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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.

grapefruit meringue eclairs grapefruit curd the cupcake confession

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.

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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?

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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.

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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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Intense chocolate and Caramel cake + My 21st Birthday Giveaway

This cake is an explosion of flavors with an intensely chocolaty pudding cake sandwiched with the most decadent dark chocolate fudge frosting, covered in salted caramel Swiss meringue buttercream and adorned with crushed jewels of almond praline.



I’m celebrating my 21st Birthday with a giveaway for all you lovely people. It’s open to everyone all over the world. Scroll to the bottom of the post for more details on what you can win and how to enter. :*

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I turn 21 today!!!!!!


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I don’t particularly feel 21 for many reasons, some of them being:

  1. I’m really short for someone who claims she is 21 years old! Yes 5”1 is not really ‘tall’.
  2. I have a maturity level that would give any 6 year old a run for their money! {My motto: why grow up?}
  3. I want to remain blissfully ignorant and still pretend that I’m in my teens.
  4. I’m still studying! Surely, students can’t be that grown up, or can they?

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Anyways!!!!! I’d like to think that the only benefit of turning 21 is that I can legally have my vodka without having to worry about a fake ID, not that I ever did that! Pssst! ;)

Moving on to this cake!

Ummm… I know this might sound weird, but I baked my own cake!!!!!!!!! For my own birthday!

My mom was pretty much sure that I had lost my marbles! I mean, who bakes their own cake for their own birthday!?

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Umm, I know I do!

I know my local bakery is only going to give me a dark chocolate cake, a milk chocolate cake and a whipped cream cake with pineapples on it! I’ve eaten that for 20 years of my life already!

So what’s the harm in creating your own cake based on what you love! You know how much I love my Swiss meringue buttercream since these cupcakes were made!

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Let me break down the elements in this cake for you. There are 4 different elements in this cake:

  1. 3 chocolate pudding cake layers.
  2. Dark chocolate fudge frosting.
  3. Salted caramel Swiss meringue buttercream.
  4. Almond praline.

I know this sounds really complicated but it is super simple and if you actually start making the elements the night before, your cake will be shiny and ready the next morning in no time!

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First you bake the layers of the cake. I made these the night before so they had ample time to cool down completely.

Whilst my cake layers were baking in the oven, I made the dark chocolate fudge sauce and the salted caramel sauce so they had enough time to cool down and thicken up over a period of 8 hours.

chocolate caramel cake caramel sauce the cupcake confession

The next day, all that was left to do was assembling the cake and make the Swiss meringue buttercream frosting and the almond praline {which quite honestly, is embarrassingly easy to make!!!!!}

chocolate caramel cake chocolate fudge sauce the cupcake confession

This cake is just SO PERFECT for any kind of celebration, especially if the person you are making this cake for is a crazy-ass lover of chocolate and caramel!

I hope you make this for your loved ones for their special days or make this for yourself to treat yourself like king//queen for a day! hehe

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Details on the giveaway after the recipe!

Intense chocolate and Caramel cake + My 21st Birthday Giveaway


    For the Chocolate Pudding cake layers:
  1. 250 grams all purpose flour
  2. 25 grams cocoa powder
  3. 2 tbsp instant chocolate pudding mix
  4. 2 tsp baking powder
  5. 250 grams caster sugar
  6. 250 grams butter (room temperature)
  7. 4 eggs
  8. 60 mls chocolate soy milk
  9. For Dark Chocolate Fudge frosting:
  10. 120 grams dark chocolate
  11. 50 grams double cream
  12. 25 grams butter (room temperature)
  13. 1 tbsp corn syrup.
  14. For the caramel sauce:
  15. 1 cup caster sugar
  16. 2 tbsp salted butter
  17. ½ cup double cream
  18. For the salted caramel swiss buttercream:
  19. 2 egg whites
  20. 110 grams caster sugar
  21. 1 tsp salt
  22. 170 grams salted butter
  23. 75 mls salted caramel sauce.
  24. For the praline:
  25. 100 grams almonds skin on
  26. 100 grams caster sugar


    For the chocolate pudding cake layers:
  1. Preheat the oven to 170 degrees Celsius.
  2. In a large metal bowl, cream butter and sugar using a hand blender or a stand mixer on medium speed.
  3. Add the eggs one at a time and beating thoroughly between each addition.
  4. Add the chocolate soy milk to the butter, sugar and egg mix.
  5. In a separate bowl, sift the flour, cocoa powder and baking powder and add the instant chocolate pudding mix.
  6. Grease and line three 6-inch cake pans with parchment paper and fill equal amounts of cake batter in all the three pans.
  7. Bake at 170 degrees Celsius for about 40 minutes or until a skewer poked in the centre of the cake comes out clean.
  8. Let them sit outside the oven for about 10 minutes and cool slightly.
  9. Take them out of the pans and let them cool completely on a wire rack.
  10. If you are making this the night before, then let the cakes cool down completely to room temperature before keeping them in the refrigerator.
  11. For the dark chocolate fudge frosting:
  12. Chop the dark chocolate into chunks.
  13. In a heavy bottomed sauce pan, add the cream, butter and corn syrup.
  14. Bring to a boil.
  15. Turn off the heat and pour over the chocolate, just like you would do for a ganache.
  16. Let it sit for about a minute and then mix it till it gets thick and chocolaty. This sauce will thicken considerably to reach the consistency of frosting once it has cooled down to room temperature or overnight.
  17. If making this the night before, let it cool down completely to room temp before popping in the fridge and you can simply reheat it in the microwave for about 30 seconds to loosen it up slightly, wait till it reaches room temperature (about 10 minutes) and you can use it for your cake fillings.
  18. For the Salted Caramel sauce:
  19. In a heavy bottomed saucepan, add the sugar and use a wooden spoon to stir till all the sugar crystals have dissolved.
  20. Once the sugar crystals have dissolved, put your wooden spoon away and let it bubble on its own. Do not stir at this stage as the sugar will crystallize giving you a lumpy caramel sauce instead of a satiny smooth one.
  21. Once the sugar has reached a deep amber colour, turn off the heat and take it off the stove.
  22. Add the butter and whisk it quickly. It will start bubbling up.
  23. Once the butte has dissolved, add the cream and whisk more until it gets well incorporated. Pour it into a glass jar and let it get to room temperature before putting it in the refrigerator.
  24. For the Salted Caramel Swiss Meringue Buttercream frosting:
  25. In a heavy bottomed saucepan, fill water up to about an inch; let it come to a gentle simmer and use a large metal bowl atop the saucepan in a way that the water does not touch the bowl. Add your egg whites and caster sugar and whisk until all the sugar has dissolved and the mix does not feel gritty to the touch.
  26. Take it off the saucepan and using a hand blender or a stand mixer mix on medium high speed for about 7-9 minutes or until the sides of the bowl have cooled down AND the egg whites have achieved stiff peaks.
  27. Once that is done, gradually add your butter and mix well between each addition on a low speed.
  28. Once all your butter has been added, beat on medium speed for about 3-4 minutes.
  29. Add your caramel sauce in 2 additions, beating on low speed between each addition.
  30. Once everything has been incorporated, beat on medium high speed for about 3 minutes. The frosting is ready.
  31. Refrigerate until it is needed.
  32. For the praline:
  33. Line a baking tray with parchment paper.
  34. Lightly crush the almonds using the pestle of the mortar and pestle.
  35. Prepare the caramel just like mentioned above until it reaches a golden, amber colour. (Do not add butter and cream)
  36. Once it has reached the desired colour, pour it over the crushed almonds and let it sit for about 10 minutes or until it hardens.
  37. Use the pestle again to crush into chunky bits.
  38. For assembly:
  39. Level the cakes with a cake leveller or a sharp serrated knife.
  40. Use a cake board for your base.
  41. Add a spoon of frosting and using your small palette knife spread it across to make a glue to make your cake stay in place.
  42. Place the first layer.
  43. Add the dark chocolate fudge frosting.
  44. Place the second layer.
  45. Add the dark chocolate fudge frosting.
  46. Place the final layer upside down so that the bottom of the cake forms the top of the whole cake.
  47. For the crumb coat, lightly spread the swiss meringue buttercream all over the cake and place in the refrigerator for approx 1 hour so that the icing sets.
  48. Finally, add a generous scoop of the buttercream frosting on the cake and smoothen it out using a palette knife and scraper.
  49. Add the praline along the sides or as you desire and refrigerate until ready to serve.
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Now, for the giveaway:

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I’ve turned 21 and I am SOOOO excited; I want to celebrate it with you by sending a lovely prize pack of some of my favorite goodies your way. Here’s what I’ve included in the package:

  1. 2 packs of Cornitos Nacho Crisps in Tikka Masala flavour: Oh la la I’m not a crisps fan but this one had me swooning! I can finish large bags of these crisps in a couple of minutes! THAT.GOOD!
  2. Cadbury Celebrations Pack: This includes
  • 2 x Cadbury 5 star
  • Cadbury Perk
  • Cadbury shots {Friends’ pack}

3.Haldiram’s All in one:

This is one of the best evening time snacks I can rely on. It’s an explosion of flavours and textures. You’ll find peanuts, crisp vermicelli, cashews, some lovely gram flour bites that are sweet and spicy and just plain delicious. Grab a spoon and I bet you will finish this pack in seconds!

  1. Animal Rush notebooks:

Whether you want to write down your recipes, make notes or simply own a beautiful looking book with satiny smooth pages, this is what you should be using. It’s a pack of three red coloured books with lion motifs on the cover page. It includes:

  1. One large sized notebook
  2. One medium sized notebook
  3. One notepad

5. Post-it prompts:

Flipping through every single page to find what you’re looking for is just plain annoying. Change that with these colorful prompts that will help you find exactly what you are looking for.

  1. Charlie Til {sesame} laddu:

These are my favourite and would you believe me if I said that they are 100% healthy? They’re made with jaggery and sesame seeds and snacking on them can be absolutely guilt free!

  1. Charlie Rajgira Chikki:

Popularly known as Amaranth, this is the best chikki or brittle that you will have ever eaten! Again, these are extremely healthy!

  1. Charlie Peanut Chikki:

These are made with jaggery too and taste like a piece of peanut heaven, not to mention, these are healthy as well.

One lucky winner will own these lovely goodies and that can be YOU!

Note: This giveaway is open TO EVERYONE ALL OVER THE PLANET! So, if you are reading this right now, you can enter right away!

All you have to do is tell me one of your favourite birthday memories and like my Facebook page to enter. You can enter every day to increase your chances of winning.
a Rafflecopter giveaway

The giveaway is open now and will end on the 7th of September 2014 at 12:00 AM based on Mumbai time!

So, enter away!

Kindly Note:

None of the companies mentioned above have sponsored this giveaway. I have purchased these products myself and will be shipping it to the winner’s address at my own expense. These are simply the products that I absolutely love using and are my favorites.

All the best … byeeee, I’m off to celebrate my birthday with the fam and friends! Love each and every one of you!!!!! XXXX

Sticky Plum Chicken Sliders

These sticky plum chicken sliders are sandwiched between a sliced pretzel bun and loaded with creamy, sticky, delicious goodness that is bursting with flavors and textures.

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Remember these pretzel buns I made a few days ago?

Yes, I had actually made them with an ulterior motive in mind.

I wanted to eat homemade burgers!

What? Crazy girl, go to your nearest burger joint, I hear you say.

But trust me, when you make these beauties at home, I double dare you, one bite is all it takes for you to lose yourself in this black hole of flavours, textures and aromas!

It is hypnotising, it is like going into a trance. One bite, people; just one bite and you will suddenly find that you end up tuning out all the chaos from the outside world.

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Pretzel Buns

These pretzel buns are deliciously fluffy and soft and can be the perfect body for any sandwich, burger or sliders.

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So, the upcoming week is going to be full of activities and there is just so much happening, it is taking me forever to wrap my head around it!

For starters, I turn 21 in about 4 days!!!!!!!!!!!!!!!!

I know I should be excited and planning a great day // night out with my girl pals or family but I just can’t seem to get myself pumped up about it. I have nothing planned out and I haven’t even picked out my dress for the day.

What I do know is that I want to celebrate the day with you too; I mean, this past year has been so AMAZING and 90% of the credit goes out to you lovely people in this virtual space where I spend so much of my time ogling at the mind-blowing recipes and photos by my blogger friends here and I don’t say this enough but I just LOVE you beautiful people out there who read through my posts and support me so much with your kind words and comments! :) :* xxxxxxx :)

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I was also thinking of hosting my first ever giveaway for my birthday this Monday, so do let me know your thoughts on that as well. Would you be interested in something like that ‘cause I’m dying to send some tangible love your way! ;) :*

Now, let’s direct all our energies to this gorgeous looking and incredible tasting pretzel buns.

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Raspberry Custard Cupcakes with Chocolate Swiss Buttercream Frosting


These raspberry custard cupcakes with chocolate swiss buttercream frosting is decadent, fruit and chocolaty and perfect when the sugar craving kicks in. raspberry custard cupcakes with chocolate swiss buttercream frosting swirl three cupcakes the cupcake confession

Hello lovely people :*

I know it looks like I have abandoned my blog but that is so not true! I also know that it is so wrong to give excuses and reasons but Ramadan had kept me on my toes. There was always something or the other that needed to be done, lots of running around and too much chaos! And if you have been a regular reader here, you’ll know how much I love my peace and quiet! I function better in silence! :D

Ramadan is over and so is Eid and in those few days between my today’s post and Eid, I had LOTS going on! For starters, I bought a new lens!!!!!!!!!!!!!!!!!!!!

I spent months saving all my money and finally got to purchase that one thing that I have been eyeing for as long as I can remember.

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I gifted myself a Canon EF 100mm f/2.8 USM and I am soooooo stunned at the results! It makes me wonder how I used to use my previous lens to begin with. The images are so much sharper and the whole thing just makes my heart sing! I know my photos don’t look as good as I’d hoped they would but I’ve only just started using it and learning how to go about it!!! But whatever, I GOT A NEW LENS!!! Whoever said diamonds are a girl’s BFF certainly never bought themselves a shiny new camera lens! :D

Anyways, moving on…. ;)

I made raspberry custard cupcakes with a chocolate swiss buttercream frosting.

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You guys, I made this frosting for the first time ever and I am telling you that this is the only frosting that I will ever make from this point on!

You have to make this frosting at home to understand what I am trying to say. It’s so incredibly fluffy without being greasy. It is surprisingly light and the shape that it holds; I was shocked!

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Everyone knows that Mumbai is one of the most humid places on the planet! I dare you to not sweat even when it is winter time! {Gross, I know, but I had to use sweat as an example! }

I had taken these cupcakes out of the fridge for at least an hour while I was taking my own sweet time trying to get used to the new lens {eeeeeeeeeepppp} and clicking photos and the frosting did not melt AT ALL! It kept its shape throughout! How cool is that! <3.

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Most of the credit goes to the fact that it is made from meringue so a stiff meringue will obviously hold well. I’ve explained the process in the recipe section, so you can scroll down OR you could continue reading to know what the cupcake is made of.

Errrm, I know the title says raspeberry custard, but don’t be fooled! I did not ACTUALLY make any custard! I used custard powder in Raspberry flavour!


It just makes the cupcakes so soft, fluffy and pudding like, it is raspberry magic {at least that’s the only way I can ever taste a raspberry}

I could have stopped there, but where’s the fun in that!!!! :D

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I scooped out the centre of the cupcakes with a sharp knife and filled it with some warmed raspberry jam and then sneakily put the cut tops back! *evil smile*

Okay, I think my work here is done! I came here with the intention of making you salivate and hopefully I’ve done that. So I’m going to stop blabbering and let you read the recipe! :D

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Enjoy !

Samina xx

Raspberry Custard Cupcakes with Chocolate Swiss Buttercream Frosting

Yield: Makes 12 medium sized cupcakes


    For the Cupcakes
  1. 125 grams all purpose flour
  2. 1 tsp baking powder
  3. 100 grams salted butter {room temperature}
  4. 100 grams caster sugar
  5. 2 eggs
  6. 1 tsp Vanilla extracts
  7. 2 tbsp Instant Raspberry Custard Powder {I used Blue Bird}
  8. 2 tbsp whole milk
  9. For the Frosting:
  10. 1 egg white {room temperature}
  11. 60 grams caster sugar
  12. 90 grams unsalted butter {room temperature}
  13. 1 heaped tbsp cocoa powder {I use Hershey’s natural unsweetened}
  14. For Assembly:
  15. 12 Cupcakes
  16. Chocolate Swiss Buttercream frosting
  17. 3 heaped tbsp raspberry jam or any flavoured jam of your choice slightly warmed.


    For the cupcakes:
  1. Preheat the oven to 170 degrees Celsius.
  2. Sift the all purpose flour and baking powder in a bowl.
  3. In a clean metal bowl, cream together the butter and sugar on a medium speed until pale, light and fluffy.
  4. Add the eggs one at a time beating for about 30 seconds on medium speed between each addition.
  5. Add in the vanilla extract.
  6. Add the Instant raspberry custard powder and mix well for about 2 minutes.
  7. Add the flour and baking powder mix and using your spatula or a metal spoon, fold in the flour into the cake batter, making sure that you are gentle and not knocking the air off.
  8. Pour into your cupcake cases about ½ way through and pop it into the oven and bake for about 20 minutes or until a skewer or a knife poked in the centre of the cake comes out clean.
  9. Leave them to cool, preferably overnight. If you leave it to cool overnight, first let the cakes cool down to room temperature and then pop them into the refrigerator.
  10. When the cupcakes have cooled, take a sharp knife and run along the top making a circular motion and take the top off. Make sure you do not slice too deep into the cupcake.
  11. Warm the jam in the microwave and use a small spoon to fill into the well that has been created. Use the cut off tops and put them back on the cupcake and put the cupcakes back in the refrigerator to chill.
  12. For the frosting:
  13. Use a heavy bottomed vessel and full it with about 1 inch of water and bring to a gentle simmer.
  14. In a larger clean metal bowl, add your sugar and egg white and whisk lightly keeping the bowl over the heavy bottomed vessel making sure that the water does not touch the vessel.
  15. The heat will pasteurize the egg white and you will know that the work is done when rubbing the mix between two of your fingers does not feel gritty.
  16. Take the bowl off the vessel and start whisking with a hand mixer or stand blender at very high speed for about 5 minutes.
  17. The mixture will go opaque and marshmallow-y. When stiff peaks have formed, reduce your speed to slow and add small knobs of your butter one at a time until the previous knob has completely disappeared and mixed well.
  18. Once all your butter has been added, increase the speed to high and whisk for 1 minute.
  19. Add your cocoa powder and whisk again for 3 minutes on very high speed until it all comes together.
  20. Once the frosting is made, use your favourite nozzle and fill the frosting in a piping bag and pipe swirls on the cupcakes.
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