Eggless Lemon Cupcakes with Lemon Icing

These moist egg less Lemon cupcakes are so light and delicious, the lemon  icing makes them taste even better!

Lemon Cupcakes with Lemon Icing

Spring is here and so is my obsession with lemon cakes! My most popular recipe on the blog is my eggless lemon drizzle cake and I believe its because it has no eggs. I wanted to replicate that recipe only I jazzed it a bit with my lemon icing which is more like lemon buttercream. The result, you ask!?  Luscious lemon cupcakes with rich tangy icing.. A perfect spring weather fix!

Lemon Cupcakes with Lemon Icing

I’m always up for substituting eggs so that everyone can enjoy my food, in this recipe I have substituted eggs with buttermilk, the best substitute for eggs. Unless of course you’re adding eggs for leavening (or making cakes rise) in that case, stick to eggs! I’ve used buttermilk in a lot of my recipes and I have never ever been disappointed with the results. Buttermilk makes the cakes moist without imparting any taste and you can make it almost instantaneously. For this recipe you need half cup buttermilk which is approximately 120 ml. To make buttermilk instantly, heat 120 ml of milk and add in the juice of one lemon to it, continue heating until the milk curdles. After the milk has curdled, sieve out the fat and the remaining liquid is your buttermilk which you can use as a substitute for eggs in all cakes and cupcakes.

Lemon Cupcakes with Lemon Icing

These cupcakes are really easy and are ready in 25 minutes. Once they’re cool you can spread the icing all over them, I decorated mine with a few silver balls, you can also decorate them with colorful sprinkles or eat them straightaway! The icing I made is completely impromptu and is a result of hit and trial in the kitchen. I knew I needed butter and icing sugar so I added them until I found the perfect balance of sugar and butter, to flavor the icing I added a little lemon juice and lemon zest. This icing is really really rich and if you’re on a diet, you might wanna eat the cupcakes without it. It is a guilty pleasure..don’t say I didn’t warn you 😉

RECIPE: Lemon Cupcakes with Lemon Frosting!


For the Cupcakes

  • Butter, 70 gramsLemon Cupcakes with Lemon Icing
  • Powdered Sugar, 70 grams
  • Lemon Zest, of 1 lemon
  • Lemon Juice, 1 tablespoon
  • Vanilla Essence, 1 teaspoon
  • All Purpose Flour, 128 grams or 1 cup
  • Baking Powder, 1 teaspoon
  • Buttermilk, 120 ml or 1/2 cup (to learn how to make instant buttermilk, read post above)
  • Milk, 50 ml

For the Lemon Icing

  • Icing Sugar, 70-80 grams
  • Unsalted Butter at room temp., 100 grams
  • Lemon Juice, 2 teaspoons or as needed
  • Lemon zest, of half a lemon or as needed
  • Liquid Yellow Color, 1 drop, optional

Silver balls for decoration or sprinkles.


Preheat oven at 200 degrees Celsius.

  1. Whisk butter until light and fluffy. When the butter turns pale yellow in color add in the sugar and whisk again until the mixture is light and fluffy.
  2. Add in the vanilla essence, lemon juice, lemon zest and mix. In a separate bowl, sift flour and baking powder.
  3. Add the flour mix to the butter mix little by little, keep alternating with buttermilk. When you run out of butter milk start adding milk to the flour mix. Mix sparingly, DO NOT WHISK.
  4. You should have a smooth batter by now, toss this batter into a greased cupcake tray with 9 holes (3 inches diameter and 1 inch deep). Line the cupcake Continue reading

Churros with Orange Flavoured Chocolate Sauce

Crispy on the outside, cakey on the inside, my churros and zesty orange chocolate sauce will keep you asking for more!

Churros with Orange Flavoured Chocolate Sauce

If you’re a regular on my blog you’d know that I have baking/cooking wishlist. One of the things on my dessert wishlist was churros and can I say that I successfully ticked it off today! I made the crispiest, cakiest, chewiest churros today with an orange chocolate sauce that is out of this world delicious.

Churros with Orange Flavoured Chocolate Sauce

When I was researching for a churros recipe online I came across a lot of them. I normally go with the easiest one but when I read a few “safe” chocolate sauce recipe I knew I had to jazz it up to my liking. I’ve always loved the chocolate orange combination so I thought of adding a LOT of orange zest to my sauce and believe me that did all the magic! The cinnamon in the churros and the orange in the sauce was giving out amazing flavors! It was hard stopping myself from eating those, so I’m going to warn you now that this is a highly addictive recipe!

Churros with Orange Flavoured Chocolate Sauce

I was quite intimidated by churros like I am from most pastries but the effort this recipe requires compares to the effort required in boiling pasta. Yes, that simple. All you really need to do is make the dough which is the easiest form of dough there is, then piping it using a piping bag into hot oil. Once the churros are fried you can take them out and dip them in cinnamon sugar mix and done! You can actually make these everyday for desserts or when you have guests over without having to slave in the kitchen all day. This recipe gives maximum taste in minimum time and effort. You give nothing to this recipe but what you get in the end is life changing-ly good.

Churros with Orange Flavoured Chocolate Sauce

This chocolate sauce is really basic. Melted chocolate and milk but with a hint of jazz. I added orange zest peel to enhance the flavor, you can of course use an orange chocolate instead if you’re out of oranges. There are a lot of variations you can make here, you can even add cardamon to the chocolate which also gives an amazing flavor. Go crazy and make your own flavor, this recipe is really safe you can’t go wrong with it.

Churros with Orange Flavoured Chocolate Sauce


Makes 2 dozen churros (4-5″)

Prep Time: 10 minutes

Cooking Time: 10 minutes

For the Churros

  • Caster Sugar, 1/3 cup + 2 tablespoons, separately
  • Cinnamon Powder, 1 1/2 teaspoons
  • Vegetable Oil, 2 tablespoons for dough + extra for deep frying
  • Water, 1 cup or 240 ml
  • All Purpose Flour, 1 cup
  • Salt, 1/2 teaspoon

For the Chocolate Sauce

  • Dark Chocolate, 60 grams
  • Milk, 1/2 cup or 120 ml
  • Orange zest peel, 2 zest peels around 3″ long or similar

Churros and Orange Flavoured Chocolate Sauce

Churros with Orange Flavoured Chocolate Sauce


  1. For the sugar dusting on the churros, prepare the mix by mixing 1 1/2 teaspoons of cinnamon powder and 1/3 cup sugar. Set this aside to be used later.
  2. Take a pan and add water, 2 tablespoons sugar, salt and 2 tablespoons oil to it and whisk until it reaches a boil. This mixture has to be made on medium heat. Once it  is about to reach a boil, turn the heat off.
  3. Take the pan off the heat and add in flour all at once to it and mix thoroughly, use a  spatula if you have it or even a wooden spoon to make a dough ball.
  4. Take a heavy duty piping bag with a star nozzle or any nozzle of your liking and add in the dough to it. Make sure the piping bag is strong or else it will burst open when you try to pipe the dough out.
  5. In a medium hot oil pipe the dough out to your desired length, 4-5 inches is ideal and cut using scissors to release it in oil . Deep fry these churros 3-4 at a time on a medium flame and take out when golden onto a kitchen paper.
  6. Once the kitchen paper soaks the oil transfer the churros to the sugar and cinnamon mix dish you made in step 1 and roll it so that it is properly covered.
  7. Make the chocolate sauce right before serving the churros. To make the chocolate sauce, heat milk in a pan with orange zest peel, once the mixture reaches a boil strain the orange peel out and add in the chocolate. Turn the heat to low and let the chocolate melt, mix occasionally. Your chocolate sauce is ready to serve once the chocolate has melted and formed smooth shiny mixture. Enjoy hot with your churros.

These churros are great for desserts or to satiate untimely cravings.

The churros recipe has been adapted from this blog. Th chocolate sauce is my original recipe.

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Chocolate and Orange Marble Cake

Merry Christmas to all of you!!

All I’m thinking these days is about making things that are festive looking and of course not too time consuming ! Baking is perfect, because once the prep is done, its the oven’s job to do the rest and I can just chill! So, today I baked this gorgeous looking chocolate and orange marble cake with a whipped chocolate ganache frosting.This cake was really moist, like all my other cakes 😉 and great tasting!  Oranges and chocolate actually compliment each other really well, the tangy flavor of oranges is complemented by the bitter sweet flavor of dark chocolate. To not ‘overload’ the cake with dark chocolate, I made a really light and fluffy Ganache to frost it with. Delish!

I used a Kinnow, which is primarily grown in India and is really abundant this season. They taste like oranges, only a tad bit tangy. You can of course use a simple orange too!

chocolate orange cake


For the cake batter

250 gms Flour

1 tsp Baking Powder

150 gms Soft Brown Sugar  (Alternative: Granulated White Sugar)

125 gms Butter

2 Eggs (Alternative: 1/2 cup Pureed Banana, also add, 1/2 tsp Baking soda to the mix)

Zest of 1/2 Kinnow or Orange

2 tbsp Juice of Kinnow or Orange

125 ml milk

50 gm Melted Good Quality Dark Chocolate

3 tbsp Cocoa Powder

1 tsp Orange Food Coloring (optional)

For the Chocolate Ganache:

50 gms Good Quality Dark Chocolate*

50 gms Heavy Cream**


* P.s. You can skip using good quality chocolate in the cake but DO NOT use cheap quality chocolate in the Ganache. It won’t taste as good.

**Heavy Cream normally had about 40% fat content. You can’t find heavy creams in India easily, so you can use Amul Cream that’s Available readily. Only add 1 tbsp of butter to up the fat content so that you can whip it easily. I wouldn’t recommend using whipping cream because they tend to be lighter in texture and we’re looking for a denser icing.

ganache frosting


Chocolate orange cake

1. Whisk sugar and butter until light and fluffy. Add in the eggs and whisk.

2. Sieve flour and baking powder and add it little by little to the egg mix, alternate by milk. So, add a little flour time then add milk. Continue until everything is combined. DO NOT WHISK THIS, only mix.

3.  Divide this equally into two separate bowls.

4. & 5. In the first one add the orange zest, orange juice and food coloring.

6. In the second one, add in the melted chocolate and cocoa powder. If the batter looks too thick and dry, add a little milk. (about 25 mls)

7. Start from one corner of the tin. Add a spoonful of orange cake mix, then chocolate next to it, then orange again. Tap the tin for the base to settle.

8. Now the next layer, all you have to do is alternate the color. So put chocolate mix on top of orange mix and orange on top of chocolate. Repeat until the batter is finished. You should have three layers.

9. Take a skewer and simply run it through the cake, starting from one end till the other. You could run the skewer in circular motions, that gives a beautiful design (much better than straight lines). Make sure to not over do anything, otherwise you’ll ruin it.

Bake your cake at 160 Degrees for 35 minutes.

Frost the cake with Whipped Chocolate Ganache Frosting, recipe available here and decorate with Orange rind (peeled with a vegetable peeler, then sliced).

Cut through the centre and marvel at your gorgeous cake!

marble cake orange chocolate

Hope you like baking this cake as much as I did!

chocolate orange marble cake

chocolate orange marble cake

Happy Baking!


Radhika xx

Super Moist Orange Cake

Hello my lovely readers,

I saw Rachel Allen baking an Orange cake on her TV show and I couldn’t stop wondering how it would turn out if I made it the same way I made my lemon cake. So I stopped wondering and started doing! I used my tried and tested recipe and substituted lemons with oranges, I did put more orange juice because I thought it enhanced the flavor (Rachel Allen didn’t use orange juice :p) My recipe proved itself again and cake turned out exactly how I had envisioned it, SUPER DUPER MOIST! I loved how this orange cake was zesty but not tangy, perfectly sweet and the scent of the orange zest was to die for! If you’re looking for something to remind you summers in this chilling winter then try this and you won’t be disappointed. This cake is like a ray of sunshine on sad gloomy day!

orange cake


250 gms Flour

125 gms Light Brown Sugar

125 gms Softened Butter

1 tsp Baking Powder

1 tsp Vanilla Essence

2 Large Eggs

Zest of 1 Orange

2 tbsp Orange Juice

100 ml Milk

VEGETARIANS: Use about 1/2 cup pureed banana instead of the eggs.

You will also need a 22 cm loaf tin, butter for greasing your tin and butter paper to line your tin.

orange cake sugar n spice by radhika


We’re baking THE most awesome orange cake and for that you need to follow these steps.


Preheat oven at 180 degrees Celsius.

Step 1: In a large bowl, add the sugar to the butter.

Step 2: Whisk until both are combined and the mixture looks light and fluffy (kind of like in picture 2 above).

Step 3: In a separate bowl, sieve the flour and baking powder. In a jar, pour the milk and whisk the eggs in it. Now add both these mixtures to the butter mixture you made in step 2, little by little, until it form a batter.

Step 4: Add in the orange zest.

Step 5: Add in the vanilla essence.

Step 6: Add in orange juice.

Step 7: Transfer to a greased tin and bake for 27 minutes at 160 degrees or until the cake is golden on top and the skewer comes out clean.

P.s I say that because every oven is different, my oven sometimes takes longer than what the recipe demands, for example my Christmas special chocolate chip cookies. I say keep peaking into your oven, DO NOT OPEN THE OVEN DOOR, just peak. When you think the cake is done, take it out for a skewer test.

This cake is done when its a little golden on the top. Don’t wait for it to brown.

This recipe will yield a 20-22 cm loaf, serves 6-8 people. In my house, 10-15! :D We like to share!

orange cake and tea

sugar n spice by radhika

Wrap in a butter paper and foil to keep the moisture intact!

Happy Baking!!!

Much Love,

Radhika xx