January 2017: Chocolate cupcakes are a MUST!


200g demerara sugar

200g cake flour

1 teaspoon of baking powder

200g eggs at room temperature (approximately 4 eggs)

200 grams of butter, room temperature

2 tablespoons cocoa

3 tablespoons milk

1 teaspoon instant coffee

1 teaspoon sodium bicarbonate

2 tablespoons apple cider vinegar


Preheat your oven to 177°C (350°F). Place some cupcake paper cups in your favorite muffin tin. This recipe makes about 12/14 beautiful cupcakes.

Place sugar, flour, baking powder, eggs and butter in the bowl of your food processor.

Hit the pulse button and mix until you have a smooth batter.

In a separate bowl mix the cocoa with the milk and the teaspoon of instant coffee.

In another bowl mix the apple cider vinegar with the sodium bicarbonate.

Add both preparations to the batter in the food processor.

Mix again, until all ingredients are blended. You’ll get a nice, smooth, silky chocolate batter.

Fill the cupcake paper cups to 3/4 as shown below.


chocolate cupcakes

Bake for approximately 14/16 minutes.


chocolate cupcakes in the oven my recipe

Use a skewer to check if they’re done. Transfer the baked cupcakes to a wire rack and let cool.

chocolate cupcakes on the tray

Decorate as you wish: ganache, buttercream frosting, dulce de leche.



Strawberry Marmalade

strawberry marmaladeThis is a month when we can get loads of strawberries in the markets. And as I love strawberries, what could be possibly better than to seize the opportunity to prepare some home-made strawberry marmalade?

This is a fun recipe to prepare and if you have children, they can help you do it. It takes no time at all and can be used in so many preparations that it’s always handy to have some in the fridge.

Perfect with some vanilla ice cream, to spread on toasts, as a superb filling in sponge cakes or with a beautiful baked cheesecake, it will be like a “ready-to-use” tasty treat in your fridge! Continue reading