Tag Archives: butter


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Every dessert today comes with an umpteen number of choices of flavours and forms. Somehow I love every form and flavour of cupcakes, they are definitely my weakness. Large, mini, chocolate, red velvet I love them all ! So here is my all time favourite cupcake recipe. Hope you enjoy the moist buttery cup of heaven covered with a thick and decadent chocolate fudge icing.


SERVES – 15-20 People

Ingredients-: Butter Cupcakes
* 1½ cups of Butter
* 2½ cups of Castor Sugar
* 5 eggs
* 1 Teaspoon Vanilla Extract
* ¾ Teaspoon No colour Almond Extract
* 3 cups of flour
* ¾ Teaspoon of Baking Powder
* ¼ Teaspoon Salt
* 1 cup of Milk

Ingredients-: Chocolate Fudge Icing
* 2/3 Cups of Butter
* 1 1/3 Cups of Cocoa Powder
* 6 Cups of Icing Sugar
* 2/3 Cup of Milk
* 2 Teaspoons of Vanilla Extract

Method: Butter Cupcakes
– Prepare before hand and pre heat your oven at 180°C.

– In a large bowl cream (mix) 1½ cups of Butter and 2½ cups of Castor Sugar until the mixture is light and fluffy.

– To this mixture add the eggs

* TIP * Add the eggs one at a time and ensure that you keep mixing it well to prevent the cupcake from being undercooked.

– Add 1 Teaspoon Vanilla Extract and ¾ Teaspoon of Almond Extract

– Now in another bowl add 3 cups of flour, ¾ Teaspoon of Baking Powder and ¼ Teaspoon Salt.

* TIP * Make sure to pass the dry ingredients through a sieve to prevent lumps.

– Now add the dry ingredients mixture and the cup of milk simultaneously.

– Once nice ad fluffy pour the mix into your moulds

– Bake them for 20-25 minutes

* TIP * Test if the cupcakes are ready by poking them with a skewer or toothpick, Make sure the skewer comes out clean. That means it’s cooked.

– Once baked remove it and allow it to cool for 10-15 minutes.

Method: Chocolate Fudge Icing

– In a pan add 2/3 Cups of Butter over a medium heat and let it melt.

– Once melted add 1 1/3 Cups of Cocoa Powder and let it start boiling but make sure to always stir it to get a smooth consistency.

– In a big bowl pour the mixture in and allow it to cool until it reaches room temperature.

– Once cool add 6 Cups of Icing Sugar and 2/3 Cup of Milk and keep mixing it well

– Finally add 2 Teaspoons of Vanilla Extract and mix it again voila your icing is ready.

– Now comes the time to decorate !!!

– Cover your buttery cupcakes with fudgey icing.Yum!! and for a garnish add some sprinkles or roasted nuts.

Hope you enjoy this recipe and post !

Thank you 🙂



Through this blog, I have got the opportunity to connect with people akin to me, who have a flair for cooking and revere desserts. I feel fortunate that they have taken time out, to share their recipes, stories and thoughts through my blog.

My first Guest writer is my dear friend Avisha Shah, an undergraduate student at the City University, London. A true dessert enthusiast, in her spare time she loves experimenting with new ingredients and techniques in order to create mouth-watering desserts. I hope you enjoy her recipe, which is easy to make and requires a minimal effort.

­Ovens, ovens, ovens! That is all that we think of when we decide to make a cake. But, today I am going to share a recipe of a fridge cake that I found but changed it to my liking. It’s still as delicious and fantastic as an oven-baked cake. Yes bakers, we do not only need an oven to bake! Baking for me is trying out new techniques and experiment with everything and anything, as long as the result tastes good – to me and everyone I share my food with.

This recipe entails 4 simple ingredients that we probably all keep in our houses and although it is easy – it is still fun to make especially if you want to try out your skills at cooking/baking and love to experiment. 


SERVES-  6-8 People

* 1 teaspoon of Butter
* 1½  Cups of Kellogg’s Rice krispies/Cereal
* 3 Slabs of Caramel chocolate
* 2 Slabs of Milk chocolate


1. Cut the caramel chocolate (Dairy milk/ Galaxy) to small pieces and melt it either in a pan over a medium heat or a microwave. Once its smooth add the butter. Make sure the mixture is smooth and runny.

2.Once its melted, take it off the stove and add the rice krispes. Make sure they’re completely covered with chocolate. If necessary melt more chocolate and add.

3.To set the mixture, place it in a box (if you want a cake) or a baking tray.

4.Place in the fridge for 30-40 minutes and then remove it.

5.Melt the milk chocolate (Dairy Milk/Galaxy) in the same way as the caramel chocolate, till its smooth and pour it over the cake, thus making a thick layer and make sure it’s leveled.

6.Place it back into the fridge for another 30 minutes till it’s properly set.

My Tip-You can cut the cake in any shape you want, if you want square pieces or if you want to keep it as a whole cake. Decorations are not necessary, but you can sprinkle it with sprinkles if you want to make it look colourful! 


Hope you enjoy making this. And you can mess around with the ingredients as well and experiment! Enjoy! 🙂

Avisha Shah