Chocolate chip cupcakes!

When ever I am bored at home I always make these cakes!


  • 75g plain flour
  • 1 tbsp cocoa powder
  • 1/2 tsp baking powder
  • 75g caster sugar
  • 50g soft butter
  • 1 egg, lightly beaten
  • 50ml whole milk
  • 50g chocolate chips


    (preheat oven: 160°)

  1.  Mix the flour, cocoa powder and baking powder in  a bowl.
  2.  In a separate bowl mix in the butter and caster sugar until it is fluffy.
  3.  In a another bowl mix  the egg until smooth.
  4.  Add  the egg little by little in to the butter and sugar and stir in well until the mixture is smooth.
  5.  Finally mix the flour mixture in to the butter, sugar and egg and stir and then stir in the chocolate chips.
  6.  You can then put the mixture in to cup cases or you can make it on to one big cake.
  7.  Leave to bake for about 10-15 minutes
  8.  After baked leave the cupcakes to cool down for about 5-10 minutes

And there you go! You have got your self delicious chocolate cupcakes!


A must bye!

At the shops lately I have seen this new easter egg. It is called egg n spoon and it is so tasty! It is basically chocolate mousse covered with a solid layer of milk chocolate. You can get it from any local super market.



Ice cream

Once you know how to make ice cream then you can make all crazy flavors!

So here is a recipe for vanilla ice cream:



500ml double cream

70g sugar

3 egg yolks


1. Whisk the egg yolk in a large bowl

2. Slowly mix the double cream with the egg yolk

3. Then mix the sugar and vanilla with the egg yolk and double cream.

4. Finally pour the mixture through a sieve in to another bowl and leave to freeze for about 2-3 hours

Once you take it out it is done and ready to eat!

It should look a bit like this:

Now you can go a bit creative and make your very own unique flavor! It could be totally anything like:

Mint and chocolate 









Carrot cake




Green tea

It could be anything!

Well I hope you like my post and all the crazy ideas!

Thank you 🙂

Boozy coffee & walnut cake


This is a perfect cake for parties, celebrations or for just for tea…


  1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. Toast the walnut halves in the oven for 10 mins. Reserve 10 and chop the rest. Dissolve the instant coffee in 1 tbsp of boiling water, cool and add the basic cake mix instead of the milk.
  2. For the filling, beat the mascarpone with the light muscovado sugar and Tia Maria until smooth. Sandwich the cooled cakes with a third of the filling and the chopped walnuts.
  3. Cover the top and sides of the cake with the rest of the filling and decorate the top with the toasted walnut halves.


And there, your boozy coffee and walnut cake is done!

Double chocolate shortbreads

You’re only five ingredients away from a double chocolate melt-in-your-mouth delight


  1. Mix the butter and sugar together with a wooden spoon. Stir in the flour and cocoa, followed by the chocolate chips – you’ll probably need to mix it together with your hands at this stage. Halve the dough and roll each piece into a log about 5cm thick. Wrap in cling film and chill for 1 hr or for several days. Can be frozen for up to 1 month.
  2. Heat oven to 180C/160C fan/gas 4. Slice logs into 1cm-thick rounds, transfer to a baking tray lined with baking parchment and bake for 10-12 mins. Cool on the tray.

Strawberry & vanilla shortcakes

Encapsulate British summertime with these cute little shortcakes, perfect piled high with clotted cream and jam



  1. Heat oven to 220C/fan 200C/gas 7 and lightly flour a baking sheet. Put the flour, butter, sugar, half of the vanilla seeds and ¼ tsp salt into the bowl of a food processor, then pulse until fine. Tip into a large bowl. Beat the milk, egg and a good squeeze of lemon together, then tip into the bowl and bring together with a knife, using a cutting action, until you have a clumpy dough. Finally bring together with your hands if you need to.
  2. Lightly flour the work surface, tip the dough onto it, then quickly shape into a smooth-ish disc. Using a rolling pin, pat out to 2cm thick. Cut out 8 rounds with a smooth 7cm cutter (you’ll need to pinch together the trimmings). Glaze just the tops with beaten egg, transfer to the floured sheet, then bake for 10-12 mins until risen and golden, and they sound hollow when tapped on the bottom. Cool on a wire rack.
  3. Beat the remaining vanilla seeds and icing sugar into the clotted cream. It will get runnier at first, but keep beating and it will thicken again. To serve, slice the very top from each shortcake to give a flat surface, then spoon over about 1 tsp jam. Top with a good dollop of the vanilla clotted cream and finish with the strawberries.