I know of two people who specifically made recipes from this blog – and they turned out well. That puts a huge smile on my face.

Also others have been able to connect with me, as I understand, due to my own health issues (see Living With Seizures) and have found comfort in knowing they are not alone.

The backbone of this blog is sharing.

Sharing recipes, fun, love, encouragement and always a hug when ever needed.

The inspiration for this Hot Cross Bun recipe comes from the great baker Mr Paul Hollywood. I did actually start by looking at his recipe. However, me being me, I wanted to add some bits, change others, adapt the recipe for a bread maker/stand mixer. So in fact the recipe and method are mine, but thank you Paul for getting me off the starting blocks.

Recipe: Makes 12 Hot Cross Buns

500g/1lb 2oz Strong White Bread Flour

140ml/scant 5fl oz Whole Milk – slightly warmed (body temp)

120ml/4.5fl oz Water – slightly warmed (body temp)

2 Large Eggs – I use free range

1tbsp Honey

10g/1.5 Sachet Fast Acting Dried Yeast

10g/ approx 1tsp Salt

50g/2oz Unsalted Butter at room temp.

3tsp Cinnamon

150g/5oz Sultanas or Raisins

For the crosses:

50g/2oz Plain flour

50ml/2fl oz Water

Apricot jam or honey to glaze approx 2tbsp

Method: This method is for use with a bread maker or stand mixer, if you wish to make by hand, I suggest you look to the original recipe in Paul Hollywood’s book ‘How to Bake’ ISBN 9781 4088 19494.

The ‘bowl’ refers to the bowl of a stand mixer or the mixing compartment of a bread maker.

  • Add both the milk and water to the bowl.
  • Next add both eggs, the honey and yeast.
  • Swish about with clean fingers to mix.
  • Now add the flour on top of the liquid mixture.
  • Place the salt and butter on top of the flour.

For a bread maker, set the cycle to dough and press start. When prompted by the machine, or 5 minutes before mixing stops, add the cinnamon and Sultanas. Allow the bread maker to complete the dough cycle.

When the bread maker has completed the dough cycle, ensure the dough has doubled in size, if not wait until it has. Then re start the dough cycle for 2 minutes, this will ‘knock back’ the dough for you.

For a stand mixer attach the dough hook. Start mixing on a low speed. Once the contents of the bowl resemble dough continue to mix on medium/slow speed for 5 minutes. Stop the mixer. Scrape all the dough, from the hook, into the bowl. Add the cinnamon and Sultanas. Lower the dough hook and mix on medium speed for a further 5 minutes.

After the 5 minutes mixing is complete, stop the mixer. Scrape all the dough back into the bowl, it will be very sticky – don’t worry. Cover with a damp cloth and leave in a draught free place until doubled in size – 1 – 1 1/2 hours.

Once the stand mixer dough has doubled in size, lower the dough hook and mix on medium speed for 2 minutes, this will ‘knock back’ the dough for you.

Shaping the Hot Cross Buns – Grease a large baking tray with butter.

  • Tip the dough out onto a lightly floured surface.
Hot Cross Buns
Shape the dough into a ball and using a dough scraper or large knife, cut the dough in half.
  • Roll each half into an even log shape.
Hot Cross Buns
Cut each half into 6 equal pieces.
  • Using your hands form each portion into a ball with the seam underneath.
  • Place the dough balls onto the greased baking tray, evenly spaced apart.
Hot Cross Buns
Cover with a damp cloth and leave in a draught free place until doubled in size – approx 1 hour.
  • Whilst the buns are proving, mix the 50g of white flour with 50ml of water.
  • Spoon into a small piping bag, or a small plastic sandwich bag.
Hot Cross Buns
When you are ready snip the end/corner off to give a small hole.
  • 10 minutes before the Hot Cross Buns are ready to bake, preheat the oven to 220C/200C fan, gas mark 7.
Hot Cross Buns
When the buns are double in size pipe the crosses on.
  • Place the buns in the oven and bake for approximately 20 minutes. They are baked when they are golden brown and sound hollow when rapped on the bottom with your knuckle.
Hot Cross Buns
The smell that fills the air whilst these Hot Cross Buns are baking is wonderful.
  • Immediately transfer the Hot Cross Buns onto a cooling rack.
  • Heat the 2 tablespoon of apricot jam, in a microwave proof bowl, on medium stating, in the microwave for 30 seconds.
  • Brush the hot jam over the buns whilst they are still warm.
  • Leave to cool completely.
Hot Cross Buns
As they cool the jam soaks into the Hot Cross Buns.

These are absolutely THE best Hot Cross Buns I have ever tasted, let alone smelt whilst they were cooking.

Although there are a few steps, most of the hard work is done for you by kitchen machinery. I for one, would not be able to bake the quantity of bread and other items, if it weren’t for a little help in the kitchen.

Hot Cross Buns
Homemade Hot Cross Buns you can’t beat them.

We ate one of these Hot Cross Buns split and buttered, not even toasted and they tasted AH-MAZE-ZING. Please try, just this once, to make your own Hot Cross Buns.

I am available via the comments section of this site or alternatively over on Twitter @sammiefeasting. It is true, I have been known, whilst on holiday in Devon, with a really dodgy signal, to give advice to someone baking these Crusty Baguettes so please don’t worry, ask.

Who will you share your homemade Hot Cross Buns with?

If you had fun, feasting on these Hot Cross Buns, you may like these recipes:

Chelsea Buns

Spiced Fruit Loaf

Sammie xx

A great tray for baking all of these Hot Cross Buns would be British Bakeware Extra large baking 40cm x 28cm x 2.5cm

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Vanilla Bean Cupcakes

It’s Sunday, time for a little treat?? So how about these Vanilla Bean Cupcakes? Moist, vanilla flavoured sponge, topped with the lightest, most dreamy vanilla buttercream and a pearl, because you are special.

Vanilla Bean Cupcakes individually portioned treats. www.featingisfun.com
Vanilla Bean Cupcakes individually portioned treats. www.featingisfun.com

Look how pretty these cupcakes are. So beautiful, that I almost called them antique Vanilla Bean Cupcakes, although I thought better of it. I’m pretty sure everyone would have imagined them as hard, mouldy, relics of the past – yep not conjuring up the image I’d like!!!

How stunning are these cupcake cases. A wonderful Christmas present from a much loved friend.

Soo Pretty
Soo Pretty

Actually I received quite a few cooking and baking related presents last year, for both Christmas and my birthday. The little, cute, individual cupcake stand was a present from my hubby and I adore it.

I was very excited to receive four cookbooks, which I enjoy reading, as if they are novels. Even though I very rarely follow a recipe religiously, I gather inspiration and ideas from my ever increasing cookbook collection.

Am I alone in my cookbook obsession collection?  Thought not!!!

Vanilla Bean Cupcakes perfect for afternoon tea.
Vanilla Bean Cupcakes perfect for afternoon tea.

These Vanilla Bean Cupcakes were the final bake for a review I have been carrying out. So after much discussion with my daughter, regarding flavour combinations, we decided to settle on a classic vanilla sponge, with the addition of vanilla bean paste instead of extract. Although I kept to vanilla extract for the best buttercream icing ever!

Look at that delicious swirl of buttercream.
Look at that delicious swirl of buttercream.

The result being, the best cupcakes I have made, this year!

Recipe: Makes 12 deep filled Vanilla Bean Cupcakes or 18-20 standard ones.

150g/6oz Caster Sugar

150g/6oz Unsalted Butter at room temperature

150g/6oz Plain White Flour

1 1/2tsp Baking Powder

1/4tsp Salt

1tsp Vanilla Bean Paste

3 Large Eggs – I always use free range

25ml/1fl oz Whole Milk

Cupcake cases

For the buttercream

400g/14oz Icing Sugar -sieved

200g/7oz Unsalted Butter – very soft

1/8tsp Salt

1tsp Vanilla Extract – I use Nielsen-Massey

3tbsp Boiling Water

Edible pearls or sprinkles for decoration

Method: Preheat the oven to 175C/160C fan oven.

Into a large bowl add the butter and caster sugar.

Whisk the sugar and butter together until pale and creamy.
Whisk the sugar and butter together until pale and creamy.
Add the eggs, milk, vanilla bean paste and salt to the bowl. Mix to combine be.
Add the eggs, milk, vanilla bean paste and salt to the bowl. Mix to combine.
Sift the flour, baking powder and salt into the bowl.
Sift the flour, baking powder and salt into the bowl.
Fold all the ingredients together until combined. This will ensure the Vanilla Bean Cupcakes are light and fluffy.
Fold all the ingredients together until combined. This will ensure the Vanilla Bean Cupcakes are light and fluffy.
Fill each cupcake case half way with cake batter.
Fill each cupcake case half way with cake batter.

Place the cupcake tray into the middle of the preheated oven and bake for 20 – 25 minutes (a shorter time will be required for smaller cupcakes).

The cupcakes are baked when they are golden brown and spring back when pressed lightly in the centre.

When baked remove the cupcake tray from the oven.

Baked, golden Vanilla Bean Cupcakes.
Baked, golden Vanilla Bean Cupcakes.

Allow the cupcakes to cool in the pan for 10 minutes and then place them onto a cooling rack to cool completely.

To make the Buttercream Frosting:

Place the butter, salt, vanilla extract, sifted icing sugar and boiling water into a large bowl.
Place the butter, salt, vanilla extract, sifted icing sugar and boiling water into a large bowl.
Starting on a low speed, mix all the buttercream ingredients together, gradually increasing the mixer speed.
Starting on a low speed, mix all the buttercream ingredients together, gradually increasing the mixer speed.

For the very lightest, creamiest buttercream, continue mixing for 10 minutes. The result will be the dreamiest buttercream icing you will ever have tasted.

The addition of very hot water to the buttercream mix, stops it from forming a hard crust. I cannot remember when I first started adding boiling water, that shows it was a very, very long time ago!!

Fit a large piping bag with the tip of your choice – I used a large French star tip. Fill the bag with buttercream and fold over the top of the bag.

Using a circular motion, pipe buttercream in a swirl effect, onto the top of each cupcake.

Vanilla Bean Cupcakes swirling, light buttercream, adorns the tops.
Vanilla Bean Cupcakes swirling, light buttercream, adorns the tops.
Vanilla Bean Cupcakes an edible pearl provides the finishing touch to these edible treats.
Vanilla Bean Cupcakes an edible pearl provides the finishing touch to these edible treats.

I hope you’ll agree with me, that these cupcakes are elegantly beautiful ?

Usually I cannot wait to sprinkle edible glitter on, well pretty much anything I bake, but these Vanilla Bean Cupcakes looked so perfect after the addition of the pearl, that I managed to restrain myself.

The result a spectacularly elegant cupcake, that tastes every bit as good as it looks.

Vanilla Bean Cupcakes timeless elegance, in cake form.
Vanilla Bean Cupcakes timeless elegance, in cake form.

I have really enjoyed carrying out the review for British Bakewaretheir cupcake pan baked goods evenly, was very easy to clean and I absolutely recommend it.

These Vanilla Bean Cupcakes did not last very long in our home, although I did give our neighbours a couple. I believe food tastes better when shared. Even though I only spent 10 minutes with them, we had a lovely catch up chat and they were thrilled with the cupcakes I gave to them.

During the winter months especially, weeks, indeed months can easily pass without people living in close proximity, exchanging a word. So it really is worth taking a few minutes out of our day once a week, or so, to make the effort to talk to those who live close by.

Are you friendly with your neighbours?

Do you keep a check on elderly or infirm neighbours, especially during the cold, winter months?

Next time you are baking, how about popping a few cookies or cupcakes on a plate and sharing them with your local community?

Please let me know if you do. I love to read your comments.

If you enjoyed this recipe for Vanilla Bean Cupcakes, then I hope you’ll like these too:

Black Forest Cupcakes

V Black Forest Cupcakes
Black Forest Cupcakes chocolate, cherries and dreamy topping.

Bakewell Cupcakes

V Bakewell Cupcakes
Bakewell Cupcakes utterly delicious.

 

Happy baking.

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

 

 

 

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