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À la mode French

À la mode French

À la mode French is the French lifestyle, fashion and decor all summed up. They know how to be “chic” and timeless. I visited a new store in town that just has the trick to brighten up your day. It’s filled with orchids, succulents, decor items and even a pause cafe for those weary days. I brought them some Wild blackberry cupcakes. For the recipe and more stylish ideas, read a bit more here.

I promised myself I will stay À la mode in the dire heat. Today is spring in SA, where as here in die south of France the anticipation of autumn has overtaken my household. It has been unbearably hot and I have to say that I (not my husband in fact) is happy that I can actually wear some of the outfits that I have bought for my “after baby” closet. Keeping all things in mind like proper, mom like and accessible (for breastfeeding). These things make your closet shrink quite a bit and before you know it you’re wearing the same few things every week.

Talking about keeping all things neat and fashionable. This is something the French do quite well. They know how to dress, cuisine and decorate. Everything is chic so to speak. Not everything or everyone has the same idea of what chic is. I have seen some pretty horrendous mock-ups of what the French style thought to be. Luckily there are so many different styles for all the different people in the world that,that in their inner circles are chic indeed.


I visited one of the new stores Pauline et Luce, that has opened right in the center of our village. The owner has transformed this old apartment building into an oasis for all plant lovers. You can find all kinds orchids, succulents and nifty decor items for your house. When I visited this place for the first time, I had flashes of how I wanted my business to look like one day. Clean cut white walls, wooden floors, and old ceilings. This is so Très moi, I thought! One of the many things I have a liking for is old ceilings and France is notorious for everything old, so it’s quite suiting in a way.

One of the things that the French love is decorating with plants. There are so many florists in our wee little town and sometimes I wonder who is buying all those flamboyant bougets. My husband certainly does not like to buy flowers in France because he can’t get it over his heart telling the passionate florist to not overdo the roses that he bought for his (minimalistic, picky, but endearing wife) with more bright paper, fizzy string, and staples. Staples? Yep staples.

My french friend, Romane took the photos whilst I added more items off the counter to buy, gosh… I had to bring them a care package bien sûre and what would be better than these Wild blackberries plum cupcakes that I have made. I have tried to use the greedy amount of wild blackberries that I have plucked in a few things. Like smoothies, overnight chia oats, no bake blackberry cheese cake ect. When I learned that they were edible, I just went for it. These cupcakes are entirely homemade by the way- plum jam, blackberry frosting the works.



I raced them to the store, because butter icing, thirty-two-degree heat and a six-month-old are not best friends. I wore one of the outfits that I bought from Jennyfer’s that is so very mommy and stylish. It only cost 25 euros, which is a bargain for me! It’s also worn with earrings that I bought from COS and shoes that I bought for only 8 euros from a local boutique Casual Mode. So comfy!

So taking photos whilst having a six-month-old garçon can certainly make things interesting or more flustered. Everything was not fine like apple pie all the time. Halfway though he was screaming for some dejeuner and when he is hungry, he is hungry now!. He is eating solids by this stage and is very close to crawling. So cranky baby cuts mommy’s silly shoot to a close, but oh what fun I had!

For the cupcake recipe scroll on down for more.




Prep Time
Cook Time


4-6 people

Blackberry Plum cupcakes

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  • 1 3/4 cup brown sugar
  • 2 1/2 cup all purpose flour or farine de Blé
  • 1  1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp nutmeg
  • 2 large eggs
  • 1 cup buttermilk or lait fermented
  • 1/2 cup canola oil
  • 1 tsp vanilla essence
  • 1/2 tsp almond of hazelnut extract
  • 3/4 cup of water


  • 1 cup unsalted butter softened at room temperature
  • 3 cups powdered sugar
  • 2 tsp vanilla essence or extract
  • pinch of salt
  • 2 tbsp of chilled liquid cream
  • 1 cup of plum jam
  • 1 cup of fresh wild or regular black berries
  • Mint leaves

Plum jam

  • Five medium sized plums
  • 2 tbsp of castor sugar
  • 1 tbsp of lemon juice
  • cinnamon stick


  1. Preheat your oven to 170 degrees Celcius and smear the cupcake pan with butter of use spray and cook.
  2. In a large bowl mix together the sugar, flour, salt, baking powder, baking soda, and nutmeg.
  3. In a separate bowl mix together the eggs, buttermilk, oil, vanilla extract, almond or hazelnut extract, and water.
  4. Whisk the wet ingredients into the dry ingredients, pour the batter on to the cupcake tins and bake for 25-30 minutes till brown.
  5. Insert a toothpick to see if they are cooked.
  6. Let them cool before frosting.

Plum jam frosting 

  1. In a bowl whisk together the butter and the powdered sugar, add the rest of the ingredients except the jam and blackberries. Beat till you’ve reached a smooth consistency.
  2. Add 1/3 cup of the plum jam and beat well.
  3. Scoop out the insides of the cupcakes by using a piping nozzle and scoop in a teaspoon of the plum jam in each.
  4. Fill a piping bag with the frosting and frost the cupcakes and place in the fridge to set.
  5. Remove 30 minutes or so to soften and then decorate with the blackberries, mint leaves, golden sprinkles and a drizzle of powdered sugar on top.

Plum jam 

  1. Slice the plums into quarters and place in a pot over the stove on medium heat.
  2. Add the sugar, lemon juice, and cinnamon stick.
  3. Let it cook for about twenty minutes, remove the cinnamon stick and then remove from the heat.
  4. Puree half of this jam and add this to the frosting, the rest you can scoop into the cupcakes.

Another recipe for you…

No Bake blackberry cheesecakes

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  • 2 cups of shredded coconut
  • 1/2 cup oats
  • 2 heaped tbsp of coconut oil
  • 1/3 cup of maple syrup


  • 1 can of coconut cream
  • 250g of mascarpone or cream cheese
  • 1/2 cup coconut sugar
  • Berry coulis

Berry coulis

  • 2 cups of blackberries
  • 1/3 cup of sugar
  • 1 tbsp of lemon juice



  1. Blend the oats till it is a fine powder and then add the coconut till they resemble a fine meal.
  2. Mix in the rest of the ingredients and then press into a parchment paper lined tray and then bake for 10 minutes at 180 degrees celsius.
  1. Whip up the coconut cream and then add the mascarpone, sugar, vanilla, and pinch of salt.
  2. Pour on to the cooled base and set in the fridge for at least three hours until serving time.

Blackberry coulis 

  1. Place the washed berries, sugar and lemon juice in a pan.
  2. Let it boil for 10-15 minutes and then let it cool.
  3. Pour the berries through a shift and press down with a spoon.
  4. When the cheesecake is ready and cooled, add the coulis before serving and make swirls with the tip of your spoon.

More blackberry prettiness…

Blackberry Plum smoothie

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Blackberry Fig chia seed parfait


I’m off to have a pause cafe with a truffle macaron!

Bon weekend à tous.


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