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Apple and Peanut Butter Cupcakes {Low Fat and No Sugar}

apple cupcakes with peanut butter fudge frosting 04 the cupcake confession

How many of you have actually dunked crisp apple slices into peanut butter when just eating plain fruit seemed too mainstream?


I see you silently nodding to yourself!


I’m nodding here myself!

Let’s give each other a virtual Hi-5!

Now, obviously if you gave me a bowl of sliced apples with a generous dollop of peanut butter EVERYDAY, I would erm, march on a hunger strike.


Don’t tell me you can eat the same thing all day, every day without flinching.

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I would give up about 2 days into it!

So, a solution had to be found!

I mean, you can’t just keep dunking apples in peanut butter for the rest of your life now, can you?

Yes….. I thought so too!

So, here it is… Apple and peanut butter cupcakes!

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Now, I know the title must have managed to raise a few eyebrows here.

I can hear you say, “Excuse me miss, but having cupcakes with peanut butter frosting surely can’t be healthy!”

Yes, I get your point!

But please, oh, please; I urge you to hear me out just once!

These are healthy!


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It’s not just some lame attempt to trick you into making and gobbling these beauties, it’s a fact!

These cupcakes have NO SUGAR and have LESS FAT!!!!!

But, ermm, how can peanut butter fudge frosting possibly be healthy, made with no sugar and have LESS FAT?

Surely this is a scam!!!!


It isn’t!

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Allow me to explain! ;)

The fat content in the cupcakes have been divided into two parts; one part is butter and second part is freshly made applesauce.

Now, the applesauce called for in the recipe for these apple and peanut butter cupcakes makes more than what will be required to make the cupcakes, so we scoop up the center of the baked cupcakes and stuff it with the rest of the filling!

And finally, the peanut butter fudge frosting that is intensely fudgy and made without any sugar swirled atop these applesauce filled cupcakes!

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We’re talking a mega cupcake concert with the apples and the peanut butter being the rock stars of the day!

Make this for an apple – peanut butter enthusiast and you will forever be inscribed in their good books!

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Apple and Peanut Butter Cupcakes {Low Fat and No Sugar}

Yield: 6 cupcakes


    For the Applesauce:
  1. 2 large apples
  2. 1/3 cup water
  3. 1 tbsp honey
  4. 1/4th teaspoon cinnamon powder
  5. For cupcakes
  6. 60 grams all purpose flour
  7. 40 grams whole wheat flour
  8. 1 tsp baking powder
  9. 50 grams butter
  10. 50 grams applesauce
  11. 80 grams honey
  12. 2 eggs
  13. 1 Tablespoon milk
  14. For Peanut Butter Fudge Frosting:
  15. 250 grams honey
  16. 145 grams Smooth Peanut Butter
  17. 55 grams milk
  18. 1 tbsp butter


  1. For the applesauce, peel the apples and dice them.
  2. Add them to the saucepan along with the water, honey and cinnamon powder. Bring to a boil and then let it simmer on low heat for about 10-15 minutes until the apples have softened.
  3. Take them off the heat and smash the apples with the back of your spoon.
  4. Let it cool.
  5. Preheat oven to 170 degrees Celsius.
  6. In a metal bowl, sift together the all purpose flour, whole wheat flour and baking powder and set aside.
  7. Cream butter, applesauce and honey on a medium speed using hand blender or stand mixer for about 3-4 minutes until the butter turns lighter in colour and fluffier.
  8. Add the eggs, one at a time beating well between each addition.
  9. Add the milk and beat together until combined.
  10. Add the sifted flour mix and fold it into the batter well.
  11. Spoon the batter into cupcake moulds up to 2/3rd full.
  12. Bake for 20 – 22 minutes at 170 degrees Celsius or until a skewer inserted in the center of the oven comes out clean.
  13. Let them cool.
  14. For the peanut butter fudge frosting, in a heavy bottomed saucepan, add all the peanut butter fudge frosting ingredients except the butter and combine on medium heat. Stir till everything comes together and then take the spoon out and do not stir it once the mix starts to boil.
  15. Attach a candy thermometer to the saucepan and let it cook until the candy thermometer reads a temperature of 105 degrees Celsius.
  16. When it reaches that temperature take it off the heat immediately and add the butter.
  18. Keep your thermometer attached and let the temperature fall to 43 degrees Celsius.
  19. This will take about 20-25 minutes.
  20. Once it comes down to said temperature, beat the peanut butter mix with a hand blender or in a stand mixer until it loses its shiny coat and becomes matte. It should take about 5-7 minutes.
  21. Transfer to a piping bag and pop it in the refrigerator for about 10 minutes until it firms up slightly.
  22. Meanwhile, scoop out the center of the cupcakes and fill them with the leftover applesauce and cover it back with the scooped out piece.
  23. Once the fudge feels slightly firm, pipe swirls on the cupcake and return to refrigerator for a further hour to firm up well.
  24. Sprinkle crushed , roasted peanuts (optional) and serve.
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Roasted tomato soup 02 the cupcake confession

Roasted Tomato Soup

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When I was growing up, we rarely visited restaurants to grab lunch or dinner. Everything would be made from scratch at home and so, on those rare occasions when my mum would take me to the restaurant to have dinner, I would get all excited and happy because the idea of eating at a place that was not my home seemed quite fancy.

I would be enthralled looking at all the crazy options I had printed before me but no matter how crazy the food combinations were, one option always stayed close to my heart and in those infrequent trips that we made to the restaurant, roasted tomato soup was a true dinner companion.


Then came in the instant soup packets and needless to say, the first thing I would pick up was tomato soup and that was my guilty pleasure for years together until a few months ago I actually went through the “painstaking” task of reading through the ingredients list on these so called “HEALTHY” soup packs! Sure these were free from the deadly MSG, but instead, they were loaded with sugar and some nasty chemical compositions like raising agents, flavor enhancers and acidifying agents among a pool of other ingredients, which quite frankly, is not needed by my body.

When I know that I can make fresh soup without any of those foul chemicals, which we can barely pronounce let alone know their functions, it would be a shame if I didn’t.

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So, I took the plunge and made my own roasted tomato soup and the results are for each one of you to see.

It took me one hour to make this; of which only 30 minutes involved any real physical effort; the other 30 goes in roasting the tomatoes and red pepper which is a job well done by your oven.

All you have to do is sweat off some onions and garlic in butter (use coconut oil or any other oil to go vegan), add the flesh of the tomatoes and your favorite herbs and cook them off till reduced, add about 4 cups of water, which can be ingeniously replaced with some homemade stock. Once it all comes to a boil, add your roasted veggies and some freshly prepared cashew and almond cream, with the nuts soaking in milk overnight.

Use an immersion blender to blitz it all up and serve with some freshly toasted bread!

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Your roasted tomato soup is ready to be slurped!

How easy is that?

And do you know what the best part is?

You know exactly the stuff that has gone into making it and none of them even remotely resembles raising agents or flavor enhancers that are identified by numbers!!!!


Real food is the real deal!

So while winter is slowly catching up with you, this roasted tomato soup is what you should be making for a warm, cozy, comforting dinner for yourself and/or your family.

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Roasted Tomato Soup

Yield: Makes enough for 6 people

Roasted Tomato Soup


  1. 5 Tablespoons milk (use coconut or other nut milk for vegan options)
  2. 2 tablespoons whole cashews
  3. 2 Tablespoons whole almonds
  4. 7 large tomatoes, quartered and flesh removed.
  5. 1 large red bell pepper, seeds removed and discarded.
  6. 2 Tablespoons butter (or any cooking oil for vegan options)
  7. 1 large onion, chopped
  8. 6 cloves of garlic, roughly chopped
  9. 2 Tablespoons pure honey
  10. 2 teaspoons dried basil (SEE NOTE)
  11. The scooped out flesh of the tomatoes
  12. 4 cups water / homemade stock
  13. 2 teaspoons salt and pepper, or as per taste


  1. Soak the nuts in milk (or nut milk for vegan option) overnight and grind them to a paste the next day. Take 1/3rd cup for the soup and reserve the rest for making soups later.
  2. Preheat the oven to 200 degrees Celsius.
  3. In a baking tray, place the quartered tomatoes with the flesh removed and the de-seeded red bell peppers. Do not throw away the flesh of the tomatoes, reserve it for later use.
  4. Rub these slices with oil and dried basil.
  5. Roast them in the oven for about 25-30 minutes or until the skin has charred.
  6. While the veggies roast, add butter (oil for vegan option) in a heavy bottomed saucepan.
  7. Add the chopped onions and sweat them till they turn a blushing pink colour.
  8. Add the roughly chopped garlic.
  9. Add the reserved flesh of the tomatoes from Step 1 and cook until the tomatoes release the water and become thick, about 5 minutes on medium heat.
  10. Add the honey and the dried basil and cook some more.
  11. Add 4 cups of water or homemade stock and bring to a boil.
  12. Once the veggies have roasted, add them to the saucepan and cook.
  13. Add 1/3rd cup of the total nut cream to the soup and take it off the heat.
  14. Once slightly cooled, use an immersion blender to puree the roasted veg.
  15. Add salt and pepper and taste to check seasoning. Add more if required.
  16. Return to heat and once it boils, take it off the heat.
  17. Use the leftover nut cream to add to the soup before serving.


If you use fresh basil, do not add it when roasting the veggies as it will burn. Instead, add it to the saucepan when cooking along with the flesh of the tomatoes as it will impart the herb-y flavour when the soup is pureed using the immersion blender. Use 4-5 medium sized basil leaves for this purpose.

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Melon Smoothie

A melon smoothie is hands down your answer to the sugar coma we went into when we indulged in these grapefruit curd and caramelized pineapple cupcakes.

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What makes it special is the fact that you barely need to invest 5 minutes in making it and is 100 % sugar free!

With this melon smoothie, we make the natural sugars from the melons sing.

I’ve used a cantaloupe simply because I absolutely adore the way it smells and tastes. It has an incredibly musky aroma with a pool of saffron like sweet liquid nectar huddled at the core of the fruit. The flesh itself is so incredibly  firm yet soft enough to be scooped or chopped without any hassles.

A cantaloupe is a fruit of my dreams.

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And after a day filled with hazardous sugar laden celebration, it is important to bring the body back in balance and what better way to do that than to indulge in some guilt free smoothies that not only look and smell inviting but taste absolutely musky and sweet without the addition of even a grain of sugar.

This melon smoothie makes use of just two simple ingredients which can be found at any fruit vendor and are mostly available all year round – cantaloupe and bananas!

And that is it, people!

These two ingredients are all it takes to make a smoothie that your body will thank you for with amazing glowing skin and hair and a lovely active life. What more can you ask for?

All you need to do is blitz together these two ingredients until smooth and then pour it in tall glasses and savour every sip of this musky goodness. I used an immersion blender for this as it makes the work really quick and is also easy to clean.

The melon smoothie that I made is more on the liquid-y side in terms of the consistency. That is because I used both fruits at room temperature and then chilled the smoothie in the refrigerator for about 30 minutes before I had it. If you want a thicker, luscious smoothie, all you have to do is freeze the bananas in a zip-lock bag for about 4-5 hours or even overnight. That way you can start your day on a healthier note and the smoothie will be thick and creamy.

That’s it!

Two magic ingredients, one magical smoothie!

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I hope you lovely people make this and take small baby steps towards a healthy life and cut down your sugar intake as much as you can!

Enjoy, Lovelies! :*

Melon Smoothie


  1. ½ cantaloupe, skin removed and cut into small chunks along with the nectar (if any)
  2. 2 bananas (SEE NOTE)


  1. In a tall glass (or the one that came with your immersion blender) add the cantaloupe and bananas and blitz until smooth.
  2. Pour in tall glasses.
  3. Serve.


For a thinner, juice-like smoothie, use bananas at room temperature and chill the smoothie before consumption. For a thicker, creamier smoothie, freeze bananas overnight in a zip-lock bag and then use to make smoothie.

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Grapefruit Curd and Caramelized Pineapple Cupcakes

Before I begin with this post, I want to thank EACH AND EVERY one of you who voted for my blog and basically everyone who takes the time to go through my blog and support me each day with your love and kind words and I am super happy to say that The Cupcake Confession was a runner up at the IFBA awards 2014 hosted by the Food Bloggers’ Association of India at JW Marriott Mumbai.

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These cupcakes are dramatic and larger than life and the perfect treat when you want to forget about all your weight and health woes and simply celebrate life or something or someone special.

Where do I even begin with these cupcakes!!!!!

They are bold, fruity and a lovely contrast to all the warm, spiced goodies that we are feeding our face this fall. I am all up for some pumpkin baking (Why am I always late with the pumpkin season) but I just knew that this had to be done!

After all, you cannot ignore that tropical aroma of the pineapples as you walk by a fruit vendor selling mounds of pineapples. YOU.JUST.CAN’T!

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Besides, I had grapefruit curd left after making these super delish grapefruit meringue éclairs! :D

So yes, basically, this is a citrus fest that gets a tad rounded from the creaminess of the coconut milk in the cupcakes. The flavour of the coconut in these cupcakes is not prominent but its presence balances the acidity from these two fruits exceptionally.

Once the cupcakes are baked and cooled, their insides are scooped out with a knife to accommodate the tangy grapefruit curd and you know you can have these cupcakes just as they are but this is not an ordinary event.

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We are celebrating, so this calls for mounds of frosting swirled all over the cupcake!

Sugar coma. SUGAR COMA!!!!!!!!!!

Who cares, we’re celebrating, yo! ;)

We all know how we fell in love with swiss meringue buttercream frosting when I made this intense chocolate and caramel cake to celebrate my 21st Birthday! Do you see a pattern developing?

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Maybe it’s the SMB frosting that makes everything better when there is a cause for celebration.

Caramelizing the pineapples until softened and coated in luscious buttery caramel is the key to getting the bitter-tart-sweet flavour from the pineapples and because we want to flavour our SMB with these caramelized pineapples, we puree them using the chopper attachment of our stick blender and pour in the contents into the SMB towards the end, say, the last 60 seconds of the frosting making process.

Cut out some wedges off of a slice of pineapple and once you’ve frosted extra large swirls on your grapefruit curd filled cupcakes, you can add the final faux cherry *wink wink* on your cake and then faceplant into it!

These grapefruit curd and caramelized pineapple cupcakes are just what you need for any celebration.

You can prepare the curd a day ahead and can even prep the caramelized pineapple puree and freeze it the day before. Just make sure to thaw the contents and bring them to room temp before you go ahead with the frosting making process.

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Enjoy, Lovelies!

Grapefruit Curd and Caramelized Pineapple Cupcakes

Yield: 6-7 cupcakes


  1. 100 grams salted butter
  2. 100 grams caster sugar
  3. 2 eggs
  4. 1 tbsp pure vanilla extract (SEE NOTE)
  5. 2 tbsp coconut milk
  6. 125 grams all purpose flour
  7. 1 tsp baking powder
  8. For the grapefruit curd:
  9. 100 mls freshly squeezed grapefruit juice
  10. 4 eggs + 1 egg yolk
  11. 80 grams caster sugar
  12. 50 grams butter
  13. For the frosting:
  14. 225 grams fresh pineapples
  15. 100 grams caster sugar
  16. 25 grams butter
  17. 60 grams egg white (about 2 medium sized eggs)
  18. 120 grams caster sugar
  19. 180 grams butter


  1. Preheat oven to 170 degrees Celsius.
  2. In a bowl, cream together butter and sugar with either a hand mixer or a stand mixer until light, pale and fluffy.
  3. Add the eggs one at a time and beat well between each addition.
  4. Add the vanilla extract and coconut milk and mix well.
  5. Measure out the flour and baking powder and then sift it over the batter and fold it in.
  6. Using two spoons or an ice cream scoop, fill the cupcake liners about 2/3rds of the way and pop it into the oven at 170 degrees Celsius for about 22 minutes or until they are firm yet springy to the touch.
  7. A skewer inserted in the center of the cupcakes must emerge clean.
  8. Whilst the cupcakes are baking, make the grapefruit curd. (You can even make the curd the night before so it has an entire 8-10 hours to chill in the refrigerator.)
  9. For the curd, mix together the first four ingredients listed for the grapefruit curd and make a double boiler arrangement.
  10. Fill a saucepan with upto 2 cups of water, bring it to a boil and then reduce it to a simmer and place the grapefruit curd ingredients in a separate bowl over the saucepan.
  11. Heat it on medium heat constantly whisking the mixture.
  12. After about 5-7 minutes, you will notice the mix starting to thicken up.
  13. Whisk for another 3-4 minutes or until it has coated the back of a wooden spoon or a rubber spatula well.
  14. Take it off the heat and add in the cold chopped butter to make it silky smooth and mix well.
  15. Cover the curd with cling film in such a way that the film touches the surface of the curd.
  16. This is to avoid the curd from forming a thin skin over its surface.
  17. Once it comes down to room temperature (10-15 minutes) put it in the refrigerator to chill. As it cools down, it will thicken further.
  18. To make the caramelized pineapples, add sugar to a saucepan and let it caramelize, about 5 minutes. Do not stir the mix at this point.
  19. Once it has achieved a slightly golden colour, add the butter and stir well into the caramel.
  20. Add diced pineapples and let it caramelize until softened, about 10 minutes on medium heat.
  21. Once it is done, take it off the heat and using a blender, puree it to a paste.
  22. Let it cool.
  23. Measure out 100 grams and keep it aside.
  24. For the frosting, use the same sauce pan filled with water. Add enough water to make it occupy at least 2 inches of the bottom of the saucepan and bring it to a boil. Once boiling, reduce the heat to a simmer.
  25. In a very clean metal bowl, add the egg white and the sugar, place the bowl over the saucepan filled with water and over medium heat and whisk until all of the sugar has dissolved.
  26. You can test this by rubbing a bit of the egg white between your thumb and index finger. It should not feel gritty. If it does, whisk some more and keep checking every 30 seconds.
  27. Take the egg white bowl off the saucepan and start whisking it with a hand mixer or stand mixer until the sides of the bowl cool down to room temperature.
  28. Then gradually add in the butter whilst mixing the frosting on a very slow speed.
  29. Once all the butter has been added, increase the speed to high and mix for about a minute.
  30. Add the measured out pineapple puree and mix again on high speed for about a minute.
  31. Cool in refrigerator for about 5-10 minutes.
  32. For the assembly, take your cooled cupcakes, cut out a hole in the middle of your cupcakes, add the grapefruit curd and cover the top with the scooped out cake.
  33. Fill the frosting in a piping bag and ice the cupcakes. Alternately, you can even use a spoon to add the frosting to the cupcake, spreading the frosting with the back of a spoon.
  34. Top with cut up pineapple pieces and serve.
  35. You can use the leftover grapefruit curd to make these out-of-the-world grapefruit meringue éclairs.


See the bottle of your vanilla extract to know how many vanilla beans one tablespoon extract contains. The extract I use says that 1 Tablespoon of the said vanilla extract contains seeds of one whole vanilla bean. So I use a tablespoon. Depending on how strong your vanilla extract is, you may be required to use less or more.

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Grapefruit Meringue Eclairs






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So, I watched Happy New Year yesterday!

I don’t know about you, but I LOVED it! I mean, there’s SHAHRUKH KHAN in it and that man has made my heart flutter for over 15 years now and somehow, he still manages to do so even after so many years!!!! God, I love him! *star – struck*

Okay, so the movie has absolutely no logic and yes, you have to keep your brains at home and just go to the cinema and have a good hearty laugh, something we all have forgotten with the stress that comes home delivered in our lives. Yes, it is a loud movie with flashy colours and even flashier song and dance sequences; but any Bollywood fan will LOVE this 3 hour spectacle, so go watch! :D

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I’ll tell you what else is a rarity; éclairs being made at home! I know the choux may feel a bit threatening at first, what with all the complicated steps it involves; but can I tell you that making choux is not just easy, it is UNBELIEVABLY easy!

Yes, I’ve had a few disasters of my own and if you’ve seen my Instagram, you’ll probably know that I had to throw away several disaster struck choux buns before finally getting it right, so people, this recipe is 1003648% full proof and while I am working up a post to just show you a step-by-step on making choux, I would like you to get a little adventurous and make these éclairs – THEY WILL WORK… I PROMISE YOU THAT!

These éclairs are special!

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Because, I have taken a classic dessert (read: lemon meringue tart) and transformed it into éclair form replacing the lemon curd with a grapefruit variant.

The grapefruit curd is eerily similar to a lemon curd, in the sense, it has the same acidic tartness that gets rounded by the sweetness of sugar but with its slightly fruity notes, the grapefruit certainly calls dibs on the lemon.

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This creamy curd that is thick and voluminous as pastry cream gets filled into halved choux éclairs and then an egg white, sweetened with sugar is beaten to stiff peaks to form the meringue that goes atop the buttery and crisp éclairs filled with creamy, heavenly goodness.

Then comes the theatrical part; torching the meringue that releases a candy like aroma that fills your kitchen with a sweet smell that you would want to bathe in. Sometimes, I wish that the cosmetics companies would come up with a torched meringue perfume – that smell is so intoxicating.

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These grapefruit meringue éclairs are such a simple yet delectable treat; it is perfect to feed a crowd and you would be surprised by how easy it is to make these. This recipe makes 7-9 éclairs depending upon how long (or short) you pipe them.

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The grapefruit curd itself makes a massive batch so you can use them later to make some more grapefruit meringue éclairs or make some scrummy cupcakes that I’ll be posting on the blog soon.

Happy Baking! :D

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Grapefruit Meringue Eclairs

Yield: Makes 7-9 eclairs


    For the Choux Pastry:
  1. 110 mls water
  2. 56 grams butter
  3. 66 grams flour
  4. 2 eggs
  5. For the Grapefruit Curd:
  6. 100 mls freshly squeezed grapefruit juice
  7. 4 eggs + 1 egg yolk
  8. 80 grams caster sugar
  9. 50 grams butter
  10. For the Meringue:
  11. 1 egg white
  12. 1 tbsp caster sugar


    For the Choux Pastry:
  1. First, preheat your oven to 220 degrees Celsius.
  2. In a heavy bottomed saucepan, add the water and butter and let it cook on medium heat until the butter melts and the water-butter mix starts to bubble slightly.
  3. Take it off the heat and quickly sift in the flour and stir with a wooden spoon vigorously. It will form a lump.
  4. Now put it back on the heat and keep stirring continuously with the wooden spoon until a little bit of the dough begins to stick to the surface of the saucepan.
  5. The main idea here is to evaporate the water from the dough so that the eggs will help bind the dough together to achieve a pipe-able consistency.
  6. After about 2 minutes of vigorously stirring the dough, take it off the heat and keep stirring it to let all the steam escape.
  7. You MUST add eggs one at a time and ONLY once the dough has cooled down considerably so as to avoid its cooking and scrambling.
  8. Keep beating in the eggs one at a time and mix well so all of it is well incorporated.
  9. Fill the choux paste in your piping bags and pie logs of choux pastry approx 3 inches to 4 inches long as per your choice.
  10. Pop it into the oven and let them bake for about 25-30 minutes.
  11. Once they have puffed and taken on a beautiful golden colour, take them out and immediately poke a hole either at the bottom or at the sides of the éclairs to let all the steam out and keep them crisp.
  12. Let them cool completely.
  13. For the Grapefruit Curd:
  14. In a bain marie or a double boiler with the bottom saucepan filled with 2 cups of water and gently simmering , add the grapefruit juice, eggs, yolk and sugar in the metal bowl kept over the simmering water saucepan and cook whisking the mixture continuously for about 5-6 minutes.
  15. The mix will thicken up considerably as it gets cooked and it will coat the back of a spoon.
  16. Once it has thickened up to that point, take it off the heat and add cold chopped butter to make the curd deliciously silky smooth and give it a velvety consistency. Cover the surface of the curd with cling film in order to avoid a skin from forming.
  17. Once it gets to room temperature, chill in the fridge. As it cools, it will thicken further.
  18. This grapefruit curd can be made a day ahead of time.
  19. For the Meringue:
  20. In a clean metal bowl, add the egg white and the sugar and whisk on varying speeds from low to medium to high for a total of 6 minutes.
  21. Assembly:
  22. Slice the éclair in half.
  23. Fill it with the grapefruit curd.
  24. Pop the other half back on.
  25. Pipe or use a spoon to spoon over meringue over the éclairs.
  26. Use a kitchen blowtorch to torch the meringue and brown it.
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Individual Apple Pies





These individual pies are the perfect sized portion for one with oozy and softened apples bathed in brown sugar and cinnamon nestled in a crumbly and buttery pie crust and topped with more crust and sprinkled generously with crunchy brown Demerara sugar, baked to golden perfection and served with a decadent caramel sauce.

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Oh all you lovely people, I have missed you so much. This space was quiet for a while and that’s because I had some really interesting things being planned for this blog right here and I can’t wait to share all the amazing things that I hope you will be excited to hear as well.

But for now, we shall focus on these golden beauties that taste of all things heavenly.

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I’m sure that if you guys are anything like me then you’d never even THINK of sharing your desserts!

Yes, I’m possessive like that!


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What makes these beauties special?

They are APPLE PIES! Period!

I think that is reason enough to make it stat! Especially since Fall has taken form in full swing and the weather has mellowed down from the scorching heat to a milder version. Trust me, you don’t want to step out of your home in Mumbai’s October heat.

Continue reading

Pistachio Butter Pancakes with Honey Cardamom syrup

These pistachio butter pancakes with honey cardamom syrup are light, airy and fluffy and are completely sugar-free; sweetened with dates and banana.

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Who loves pancakes????



Me too!!!!!

Seriously, who can say no these fluffy, flavourful, syrup doused pieces on air stacked one upon another?

Pistachio butter pancakes with honey cardamom syrup close up eye view the cupcake confession

Okay, will it help if I tell you that these pancakes are absolutely sugar-free?

Continue reading

Thai Green Curry Pasta Bake

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Something that we all crave but can’t stand the monotony of it!

I hope I am not alone when I say that I need fresh changes and rotation in the lunch menu a lot more often!

I mean, Spaghetti is good. Roasted chicken? Even better!

But every SINGLE DAY? Not so much! :D

So, I’m always on the lookout for new alternatives for lunch that will jazz up the afternoon hour but will still tick all the health boxes and this pasta bake does just that!

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Peanut Butter and Chocolate Smoothie { 3 ingredients; Vegan}

This peanut butter and chocolate smoothie is the perfect start to your day or whenever you feel your battery run down. Made with just 3 ingredients, it is also vegan.

peanut butter chocolate smoothie three in one frame TITLE the cupcake confession

Oh dear, is it Monday already?

Sometimes, I really do wish that Sundays were 48 hours long, you know! It’s funny how the day arrives and disappears so quickly and all we’ve been left is craving for a few more hours the next *Monday* morning!

It’s like serving an incredibly delish tomato sauce laden pizza sprinkled with a several handfuls of extra mozzarella on a crisp wafer thin base in a really tiny portion and all you get is a nibble-sized bite!

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Chocolate Chip Cookies


These chocolate chip cookies are simple, classic and are crisp on the outside and incredibly chewy on the inside.


My 21st Birthday giveaway is still open and everyone over the world can apply for this amazing prize pack. So if you haven’t entered already head over to the bottom of THIS post.

stacked chocolate chip cookies main heading the cupcake confession

Last week was one of the craziest ones EVER!

I celebrated my 21st birthday, had my graduation day and my college finally decided to begin with the lectures and it’s barely been a week and I already end up spending my evenings after the lectures at Marine Drive! That place, you guys, makes me feel so peaceful and calm; I could literally sit there all by myself for hours together without even realizing how long I may have sat there!

stacked chocolate chip cookies the cupcake confession

In other news, I have been suffering from a terrible cold since Sunday and that makes 2 hour travels to and from Bombay all the more difficult but I wouldn’t miss it for anything! I’ve attended barely 3 lectures so far and I am already hooked! The professors are simplyyyyyyy incredible and it honestly seems like people are engrossed in conversations instead of a teacher-student relationship! It’s pretty much very interactive and I’m glad I chose this course!

stacked chocolate chip cookies eye view the cupcake confession

But, {yes, there is always a but} I do end up feeling quite groggy when it is 5 in the evening and I know I need to make a move to catch the train on time and reach on time and so coffee on its own can hardly keep me awake! I need something and if I have to be precise, I need something sugary! *wink wink*

Enter: Chocolate chip cookies!

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