My life has been changing latelly, and I’m glad of that, I’m working on my new projects and trying to not fall behind on my math lessons and I’m really busy, but I’m enjoying it a lot. And also Mr Funny is here, helping me and listening to me and making me smile. I feel so lucky! 😀
Today I want to share with you the last cupcakes I did… they were so delicious! (I’m for sure meeting my goal of cooking 12 different cupcakes this year, ha, I enjoy so much cooking and eating them!) Are you ready?!?
- 150 g/ 5.3 oz flour
- 50 g/ 1.8 oz cocoa
- A teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 110 ml/ 3.7 fl oz milk
- 110 ml coffee
- A teaspoon vanilla extract
- 115 g/ 4 oz unsalted butter
- 60 g/ 2 oz white sugar
- 60 g brown sugar
- 1 egg
- 150 g/ 5.3 oz mascarpone
- 50 g/ 1.8 oz butter
- 450 g/ 16 oz icing sugar
- Preheat the oven at 180 ºC/ 356º F. Prepare the cupcake’s papers.
- Mix flour, cocoa, salt, baking soda and baking powder.
- On a bowl, beat the butter and the sugars until creamy.
- Add the egg and beat again.
- On a cup, mix the milk, vanilla extract and coffee.
- Slowly, incorporate half the flour mixture.
- Add the milk mixture.
- Add the other half of the flour.
- Fill 2/3 of the cupcake’s papers and bake for 20 minutes more or less.
- Cool on a rack.
- While you bake and cook the cupcakes, let’s prepare the icing: Mix all the ingredients together, first at medium-low speed and later at medium-high speed for 4-5 more minutes.
- Decorate the biscuit and voilà!
The original colour of the mixture was white but I used food coloring to obtain a blue/purple colour. I bought it a while ago and wanted to try and see the results… But that’s nothing necessary.
Hope you enjoy the new recipe and as I always ask… Please, let me know if you cook them!!!!
Well hope you have a happy Easter’s Weekend and enjoy some time with your closest ones.
P.S: You can now listen and download to The Kojaks’ first single!
Hello Monday! Do you remember that I’ve been talking about new projects lately? Here are the breaking news: I belong to a band!
I’ve been rehearsing a lot the past couple weeks and spending long whiles with my new partners. So today I want to introduce you my band:
First of all I have to confess that singing in a band is something that I always wanted to do, when I was a child I always dreamed to be a professional singer but never had the opporunity of taking singing lessons. Then on 2011 I started singing in a choir and last year I started having singing lessons.
Shortly after I met Juan and Efren, they sing at the same choir I do, and a couple months later I discovered that they played in a band and the best part was that they were looking for chorus girls! So I let my shiness aside and offered myself to sing. Then I started rehearsing with Juan (guitarist) and sweet Amparo (singer). And suddenly I become one of them. (This happened a couple weeks ago)
I have to say that I’ve been a lucky one because in less than a week I’ve sung in two concerts, there are more programmed and they just recorded the first song and the first video clip (I’ll share it with you ASAP but you can watch the teaser). Also have to say that I feel very fortunate because I’ve found a bunch of beautiful people that play music I love. Love you Kojaks!!!
Now that I told you the story, I want you to meet my band:
Me (chorus girl)
Now today is a very special playlist for me, I chose some of the songs we play, hope you enjoy!
Have a nice week!
Deborah and the rest of Kojaks.
How’s your weekend going? Well, maybe I should say how did it go?
Don’t you love those sunny days when spring is around the corner and you can enjoy the sun without feeling too hot? Don’t you love when flowers start to blossom and everything starts to look bright and full of life? Well, I do. It’s not like it’s my favorite season, because I love all of them but it’s true that it’s on spring when I feel with more energy and when I prefer beeing outside, take pictures, enjoy the sun and the wind and even some fast rain, wear skirts and dresses, use my bike, do some picnics and go for a walk.
Let’s start with my small selection of lovely links of this week
Lately I’ve been looking for some new ways of having my oatmeal breakfasts, I’m trying this one
ASAP, it looks delicious!
Do you enjoy reading? You can create one easy and funny bookmark
Danielle and her March playlist
are helping me today with my lack of concentration, and the first song is amazing!
Is there any other cupcake recipe
that could be more perfect for a Sunday like this one? Nope. Rainbows, really? Rainbows on a cupcake? They are perfect! And they have rainbows inside too.
This DIY is an easy one to start adding some pop of colour on your outfits.
Hope you enjoyed today’s links, I really love discovering so many treasures. Enjoy the rest of your day and please, start your new week with a huge smile!!!
Oh yeah, my looong and busy week is coming to an end… And I would say again how my time goes by but I always say the same, don’t I? So today I’m not saying anything about how busy I am, I just feel happy of having some new projects around the corner and this week I really have the feeling that I’ve done loads of work!
Well, today I want to share my one new favorite chocolate pie. I discovered this pie a couple weeks ago and couldn’t stop thinking about it until I cooked the OMG best chocolate pie I’ve ever made.
So get your kitchen tools and be ready!
- 300 gr / 10.6 oz oreos (I used similar ones)
- 100 gr/ 3.5 oz butter
- 200 ml/6.7 oz cream (35% fat)
- 200 gr/7 oz dark chocolate (I used confectionery’s)
- 50 gr/ 1.8 oz butter
- 4 or 5 chopped oreos
- A handful of chocolate chips
- We’ll first prepare the biscuit. Triturate the oreos in a food processor. If you don’t have one, put the oreos in a plastic bag and hit them with a rolling pin until you have biscuit powder.
- Melt the butter and mix it with the triturated oreos.
- Put de batter on a mold and press it until compact. Put it in the freezer while you prepare the chocolate cream.
- Boil the cream, remove from heat and add the butter and the chopped chocolate. Wait a few minutes.
- Stir until you have an homogeneous and bright batter.
- Tip it out on the biscuit you had on the freezer.
- Decorate with the chopped oreos and the chocolate chips and refrigerate for 2 hours.
- Unmould and enoy!
Really, you should try this recipe, it’s delicious! So if you cook it, pleeeeeeease, let me know!
Hope you have a lovely weekend and enjoy some sunny days!
Hello again! Here I come with a new cupcake recipe I cooked last week. It was for my sister’s birthday and I wanted them to be special so I create a printable with some coloured flags saying happy birthday to her.
To do the Happy Birthday Flags you will need:
- Cut the flags.
- Bent by the middle line.
- Punt some glue on the reverse of the flags.
- Put a toothpick in the middle and close.
I found the cupcake’s recipe on my favourite confectionery blog: Objetivo: Cupcake Perfecto, the one in Spanish that I found thanks to my friend Esther. I wanted to follow her chocolate recipe but since I was in Barcelona and couldn’t find the vanilla extract I had to change it for caramel and, once I started thinking, my mind couldn’t stop and ended adding some raspberry jam.
- 2 eggs.
- 140 g/ 5 oz sugar.
- 115 g/4 oz flour.
- 120 g/4.2 oz butter.
- 2.5 tablespoons cocoa powder (I used Cola Cao, wich is similar to Nesquick but with less sugar).
- A teaspoon baking powder.
- A teaspoon caramel.
- 70 ml milk.
- 125 g/ 4.5 oz unsalted butter at room temperature.
- 110 g/ 5.5 oz icing sugar.
- 1 teaspoon caramel.
- 3 tablespoon milk.
- Raspberry jam.
- Preheat the oven to 160 ºC/ 320 ºF.
- Line the cupcakes pan with 12 papers cases.
- Mix the milk and the caramel.
- Sieve the flour, the cocoa and the baking powder.
- Beat the butter and the sugar together until creamy.
- Add half the flour and cocoa mix and beat untill well incorporated.
- Add the milk and beat again.
- Add the other half of flour and beat until mixed.
- Put the batter on the paper cases. Remember not to fill more than 2/3 of the paper case.
- Bake for 22-24 minutes.
- Let them cool on a rack.
- Sieve the icing sugar.
- Beat the butter and the sugar at low speed for one minute.
- Beat the batter at medium-high speed for one more minute.
Putting all together:
- Once cold, drain the cupcakes with an apple corer.
- Fill the hole with raspberry jam.
- Cover the top of the cupcakes with the buttercream.
- Decorate with colour sparkles.
- Prick the flags on the top and enjoy!
I had so much fun cooking this cupcakes and everyone loved them! ^_^
Have a nice Friday! xoxo