Christmas Special #4: Christmas Cake

Christmas cake - The Cupcake Confession

This post should’ve been floating here in virtual space almost 5 days ago!
Shame on you, Samina!
I know this excuse has probably been used more number of times than it should have. So no points for guessing what I was upto! *Assignments* *sigh*
How did you spend your Christmas?
Festive meals, festive cake, festive music! Oh!!!! Brilliant!
And this Christmas was very special to my heart! Why, you ask? I wish I could explain everything, but I believe I’ll just have to wait for the right time to ramble more about this!

Christmas cake - The Cupcake Confession 01
And now! There’s just one day to go before we bid adieu to 2013!
*Shoots hand in the air and starts dancing*
*Not a very pretty sight, mind you!*
So, I’m guessing you already must have had your Christmas cake!!

*that is really poor quality chocolate decorations I admit!!!! Btw, if you haven’t figured out yet, that’s a wreath! Thank You! * 😀

Christmas cake - The Cupcake Confession 02
But if you haven’t, you can still make this beauty for New Year’s! It’s just a perfect celebratory cake!
Like I said, I had the dried fruits soaking in brandy for nearly a month so the cake had a lovely rich flavour to it that I just cannot get over! If you haven’t, you can totally skip this step and soak them in alcohol overnight! If alcohol is not your cup of tea {hahaha, this is gonna sound funny}, you can soak it in black tea too!
Told ya!
Okay, maybe it wasn’t that funny!

Christmas cake - The Cupcake Confession 03
So, here’s the Christmas cake that I have been longing to share with you!
Christmas cake
250 gms mixed dried fruits {currants, raisins, dates, prunes, apricots}
150 mls brandy
175 gms butter
200 gms all purpose flour
150 gms dark brown muscavado sugar
Zest of one orange
Juice of one orange
2 eggs + 1 egg yolk
½ teaspoon ginger
½ teaspoon clove powdered
½ teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1. Soak your dried fruits in brandy {or black tea} overnight /1 month
2. After they have soaked and plumped up, add in the zest and juice of an orange
3. In a separate dry bowl, mix the spices and the flour, baking powder and baking soda
4. In another bowl, blend together butter and sugar
5. Add in eggs slowly
6. Tip in the mixed, soaked dry fruits
7. Mix well
8. Add the flour mix into the liquid mixture
9. Pour into a greased and parchment-lined cake tin
10. Bake in a preheated oven of 160 degrees for 1 hour and 30 minutes

To make the royal Icing:
1 cup icing sugar
1 egg white
½ teaspoon lime juice
1. Add the lime juice to egg white
2. Beat with hand blender or in stand mixer till it gets frothy
3. Keep adding the icing sugar in small additions till it reaches a favourable consistency
4. If you want a firmer icing, you can add more icing sugar gradually

Christmas cake - The Cupcake Confession 04


Christmas Special # 3: Spiced Hot Chocolate Cupcakes

spiced Hot Chocolate cupcakes | The Cupcake Confession

So, lately, I’ve been ADDICTED to hot chocolate! And why not? Isn’t the weather just PERRRRRFECT to enjoy a nice warm marshmallowy cup of hot chocolate topped with EXTRA whipped cream just so you can own winter like a boss? I don’t think you can ever have too much hot chocolate especially when Christmas is around the corner and if you’re like me, struggling to get your new website all set up! But I’m not going to rant, ramble or complain {well, not today at least!} Christmas is less than 10 days away and I can’t even explain how excited I am! Hopefully, the post on my much awaited Christmas cake will be up on the new blog! Did I tell you I have a bowl of dried fruits soaking in brandy for nearly a month now? So, I’m going to be making a cake from those lovely plumped up dried fruits and other warm spices! Oh yum! But that is another post for another day. For now, can we please, pretty please, focus on these {errr, not the icing I mean!}

spiced Hot Chocolate cupcakes | The Cupcake Confession

I know, I am not the best at piping frosting on cupcakes but after this disastrous attempt at piping, I’m going to practice more to improvise!
But don’t judge these cupcakes solely on my poor icing skills! There’s so much more to these cupcakes and I am pretty sure you’re gonna enjoy it !!!!
So, like I was saying, my addiction to Hot Chocolate got the better of me and I had to transform the lovely warm drink into a cupcake!
But, I tried to make this version slightly different from your more popular hot chocolate!
In the spirit of Christmas, I decided to add some warm spices and aromas to the cupcakes!
So, I boiled some milk with a handful of fresh spices {list in the ingredients section}.

spiced Hot Chocolate cupcakes | The Cupcake Confession


And the result was just PHENOMENAL !!!!
Then there were some marshmallow chunks that I stuffed into the cake batter! But whilst they were baking, they just shot up to the top of the cupcakes and got concealed by the icing! But this stretchy ooey gooey warm marshmallow makes so much of a difference too!
Actually, there are many elements that are going to make the difference!
I’ve used a very simple cupcake recipe, almost the basic recipe for your regular chocolate cupcake except that I’ve added spiced milk and marshmallows and 3 different types of melted chocolates!

spiced Hot Chocolate cupcakes | The Cupcake Confession

The icing was supposed to be a very simple whipped cream topping. But I wanted it to look like a Christmas tree enrobed in snow! {epic fail thanks to my piping skills!} So the green section has pistachio butter to lend the icing the lovely faint green colour and the white has popping candy! Isn’t Christmas all about celebration after all?

spiced Hot Chocolate cupcakes | The Cupcake Confession

Spiced Hot Chocolate Cupcakes

For the Hot chocolate cupcakes:
  1. 1.       20 gms white chocolate
  2. 2.       20 gms milk chocolate
  3. 3.       20 gms dark chocolate
  4. 4.       75 gms butter
  5. 5.       2 eggs
  6. 6.       50 gms sugar
  7. 7.       1 tbsp cocoa powder
  8. 8.       100 gms self raising flour
  9. 9.       75 mls milk boiled containing the following spices
    1. a.      Cinnamon
    2. b.      Star anise
    3. c.       Cardamom
    4. d.      Cloves
For the frosting:
  1. 1.       1 cup double cream
  2. 2.       Sugar {as per taste} *
  3. 3.       Pistachio Butter**
  4. 4.       Popping Candy

*If you use Dairy Free whip topping {I use that one} there is no need to add sugar since it is already sweetened.
** the steps involved in making Pistachio butter are exactly the same as those involved in making WALNUT BUTTER, one of the very first posts on my blog.


  1. >First, prep the milk. Add the spices in the milk and bring to a boil. Keep it aside to cool.
  2. In a bowl, cream 60 gms of butter with the sugar. Add in the eggs one by one.
  3. Melt the 3 kinds of chocolates with the remaining 15 gms butter and add to the mix.
  4. Sift in the flour and cocoa powder.
  5. Pour the milk to create a smooth batter.
  6. Fill the batter into the moulds to less than half, pop in a marshmallow and cover with more batter.
  7. Bake in a preheated oven of 180 degrees C for about 17-18 minutes.
  8. Take it out and cool.
  9. In the mean time, create the pistachio butter whipping cream and the popping candy whipping cream.
  10. To make the pistachio butter, follow the same steps as in Walnut Butter.
  11. Whip cream until it gets stiff
  12. Take off half the mix in another bowl and add the popping candy.
  13. In the other half, add the pistachio butter and some green food colour if needed.
  14. Use a double piping bag and select a nozzle of your choice. Pipe on the cooled cupcakes.
  15. Top with sliced pistachio.

I hope you will try these and enjoy eating them as much as I enjoyed baking them!
PS: Christmas is almost just a few days away!!!!!!!!! YAY!!!!!!!!!!

Chocolate Fondant

No No NOOO!!!

chocolate fondant 024

I haven’t disappeared off the face of the earth!!!!! I’m hereeeee!!! *waves both arms*

I am back after a hectic 3 weeks! Yes, 2 weeks of dedicated studies and one week of torturous exams.

They went okayish.

I should PASS.

Ahem, moving on!


I have SOOOOOO MANY THINGS TO TELL YOU!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Continue reading

Wholewheat Chocolate and Strawberry Oat Muffins {No Dairy No Sugar}

muffins  strawberry chocolate oat

Muffins are my absolute favorite!!!

The best part about making them is that you’ll ALWAYS have the ingredients sitting right there in your pantry.

It’s honest, simple and do I need to mention Delicious!??

But if you’re like me and eating just one muffin is just something that sounds like a ridiculous idea to you {‘Cause you can gobble up 2,  3 ,5 at a time, then you probably cannot eat this every day ’cause OBVIOUSLY it’s gonna show in your hips and thighs!

Ummm but what do you do when you really really REALLLLY need a muffin with your afternoon tea and nothing seems to replace that craving?

You make one without sugar !!!! YAY!!!!

and extra brownie {Yum} points for no dairy ! Which means NO butter! double YAY!!!!

Continue reading

Salted Caramel and Dark Chocolate Fudge Cake {No Gluten No Sugar}

salted caramel and dark chocolate fudge cake

Okay, so first of all I just wanna apologize for not turning up last Sunday!

I have been so effing busy all damn week! I honestly cannot believe that Sunday has arrived already!


So now that I am back, lemme actually talk about what i have been upto this week!

Continue reading

Coffee spiked Dulce De Leche and Walnut Butter Cupcakes

Coffee Spiked Dulece De Leche and Walnut Butter Cupcakes

Oh hulloo everyone!


I am back just like I promised with an amazing new recipe for cupcakes from scratch that I am sure you are going to enjoy! 🙂

This is one of the most hassle free filled cupcake recipes.

But before I divulge any more details on these beauties, I have some things that I’d like to share!

NAH!!!! :d

Actually, I’m just trying to delay on purpose! Sometimes I am evil! 😀

Today is the first time ever that I am enjoying my Sunday! Usually, I am bored to the point that even looking at my purple wall (which is not so purple anymore) seems interesting. :O

I mean , seriously! There is absolutely NOTHING to do!

No ‘One Tree Hill’ episodes, no ‘Masterchef USA’.

Only sad, soppy movies with a weird melodramatic background music play all day long!

Yeah well, my mum loves watching these kind of movies!

So, at least someone’s enjoying their Sundays! 😛

That brings me to today’s post!

A very Happy Mother’s Day to all mums on the planet!

This recipe goes out to you! 🙂

Yeah, I mean you know there’s Coffee and Dulce De Leche ( bittersweet) just like the relation you share with your mum.

ummmm…. yeah I guess this got a little bitttt cheesy! 😀 LOL


Like I promised!!!!

Video Tutorial!!!! 😀

And now for the proper recipe, read more:

Coffee Spiked Dulce De Leche And Walnut Butter Cupcakes.

For The Sponge:

100 gms self raising flour

100 gms butter

100 gms caster sugar

2 eggs

1-2 tsp coffee dissolved in warm water

1-1 1/2 tsp baking powder

50 gms yogurt

For the Filling:

3 Step Walnut Butter

For the frosting

50 gms butter

100 gms icing sugar

50 gms Dulce De Leche ( Click Here for the recipe)

1-2 tsp coffee dissolved in warm water

Walnuts for garnish! 😀


Cream butter and sugar. Add eggs and coffee mixture. Sift the flour and baking powder and add yogurt. Bake in a preheated oven of 180 degree Celsius for about 20 minutes.

Let them cool completely.

Make holes in the center of the cupcakes. and fill them with the 3 Step Walnut Butter (Click Here for recipe).

For the Frosting, cream the butter and sugar and add the dulce de leche mixed with the coffee mixture and spoon the frosting on the cupcakes.

You can Click Here for the homemade Ducle De Leche recipe! 😀

You can even make a firmer icing and pipe it onto the cupcakes. I sort of like the way the icing freely falls onto the surface of the cupcakes. Simple and DELISH!


This is how it looks on the inside! 😀

If the recipe has left you a little confused, you can watch my Tutorial Video HERE!

So, that’s it actually! 😀

End of post! I’ll be back next Sunday for some weekend adventures for you so you can kill time on a Sunday (if of course your Sundays are boring too) 😛


You could make them when you feel like eating something heavenly! 😀 haha

I’ll see you next week with another interesting recipe and a video to go with it!

Buh Byee


Dark Chocolate and Chili Cupcakes

choco chillie

Aaaah!!! Hello Ya’ll!!

So, firstly WELCOME TO MY BLOG!!!! 🙂 😀

I’m so excited to finally have my own website to show you all the scrummy desserts you can make at home.

I will be updating the blog every Sunday (Ohhh how I love my weekends as its the only time I get to bake! 😀 )

Oh and besides I’ll even share some crazy things I do on a regular basis (well, unintentional of course) to embarrass myself! :\

Now now! I really cannot help it okay!! I was born clumsy. I cannot walk two steps without getting hit by an inanimate object and occasionally human species.

Okay, I guess this is really not the way I should introduce myself. But anyways now that you do know about my clumsiness, lets CHANGE THE TOPIC!

You in?

yeah, me too! 😀

So, this week I made Dark Chocolate and Chili Cupcakes!!

Is it a weird combination?? Totally!!!!!!!!

Does it taste good???


Okay, now I know chilies and chocolate is a weird combination but if it tastes good, then why not?

Oh!!! speaking of weird combos, people say jam and sauce go really well together!

That does not sound very appetizing, but I guess we’ll have to try that some day, whatsay?

ummm, yeahhhh maybe some other time! 😀

For now, tadaaaaaaaaaa!!!!

Dark chocolate and chilli cupcakes!

So, there are three parts to this:

  • The dark chocolate sponge


125 gms self raising flour

125 gms Caster sugar

125 gms salted butter

2 eggs

50 gms dark chocolate (melted)

1 tsp salt

1 – 1 1/2 tsp baking powder

Buttermilk (as needed)


Cream the butter and sugar. Add the eggs and mix well. Fold in the melted dark chocolate. Sift in the flour and baking powder. Add the salt. Mix well. Add the buttermilk until the batter becomes smooth. pour into molds lined with cupcake liners and bake in a preheated oven. 180 degrees Celsius for 20-25 minutes. Poke a skewer in the center of the cupcake and it should come out clean. choco chillie_02_final

  • The Soaking Syrup:

choco chillie_03final


50 mls water

50 gms caster sugar

1-2 chilies chopped


Chop the chilies and add them to a saucepan in which sugar and water are boiling. When the syrup thickens, take it off the flame and using a pastry brush, lightly soak the warm cupcakes which have been taken out of the oven.

choco chillie_04final

  • The Cream Cheese Frosting:


100 gms cream cheese

100 gms salted butter

75 gms icing sugar

2-3 heaped teaspoons chili powder


Cream the butter and cream cheese. Add the icing sugar and chili powder. Fill in the piping bags and frost the cupcakes.

choco chillie_05final

Tadaaaaaa!!!!!!!!!!! There you go!!!!!! 😀

The amazing Dark Chocolate and Chili Cupcakes!

I’m so sure that you are going to absolutely love it! 😀

I hope you have an amazing Sunday! 🙂 I’ll be back again next Sunday with an amazing new recipe and a Video Tutorial to go with it.

Happy baking,

buh-bye! 🙂