Tag Archives: cupcake

Cupcake Camp Paris III at Comptoir Général for Make A Wish Foundation

Cupcake Camp III was held last Saturday at the Comptoir Général. All of the Cupcake pros in Paris were there, like SugarDaze and Beauty Cakes and all of the proceeds went to Make a Wish Foundation France. In total we made a little over 5500 euros, which really shows the wonderful participation of everybody and great spirit.

Kristen from The Kale Project made kale cupcakes and you can click here to get the recipe.

The theme was Halloween so many of the cupcakes were oh-so-spooky!

These lovely ones were made by la Dinette de Nelly, a lovely young French woman who I found to be very creative and welcoming.

I made Flourless Chocolate Cake for those of you wanting a little break from the flour after downing a couple of high-carbohydrate cupcakes (hehe!). I used the same recipe as this one, but I didn’t put in the raspberries this time. My amazing sprinkles came from The Sprinkle Box Shop. More details here.

Thanks to Elodie Garbé for her marvelous illustrations, as always. She can draw whatever you want for a very reasonable price.

My J took a while to choose his cupcakes but came back with these three:

It was really a wonderful day and I’d like to thank Bryan and Cat for making it happen! I can’t wait for next year.

In other news, if you want the chance to win some lovely soap, click here. Or else a funky bracelet by OOAKjewelz, click here.

Want to decorate cupcakes? My readers have been offered a 10% discount for the month of November with the code PARIS10 on this website. All you have to do is enter the coupon code at checkout.

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The Best Cupcake Sprinkles I’ve Ever Seen

I was lucky enough to be sent a huge box of sprinkles from Laura from The Sprinkle Box Shop. Not only are her sprinkles bright and colourful, but they come in generous sizes and she sends them off quickly! The quality is really high, they don’t crumple or discolour like many sprinkles do.

Laura is a young and inspired lady that started her business whilst organising her son’s 2nd birthday party last year. Laura had ideas racing through her mind at 3:00 and 4:00 in the morning while feeding their at the time 4- month-old baby girl. This turned into details on paper, which turned into conversations and connections, resulting in her own business a year later.

There is not a single colour that she doesn’t do!

I made flourless chocolate cupcakes with chocolate icing and the sprinkles rocked my socks!

Click here or here to access her shop, and like her facebook page here!

If you need wonderful illustrations done for you like the one just above I highly reccomment Elodie Garbé who is a young French graphic designer and illustrator. Her new site is here and her blog here.

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1 Year Anniversary of our PACS love in France

One year ago J and I signed a piece of French paper to declare us a couple under French law. We had an afternoon tea and champagne gathering to celebrate. Check out these absolutely gorgeous cakes, what a spread!

When we tie the knot one day it will be even bigger and better. I’m thinking in a garden somewhere in Australia. With lots of flowers. Yes I’m a dreamer.

J sporting his moustache. He is so dapper.

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Gluten Free Flourless Orange and Chocolate Cake

I love making flourless gluten free cakes because I don’t feel guilty and I gobble it all up because it is moist and feels nourishing. Here is my recipe:

You’ll need:

2 oranges
1 big chunk of fresh ginger
3 eggs
1 cup of muscovado
300g almond meal
1 generous cup of raw cocoa
1tsp baking soda or raising agent
1 shot of black coffee

Place the oranges and ginger in a saucepan and cover with cold water. Bring to the boil over medium heat. Cook for 15 minutes or until tender. Drain. Return to pan and cover with cold water. Bring to the boil and cook for 15 minutes (this will reduce the bitterness of the peel). Refresh under cold water. Drain. Coarsely chop oranges. Remove and discard any seeds.

Place the orange in the bowl of a food processor and process until smooth.

Use an electric beater to whisk the eggs and sugar in a bowl until thick and pale. Add the orange,cocoa almond meal and baking powder and gently fold until just combined. Add the shot of coffee. This does not make the cake taste like coffee, it simply makes the cocoa taste richer and takes away the bitterness of the rind.

Pour into prepared pan.

Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 15 minutes to cool.

To decorate, I covered it with cocoa and added on four macarons and a sliced fig.

It was so moist and almost tasted like a fudge cake- minus all the dairy and flour!

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Fairydust and Dark Chocolate Cupcakes to Celebrate a Birthday

My homegirl Em got a year older yesterday so I made special cupcakes to make her feel special.

What do you think? Pretty cute, huh.

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In Oh La La Livia’s Kitchen This Week

I am always curious to see what food people buy, I love looking in fridges (that seems strange?). So I thought you may be interested in seeing how I filled my fridge this week.

The weather is getting cooler, so I changed my vegetable and fruit selection. I am favouring fruits that I can grill with unrefined sugar and vanilla and vegetables that I can put in soups and roasts.

Figs: What better way to eat them than grilled with herbs of Provence and served with fresh goat’s cheese?

I have been meaning to get my hands on some himalayan salt. I finally did and boy is it tasty!
But what can it do for you I hear you ask? This is by far the purest salt available on earth and is absolutely uncontaminated with any toxins or pollutants. Some other great things it can do for you:

  1. Regulate the water content throughout your body.
  2. Promotes a healthy pH balance in your cells, particularly your brain cells.
  3. Promotes blood sugar health and helping to reduce the signs of aging.
  4. Assists in the generation of hydroelectric energy in cells in your body.
  5. Absorbs food particles through your intestinal tract.
  6. Supports respiratory health.
  7. Promotes sinus health.
  8. Prevents muscle cramps.
  9. Promotes bone strength.
  10. Regulates your sleep — it naturally promotes sleep.
  11. Supports your libido. (WOOOP!)
  12. Promotes vascular health.
  13. In conjunction with water it is actually essential for the regulation of your blood pressure.

WHAT ARE YOU WAITING FOR PEOPLE?

But what really made my day was the Turkish coffee gift I received from my lovely friend Emily. You can see my priorities are right, but come on, Turkish coffee is just so great.

With a spoonful of this unrefined, unaltered brown sugar it makes it even more delicious.

More details to come about this wonder sugar very soon.

What new additions do you have in your kitchen this week?

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Flourless Chocolate Nib Cupcakes with Raspberry Hearts

I am so delighted, this recipe is going to be posted on the Loving Earth website. If you don’t know Loving Earth then you really should look at their site, and of course try their products.

Just because there is chocolate in this cake, does not mean you can’t eat it! In any case, this flourless version is low in both carbs and fat, so it’s free of sin and full of taste! To put the raspberry on the cake, the Loving Earth raw cocoa nibs are full of nutrients, antioxidents and magnesium to make this cake a borderline superfood! They also give these cupcakes a richness and slight crunchy texture.

The next great thing is that even those who have a super sweet tooth love these. My J is the kind of person that could eat a kilo of m&m’s in one sitting, so making these really is a healthy alternative. Could be a great lunch box treat too!

Ingredients:

  • 50g (1/2 cup) organic cocoa powder
  • 5 tbsps of Loving Earth cocoa nibs
  • 80ml (1/3 cup) hot coffee
  • 2 tsp boiling water
  • 1 x 100g pkt almond meal
  • 100g dessicated coconut
  • 100g (1/2 cup) brown sugar (infused with vanilla beans- as in picture)
  • 3 eggs, separated

Preheat oven to 180°C. Put the cupcake patties in a muffin tray.

Combine the cocoa powder and hot water in a medium bowl.  Put in the cocoa nibs. Add the coffee and hot water to the cocoa mixture and stir until combined.This will soften the cocoa nibs slightly.

Add almond meal, coconut, sugar and egg yolks to cocoa mixture, and stir until well combined.

Use an electric beater to whisk egg whites in a clean, dry bowl until soft peaks form. Use a metal spoon to fold a spoonful of egg whites into cocoa mixture until combined. Gently fold in remaining egg whites until just combined.

Spoon half of the mixture into patties, put in the raspberry heart, then spoon in the second half of the mixture. Bake for around 12 minutes or until a skewer comes out dry.

If you wish to do an icing, here is how I did it:

200g of chocolate
100g crème fraîche

melt both the chocolate and the crème fraîche. Pour them in the same bowl and mix until combined. After a few hours in the fridge, using an electric beater, mix until light and fluffy. Using an icing bag, ice the cupcakes and put a raspberry on each cupcake. I suggest making the icing the day before and beating it just before icing.

and VOILA!

I just got back from a week in Budapest and tonight I am off to Istanbul. Very excited! More food and life adventures to come.

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Almond Meal Banana and Blueberry Muffins

This moist butter cake base is perfect for your afternoon tea hit.
What you’ll need:

  • 250g butter, softened
  • 1 cup sugar
  • 2 teaspoons vanilla essence
  • 3 eggs
  • 1 1/2 cups self-raising flour
  • 1 cup of almond meal
  • 2/3 cup milk
  • 2 very ripe bananas
  • 1 cup of frozen or fresh blueberries

Using an electric mixer, cream butter, bananas, sugar and vanilla in a medium bowl on medium-high speed until light and fluffy.

I buy very ripe bananas in bulk, skin them and freeze them for baking and smoothie purposes. I find this is really practical.

Add eggs, 1 at a time, beating to combine. Add half the flour and almond meal. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and almond meal and milk.

Spread mixture into prepared patties.

Bake for around 12 or until a skewer inserted into the centre comes out clean.

For the second half of the mixture I put in a cup of granola. This gives muffins such a lovely hearty texture. I think of it as a breakfast muffin.

The blueberries you can put in as you please.

I had a bit of icing left over from my last cupcake fiesta so I iced four of the muffins because J has such a sweet tooth!

There is nothing better than storing cakes, muffins, cupcakes or tartes in this charming stand. I love it! And the flies can’t get in.

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Vanilla Berry Cupcakes with Milk Chocolate icing

Yesterday I was in the mood to bake. I have some wonderful vanilla that I got in Kerela, India, and I felt like making a classic flavour.

Here is my recipe: (for 12 cupcakes, 11 if you, like me, eat one fresh out of the oven)

-130g soft butter
- 2 vanilla beans
- 130g sugar (I use a dark non-bleached sugar I find it makes the mixture more fluffy and the flavour more caramalized)
- 2 eggs
- 80 ml milk
- 95g self raising flour
- 95g almond meal
- 10g raising agent

For the icing:
- 200g milk chocolate for cooking
- 100g cream
- 3 tablespoons of either nutella or chesnut cream

Pre-heat the oven to 180 degrees celcius. Beat the sugar and the eggs until the mixture is light and fluffy. Slowly add in the melted butter.

Add the milk, flour, almond meal and the raising agent, then finally the vanilla.

Fill up 3/4 of the cupcake liners to give the batter space to rise. Add either a raspberry or a few blueberries in each cupcake.

Put your little babies in the oven for around 15-20 minutes, or until slightly golden.

To prepare the icing, do it either the day before or the morning before baking the cupcakes.

Boil the cream and pour it over the chocolate (which should be broken into small pieces). Mix well until there are no lumps. Add the 3 spoons of nutella or chesnut cream then put it in the fridge to set.

Before icing the cupcakes, beat the mixture so that it becomes light and fluffy.

You will need some kind of icing bottle to control the movement and to make it look pretty. Bleekcups have everything you need.

Start icing, starting from the middle of the cupcake and with a constant movement otherwise you will break the flow.

For half of the batch I added coconut as the decoration.

And the other half fresh blueberries.

Next time I make cupcakes I am going to buy this product from Bleekcup’s and spray them with glitter!

SO DELISH, everybody ate them in less than 3 minutes! :) xxx

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Enfin, c’est vendredi!

J’adore les semaine ou tout se passe bien. On a eu de la chance d’être invité à Montargis le weekend prochain pour deux nuits. On ira dans une petite maison charmante.

Envie d’en voir plus?

Merci à Meg pour cette photo.

Samedi dernier nous avons fait un brunch. Chez nous, on est super fan.

Et bien sûr, le dimanche on a mangé des cupcakes…

J’ai enfin sorti mes super tasses Limoges…

Chez nous c’est bien cosy!

Ma chère copine m’a offert des sunflowers!

Mercredi soir nous avons invité des amis à la maison pour fêter leur fiançailles. C’est un couple adorable, le couple parfait. J’ai fait un banana cake! Miam.

Il ne faut jamais oublier le champagne pour un évènement pareil!

Le gâteau décoré!

Vous cherchez des accessoires gourmands pour vos inspirations festives? Bleekcup’s est une boutique en ligne qui vous propose des accessoires gourmands pour vos inspirations festives. Enfin, j’ai trouvé un magasin qui me propose tout ce qu’il me faut pour faire des jolis cupcakes, avec des décorations comestibles! C’est des quatre coins du monde que Bleekcup’s importe ses produits astucieux, jolis et ludiques qui vous accompagneront dans la décoration de vos gâteaux ou autres pâtisseries et dans la réalisation de vos évènements en tout genre.

Vous avez un anniversaire bientôt? Faite votre commande, vous n’allez pas le regretter!

Je viens d’acheter ce sac.

On a parlé d’Oh la la livia ici.

Bref, c’était une super semaine!