Homemade cupcakes baked the way I bake for my daughter — quality ingredients, fruit and raw honey instead of refined sugar, and vanilla I age myself. Every recipe tells you exactly what's in it, and where it came from.
I’m Raul. I write and have the privilege and responsibility of tasting the new recipes.
Alexandra is my wife. She conceives the recipes, bakes the goodies, and always finds ways to improve.
Emma Clara is our daughter. She is magic. In the end, it is all about her.
We wish to teach our daughter that pleasure is not indulgence. That sweeter is not better. And most of all, that cookies are not born in the store aisles, nor are they magically spawning in sweet shops. They come from a kitchen. Ours, or someone else’s. But always, there is always a caring person behind any dessert worth enjoying.
We hope to pass some of our good intentions even further.
If nothing else, we hope to offer others a chance to taste what we consider good home made sweets.
Every recipe lists everything that goes into it — and where each ingredient came from. Carefully chosen, organic and sustainable wherever we can, and never more sugar than a thing actually needs.
No sugar overuse, ever. We sweeten with mashed banana, Medjool dates, raw honey, and a little maple — letting real food do the work sugar usually does alone.
Every recipe lists everything that goes into it — and where each ingredient came from. Nothing hidden, nothing you can’t pronounce. If it’s in the cupcake, it’s on the page.
No emulsifiers, no preservatives, no industrial shortening. Only ingredients you’d keep in your own kitchen — the kind we’re happy to feed our daughter.
Organic and sustainably sourced wherever we can manage it — small mills, pasture-raised eggs, suppliers we actually know. Not a badge; just how we shop.
The vanilla in every Clara's cupcake is something I make myself. The beans come from two places — split halves from Madagascar for their rich, creamy depth, and from southern India for a brighter floral note. I steep them in organic grain alcohol and wait. Slowly.
The bottle I'm pouring from this month was sealed in March 2023. The next batch is already ageing in my pantry.
The one that started it all — the cupcake I first set out to make properly for Emma. Sweetened with banana and maple, frosted with honeyed yogurt.
I’m writing this one up properly — every ingredient, every measure, and where each one comes from. It will live here soon.
When it's ready you'll find every ingredient and its source written out in full — the same way we'll share each recipe that follows. For now, this is the one cupcake on the menu, and the reason all of this started.
Nothing here is made ahead of time. Tell me a little about what you'd like and I'll write back personally — we'll sort out the details together, no pressure either way.
Each box is mixed, baked, and frosted only after you ask. Nothing sits on a shelf waiting.
Good cupcakes take a couple of days — the batter rests, the frosting settles, the flavours come together. No rush.
A birthday, a small gathering, or a quiet Tuesday. Tell me the occasion and I’ll bake for it.
Hand-delivered nearby, or collected from our kitchen at a time that suits you.
Short notes on how we bake, the ingredients we choose, and feeding the people we love well. The first one is on its way.
A few photos of what comes out of the oven. We're still gathering them — this is where they'll live.