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 #2 : Ginger and Cherry glass cookies

ginger cherry cookies 023

Christmas is just a few days away!!!! YAY!!

So, as I write this post, listening to Story of My Life by One Direction and dreading the fact that in a few hours, I’ll be getting dressed to college, I’m thinking about the season finale of Dexter that I watched last night!

I am sorry but I absolutely CANNOT get over this!!!! I did not expect for it to happen the way it happened!

For those who haven’t still seen it: SPOILER ALERT!!!!

I was totally rooting for a Happy Ending! I thought Dex would go away with Hannah and Deb would marry Quinn!{finally}


How sad was the finale!

But these cookies helped me a LOT!

ginger cherry cookies 006

They made me forget about this depressing turn of events for a while!

And now I am slowly getting back to getting into Christmas mood!


So, I’ve finally made the decision to move to a self hosted WordPress blog!

Any suggestions that you would like to give? It would REALLY HELP!

So, I’m thinking of BlueHost and I’m opting for a premade theme! But since I have a little knowledge on CSS, I was thinking of making a few tweaks to the original theme to personalise it more…

ginger cherry cookies 016

I also designed my very own logo! And I am soooo excited I cannot wait to reveal it! J

Hopeully by the end of this week and before Christmas things will get sorted!


And now back to these delicious crisp Christmassy cookies!

ginger cherry cookies 029

It’s more biscuity because I rolled it a little thin. And to make it a little festive, I added ginger powder to the basic cookie dough! Yes, the cookie dough is extremely basic with just flour, butter, sugar and an egg!Plus, I’ve been wanting to experiment with glass stained cookies for just too long! Then I came across these fantastic peppermint cherry rocks. And I was like….. YUSSSSS!!!! FINALLLLLLLY!

These cookies are too damn good to ignore! You have to make these! Excuse my poor quality of photographs!

I was so caught up with college assignments that i completely forgot that I had to photograph these babies! And it is only at around 6:30 in the evening did it strike me! And these are the results! :\

But they taste good! So, that’s a good thing right?

ginger cherry cookies 020

Ginger and cherry glass cookies.


100 gms all purpose flour

50 gms salted butter

50 gms sugar

1 egg

1 tbsp ginger powder

Cherry peppermint rocks 1 for each cookie

{You can even use peppermint candy}


Preheat oven to 180 degrees. Combine all the ingredients to make the dough. Cut rounds; one big and one small in the centre. Pop the candy in the centre and bake in the oven for 10 minutes.

Yay!!!! Isn’t this so simple ! It takes only 30 minutes to prep everything and you’re done! Wooohooo!


Xx Samina.

Christmas Special #1: Zig-Zag Mince Rolls

mince pie rolls long shot | The Cupcake Confession

IT’S DECEMBER!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!


This is undoubtedly my favourite month of the year and why not? Isn’t everything so cheery and happy at this time of the year?

It’s cold, sometimes freezing cold! But better than the sweltering, unbearable heat! Plus, it’s the Christmas month and it just so happens that I absolutely love love LURRRRRVVVVEEEE Christmas!!!!!

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6 Plait Date, Raisin and Apricot Wholewheat Bread

bread 009


I have been meaning to watch The Conjuring in the theater. It’s like the most talked about film in my class!

I remember, just the other day, My friend Kim watched it with her folks and recommended that I watch it too because it was too awesome and she was too frightened after watching it.

I wasn’t really sure, so I thought I’d watch the trailer and decide for myself.

Now, before I go any further, I’d like you to know the kind of person I am. I watched The Exorcist and The Exorcism of Emily Rose and had trouble sleeping for 15 days straight.

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Peppermint Thins {Gluten Free and Vegan}

peppermint thins gluten free and vegan


So the first series of Masterchef : The Professionals has sadly and I mean, SADLY, has come to an end! I was actually rooting for Sarah, you know! She is just, I dunno how to put it, unbelievably amazing! It’s just written write there on her face that she is determined to succeed! But anyway, I’m sure she’s gonna do GREAT!!!!!!! I mean, commmmme on!!!! She gotta work with THE Marco Pierre White! I mean, I could practically do ANYTHING to be in that position!

So, I was now in a pathetic mess. Yes, mess, is what I’d like to call it! Now look, watching Masterchef at 1 p.m was like a daily regimen. Like brushing your teeth, having a bath, going to bed! Yeah that’s how used to I was! And suddenly, it was gone! And replacing this hell of an amazing show was Revenge.

Okay, I must admit that the promos that aired all through the month prior to the start of the show were AMAZING!!!!!!!!!!

peppermint thins gluten free and vegan

And although I am a die hard Masterchef fan, I didn’t mind spending that 1 hour slot watching a series where a girl sets out to take revenge (as the name suggests) for her father’s death. Interesting!

And can I tell you, right now??? I am ABSOLUTELY hooked!

Besides, there was this song that I stumbled upon while watching the series and loved it just soooooooooooooo much that I ended up searching for it online, and boy was I happy I did that!

So, there are two good things that happened ‘cuz of one show….

peppermint thins gluten free and vegan

  1. My 1 p.m – 2 p.m is sorted
  2. Angus and Julia Stone ‘s addictive and I mean ADDICTIVE music!

‘For you’ is what I heard on revenge by this brother-sister duo. And it goes without saying that I had to check other songs too! I mean if I loved one by just listening to what, the first five 5 seconds ?? I was sure I’m gonna love the other numbers and can I say , THAT IS SOOOOOOOO TRUE! Currently, I simply CANNOT get enough of this song!

Gunnna take you for a ride on a big jet plane…yayiee yaaay! Omg !!!!!!!! I’m going nuts over this song!

peppermint thinsg gluten free and vegan

And if you liked these songs, which, I know you are, without a doubt, you have to listen to Paper Aeroplane and Mango Tree!

You will be in music heaven! 🙂

Besides, my folks have been complaining lately that all the scrummy desserts are making them FAT!  I am 19 years old! I should be the one complaining about getting fat! DUH!

What world are we living in!!!!! 😦


But you know what!! In a way I am sooo happy that they did say that ‘cuz that led me to this wonderful creation called gluten free stuff.

Yep….tastes like all purpose flour/self raising flour, works like all purpose flour/self-raising flour BUT IS NOTTTT ALL PURPOSE/SELF RAISING FLOUR!!!!!!

how cooooool is that! B-)

Besides, These peppermint thins are 100 % vegan apart from being gluten free!

So I won’t delay anymore ! Here I go with the recipe!


Peppermint Thins {Gluten Free and Vegan}

Peppermint Thins {Gluten Free and Vegan}


140 gms gluten free mix

this includes :

  • 1 cup sorghum flour
  • 1 cup amaranth flour
  • 3/4 cup arrowroot flour
  • 1 tsp dink (Antina Unde) you could use Xantham gum.

85 gms oil (I used vegetable oil)

80 gms sugar

green food colour

1/2 cupDark chocolate (melted)

1-2 tsp peppermint extract (basically as per your taste)


Preheat the oven to 180 degree Celsius. Mix all the ingredients , except the dark chocolate and peppermint extract, and form a dough. Refrigerate for about 30 minutes to an hour. Use the gluten free mix to flour the work surface. Roll out the dough slightly thinly. Use a cookie cutter and cut out rounds of dough. Place it on a baking tray lined with baking parchment. Pop into the oven for about 20 minutes. After 10 minutes of baking, turn the cookies so that they bake evenly. Once done, take them out and let them cool. Melt chocolate and add the peppermint extract. keep tasting the chocolate for the intensity of peppermint. Once the thins are completely cooled, dip them in the chocolate and let them dry over baking parchment sheets. Once set, you can pop them in your mouth with ABSOLUTELY no guilt. Enjoy your Sunday people! Love!!! xx 🙂


Peaches and Cream Shortbread {Gluten Free}

Peaches and Cream Shortbread Gluten Free

So, yesterday was one of the most eventful Saturdays of my life so far! I was in a complete revolutionist mode! I have no clue whatsoever as to what got into me but I just couldn’t help it! I’ll just get to the point now! 😛

So, we have this beautiful row of lush green trees that my grandfather planted about 25 years ago. These trees are like HUGE! and when I say huge, I mean H.U.G.E!!!!

Now, the rains do cause the branches to bend in weird positions and so, it is only fair to trim them occasionally, especially during the rains!

However, there is a heartless monster residing in our Co-operative Housing Society who is anything BUT co-operative!

His sole mission>???

Get rid of the trees.


Oh dear, they may fall on people and kill them.



That harmless tree won’t even lead to a fracture if it does happen to fall on a human being! They may be huge but they aren’t heavy!

Since he just was sooooooo adamant about it, I called the cops! 🙂

Yes, I HAD TO!

Look at what that complete egghead has done now!


The cops asked him to just TRIM the trees and went away! And look at what he’s done!

Well, I’m livid! and I am not gonna keep mum this time!

I sobbed! And I sobbed for hours ! Watching these babies being cut down is a real shame!

So, I needed some comfort food to drown myself and my sorrows into!

But hey, I cant keep finding solace in comfort food now, can I? Who’s gonna answer the piling pounds?

So, I came up with a solution!



So, peaches and cream may sound really like something that will result in heavy cardio and gymming for the next 7 days flat!


WRONG!!!! 😀

Peaches and Cream Shortbread Gluten Free

But isn’t cream like really heavy???

Umm… not when its made of yogurt!!!! 😀

Yeaaahhh babyyyyy, you can lick or eat spoonfuls of this luscious thick frosting without any guilt whatsoever!

Besides, the shortbread cookie itself is gluten free and therefore, eating colossal portions of this sweet treat will not result in a bulgy flab poking its way out of your dress!!!

Peaches and Cream Shortbread Gluten Free

Well, there are three deliciously easily steps to making these beauties.

1.) Make the shortbread

2.)Make the creamy yogurt frosying

3.)Make the peach sauce

Easy peasy! whew!! 

I mean seriously, It cannot get easier than this!!!!

I’m sure you must be eager to know how I made the gluten free mix???

It’s really so simple! And besides, you won’t have to be even slightly concerned about the taste or the texture!

It tastes EXACTLY the same as all-purpose or self-raising flour! NO DIFFERENCE!!! I PROMISE! 😀

I adapted the recipe from this Indian food blog (Show me the Curry), since I could not find potato starch or tapioca starch here!

Here is how I made my gluten free mix:

1 cup Amaranth flour

1 cup Sorghum flour

3/4 cup Arrowroot flour

1 tsp Antina Unde (Dink Crystals)

Now, cornstarch is not something I’d prefer. There are some people who do have allergies when it comes to corn. So, arrowroot is what I opted for since it is universally available!

Besides, I used dink or Antina Unde, which is an edible variety of gum. However, you can use any type of gum, just please make sure it’s EDIBLE !!! 😛 😀

And there you have it! The healthiest flour you can use for your baking adventures!

Peaches and Cream Shortbread Gluten Free

So, yeah! after an unusually eventful Saturday, I ended it with this sweet guiltless beauty! And boy, was it delicious!!!!

It was so good I wanna make it again!

Oh wait … what??

You too>?

Sure!!!! 😀

Good things should always be shared, right?

So, here you go!

Oh PS: Isn’t this the first time that I’ve actually written such a LONG post! Well, never mind my ranting, I’m gonna disappear and present you with the recipe!

Peaches and Cream Shortbread {Gluten Free}

Peaches and Cream Shortbread {Gluten Free}

For the Shortbread:

125 gms butter

150 gms gluten free flour

60 gms caster sugar

50 gms almonds (roughly chopped)

50 gms walnuts (roughly chopped)

1 tsp cinnamon

1 tsp salt

For the Peach Sauce:

2 large peaches

3 tbsp sugar

For the yogurt frosting:

400 mls yogurt (wrapped in muslin and hung overnight)

75 gms butter

200 gms icing sugar

2-3 heaped tbsp honey



First, make the shortbread. Cream together the butter and sugar until very light and fluffy. Fold in the flour, chopped nuts and cinnamon and salt and bring together to form a dough. Wrap in cling film and chill for about 30 minutes.

In the meantime, prepare your peach sauce. Slice your peaches and blitz them in the blender. Pass it through a sieve. Add the sugar and bring it to a boil. Once it boils, simmer for about 5 minutes and take it off the heat. Let it cool!

Get the dough out of the fridge and roll it on a floured surface. Do not roll it too thin. Cut rounds and place them on a baking tray. Preheat the oven to a 180 degrees Celsius and bake for about 15-20 minutes.

While the shortbread is baking, move on to make the frosting. Get the yogurt out of the muslin. It should now be drained of all the water and the quantity will reduce considerably. Place this in a large bowl and beat with a hand or stand mixer until fluffy. In another bowl, beat the butter and icing sugar together until well combined. Slowly add the yogurt in 3 parts, beating continuously. Add the honey and beat it for another 30 seconds. Pop it into the freezer and let your shortbread cool COMPLETELY.

Once all your components have been cooled, spread a nice dollop of peach sauce onto one round of shortbread. Pipe the frosting onto it. Place some peach slices on the sides of the frosting and cover it with the other round.


Healthy and Guilt -free Peaches and Cream Shortbread {Gluten Free} is ready to dig into!

I hope you’ll make these for dinner tonight! 🙂

Have a happy Sunday! 😀



Creamy Spinach, Mushroom and Corn Tart.

Creamy Spinach, Mushroom and Corn Tart.

Yello people! 😀

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So, remember I’d spoken about my ice-cream machine last post? Yeah, well, turns out the machine was jinxed after all! I tried making a lime sorbet almost like 3 times and spent nearly 50% of my pocket money on the ingredients and the result was still a sloppy liquid! 😦

Ummm, yeah I did waste a hell lot of money on the machine and the saddest part is I’m not gonna be getting a refund! How is this even possible! How did I fall into the online trap!??

PS: Remind me to never order stuff online! -_-

Trust me though, when I say that I am gonna have sorbet, frozen yogurt and ice cream recipes! We shall do it the old fashioned way!

No harm done there! 😀

Creamy Spinach, Mushroom and Corn Tart.

Besides, I wanted to do a little savory something for the blog today! I mean, I ABSOLUTELY L-O-V-E desserts but then you know, sometimes, a little tingle of spice on the tongue is an amazing, sensational feeling!

Alright, this might remotely sound like I’m boasting or something, but trust me that is not the least of my intention! But, this tart was soooooooooo super gorgeous, YOU SIMPLY HAVEEEEEEE TO TRY IT! I mean, seriously, my mom isn’t much of an eater. She loves her traditional Indian fare and an occasional handful of Lay’s.

But, this was the first time, she actually ate 2 large slices of this tart! And trust me, it was over within 30 minutes!  F-L-A-T!


It was that good!!!!! *_*

Creamy Spinach, Mushroom and Corn Tart.

So, the first thing you need to know is how to make this filling! It’s super easy!!


All you need to do is, roughly chop some spinach, slice some mushrooms and take a handful of corn and keep it aside.

Slice some onions, chop some garlic and saute lightly in a pan containing hot oil. Add some crushed pepper, mixed Italian herbs and some chilli flakes. Also add some salt and paprika powder.

Tip in the corn first, saute for about a couple of minutes and then add the mushrooms. Stir for about 2-3 minutes and finally add the spinach. This is what your veggies will look like initially:

Creamy Spinach, Mushroom and Corn Tart filling

Cook for more 2-3 minutes until your spinach is completely wilted!!!!

Like this:

Creamy Spinach, Mushroom and Corn Tart filling

So, that is it!!!!! And you do not really need a fixed recipe for the filling! That’s the best part about cooking as opposed to baking, I feel! 😀

You need to keep tasting and adding as per your likes and taste!

If you ask me,

I used

1 large onion

4 cloves of garlic (YES!!! I LOVEEEEE the flavour of garlic in my food!!!!!)

1 tbsp chilli flakes

1 tbsp mixed Italian herbs

1 tsp paprika

1 1/2 tsp crushed pepper

salt as per the taste

a handful of corn

6 button mushrooms sliced

1 bundle of spinach roughly chopped


160 gms all purpose flour

80 gms butter

1 egg

1 tbsp cold water

salt and pepper


The filling recipe mentioned above

100 gms cottage cheese cut into squares (If you cannot find cottage cheese, you can use any other variety that DOES NOT melt)

200 mls cream

2 eggs

pepper, mixed herbs and chilli flakes as per taste


Make your shortcrust pastry first. Rub together the chilled butter into the flour and the spices until the mixture resembles breadcrumbs. Add the egg and combine to form a dough. DO NOT NEED IT!

Add a little cold water if you find it difficult to combine into a ball or the mixture looks extremely dry!

Wrap in the cling film and chill for about 30-45 minutes.

In the meantime, prepare your filling and leave it to cool thoroughly at room temperature.

Dust your worktop with flour and roll out your pastry. Preheat your oven to 180 degree Celsius.

Line the tart tin with this pastry and poke holes with a fork.

Bake blind in the oven for about 20-25 minutes. To do this, simply use a foil paper and load it with beans and place this on the tart so as to avoid the puffing of the tart while baking in the oven. In the last 5 minutes, get the beans out.

Leave your tart pan to cool.

This should take about 15-20 minutes.

Meanwhile, Beat in the eggs into the cream and set aside.

Add your filling to the tart, place the cubes of cottage cheese and pour the mixture of cream and eggs.

Bake in the oven at a 180 degrees Celsius for about 30-35 minutes or until the sides have browned well.

Take it out of the oven and let it cool for about 10-15 minutes.

Remove from the pastry case and cut slices and serve warm!!! 😀

Creamy Spinach, Mushroom and Corn Tart.

If heaven had a taste, I’m sure this would be it!!!

I hope you’re gonna try this ! 🙂

Have an amazing weekend! 🙂