Vanilla Cupcakes💛

If you like all things vanilla, you need to try this then! They turn out simple, moist and addictive! I made these color themed for my cousin’s bridal shower. 💟💍 We wrapped white lace cupcake liners around them and decorated them onto a two tiered cupcake stand. The candle stand right next to it complemented it perfectly 😍

Vanilla Cupcakes:


  • 113 grams (1 stick) of Unsalted Butter
  • 1 cup granulated sugar
  • 2 eggs (room temperature)
  • 2 tsp Vanilla Extract
  • 2 tsp Baking powder
  • Pinch of salt (around 1/8 tsp)
  • 1 1/3 cups of All Purpose Flour
  • 1/3 cup whole milk


1) Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Line your cupcake tray with liners and set aside

2) In a bowl, whisk together the flour, baking powder and salt. Set aside

3) In another bowl, using an electric or hand mixer, beat the butter until soft and creamy. Add in the sugar. Whisk together until the sugar is nicely dissolved with butter and is light and fluffy (about 3-4 minutes)

5) Add the eggs one at a time and beat well after each addition. Scrape down from the sides of the bowl as you go along

6) Add in the Vanilla extract

7) Put the mixer on a slow speed and add in the flour mixture (in three additions) and milk (in two additions). Start and end with the flour. Do not overmix

8) Fill your cupcake liners with the batter (fill them ¾ of the way up as you need to leave some space for them to rise). Bake in your preheated oven for around 20 minutes or until a toothpick inserted in the middle of the cupcakes comes out clean. Let them cool completely before frosting

Pink Buttercream Frosting:

The recipe can be found on one of my previous cake posts. Here is the link:

Do share your feedback x

#happybaking #amarbakes

Recipe adapted from: Laura Vitale


M&M’s Defying Gravity

This is one of the cakes I baked for a really close friend’s birthday!❤️  I knew she was a fan of M&M’s and as I wanted to make it personal, I decided to do something creative involving them. She actually called it the ‘dopest birthday cake’😂👌🏽

What’s better than M&M’s dropping over your cake!😍

I used the Chocolate cake with Nutella Buttercream recipe I previously uploaded,
Here is the link:

For the M&M’s Decoration , all you need is
-some melted chocolaote
-a straw
-a skewer
-and of course M&M’s

Once you are done with icing your cake, insert a skewer in the middle of your cake and slide a straw on top of it for more stability. Spread some melted chocolate on to the straw and start sticking the M&M’s on it. It might take some time for them to set, so start from the bottom and work your way up the straw gradually. You might want to let them set properly before piling more M&M’s on the straw.
(You can always reheat your chocolate in your bowl, if it starts to get firm and hard to stick M&M’s with)
Spread lots of M&M’s on the actual cake itself to give it the just the look you want.
To finish up, place an empty M&M wrapper on top of the straw!



Oreo Brownies

Here I am with one of the all time favorite biscuits, Oreos!! This recipe will turn out to be an absolute favorite for people who love brownies and of course OREOS!

It has truly been a favorite for my flat mates the past two years! One of my friends actually came over to learn this recipe and it was that day I realized I didn’t need to have a recipe card in front of me, I knew the ingredients and measurements on my fingertips. That’s how many times I’ve made these. So trust me when I say this, it’s one of my most tried and tested recipes.

Likewise some of my other favorites, this recipe has been part of some LSE Events including a charity Tea party of the Eve Appeal we held as part of our Baking Society. You might notice in my blogs, I will mention the LSE baking society a lot, because that was one of the platforms where I experienced my real passion for baking.


So without much wait, here it goes;



  • 165 grams Unsalted Butter
  • 200 grams of finely chopped semi sweet chocolate (can also use chocolate chips for ease)
  • 4 Eggs ( room temperature)
  • 165 grams Light Brown Sugar
  • 3 tbsp All purpose flour
  • 1 tbsp cocoa powder
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • A pinch of salt
  • 15-16 Oreo Cookies, broken into pieces


  • Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius) . Line a 20 cm (8x8x3-inch) baking tray parchment paper and set aside (it will be easier to lift the brownies from the pan if the paper overlaps the sides of the tray)
  • Melt butter in a pan over medium heat. Remove from stove and mix in the chopped chocolate. Stir until well combined
  • In a separate bowl, whisk the eggs until they triple in volume.
  • Add in half of the brown sugar around the outer edge of the bowl and give it a whisk. Add the remaining sugar again around the edge and whisk again till the sugar is nicely dissolved and the mix turns out smooth.
  • Add in the melted chocolate and butter to the egg mixture quickly to integrate it. Mix in the vanilla extract
  • Add the dry ingredients (flour, cocoa, salt , baking powder and one third of the broken Oreo cookies). Gradually fold them in, trying not to knock the air out.
  • Pour the batter into the lined baking tray. Spread the remaining Oreo cookies over the top of the batter, pressing slightly some into the mixture.
  • Bake for 25-30 minutes (don’t over bake them because brownies are best when they are slightly gooey in the middle)
  • Let them cool on a wire rack. Lift the baking paper up and cut into squares. This recipe will make around 16 brownies


Feel free to share your views on your Oreo experience!

Adapted from:

Vanilla Cake with Pink Buttercream Frosting 💟


I’d been away for 10 days and its about time I updated my blog with one of the classic cake recipe suited for almost any occasion! Vanilla Cake is one of the easiest cakes to prepare with the simplest of cake ingredients and a fairly straight forward method!
I love using simple yet scrumptious recipes and experimenting with the presentation every time! I made this cake for a friend’s birthday along with another friend (Samar) Not only does her name resembles mine but she is also as much into baking as I am! I’m sure you’ll see her blog coming up sometime in the future!
It was my second time experimenting with a chocolate lace border! (the first time I tried it for a marble chiffon cake. You’ll see it on my blog soon!)





  • 1 cup (226 grams) unsalted butter (room temperature)
  • 1 3/4 cups (350 grams) granulated white sugar
  • 4 medium to large Eggs (room temperature)
  • 3 cups (345 grams) all purpose flour (sifted)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 cup (240 ml) milk (room temperature)



1) Preheat the oven to 350 degrees Fahrenheit (177 degrees Celcius) . Grease 2 – 9”cake pans, line the bottom with parchment paper and set aside.

2) In a bowl, whisk together the flour, baking powder and salt. Set aside

3) In another bowl, using an electric or hand mixer, beat the butter until soft and creamy

4) slowly add in the sugar. whisk together until the sugar is nicely dissolved with butter and is light and fluffy (about 3-4 minutes)

5) Add the eggs one at a time and beat well after each addition. Scrape down from the sides of the bowl as you go along

6) Add in the Vanilla extract

7) Put the mixer on a slow speed and add in the flour mixture (in three additions)  and milk (in two additions). Start and end with the flour.

8) Divide the cake batter evenly between the 2 greased/lined cake pans. Bake in your preheated oven for 25-30 minutes or until a toothpick inserted in the middle of the cake comes out clean.

6) Allow the cakes to cool completely before frosting it (at least 40 mins)




  • 1 cup (226 grams) unsalted butter
  • 4 cups Icing sugar
  • 1 teaspoon vanilla extract
  • 2-4 tablespoon of milk or cream
  • Food colouring (red or pink)



1) In a medium bowl, with an electric hand mixer, beat the butter until smooth and creamy

2) Add in the vanilla extract, Icing sugar and about 2 tbsp milk/cream. Mix on low speed until all sugar is incorporated.

3) Color the frosting with food coloring (gel or liquid). I used a little red food colouring which gave me the pink shade in my frosting.

3) Turn mixer to medium-high speed and beat the frosting for about two minutes or until the frosting turns out to be smooth, creamy and thick! Add in more milk/cream or sugar to reach your desired consistency.

4) Spread a good amount of frosting between the two cake layers before covering the whole cake!


Chocolate Lace collar:

I promise it’s not as hard as people might think and you end up having fun while making this while at the same time, using your artistic skills. All you need is

  • Semi sweet or dark chocolate (melted)
  • parchment or baking paper
  • a piping bag

Make sure you ice your cake nicely so you can take accurate measurements for the template you’ll use to create the chocolate wrap. To know exactly how long you should cut out the length of your paper, take a scale or a measuring tape and measure the diameter of the cake.
The length of your paper should be = cake diameter x 3.142 (pi) , plus add a couple of inches just to be on the safe side {there is always a little bit of math everywhere! }

Measure the height of you cake as well (its a two layers cake so it should be around 3.8-4 inches tall. add in around 1/2 inch for the height so that the chocolate collar goes a little higher than the cake!

Cut out the paper according to the measurements.

Now comes the fun bit! take the melted chocolate, fill up a piping bag and cut the front edge of it. Pipe out the chocolate in whatever manner and design you wish to do it! Just make sure you’re moving fast all along! leave out some top corner edges so you can hold it to wrap around the cake later.
Once you’re done with your artsy design, pop the template in the refrigerator to partially set for a minute or so. You can also leave it outside and wait till it starts to set.
Once your chocolate is not runny anymore but still pliable you can carefully start to wrap around the cake. You need to be very patient here! there might be some overlap when you reach the end of the cake, which is fine as you don’t have to press in the extra bit to the cake (it was just to be sure that you don’t run short of the border). Then, pop your cake in the fridge with the paper folded around it and let the chocolate set completely.

Once it has, you can nicely take out the paper and TADAAAAA you’ll see your cake covered in a pretty chocolate collar around it!

(there are some very useful youtube videos on how to create a chocolate wrap! so definitely give it a look!)

It might take some practice to perfect the chocolate border, but once you get comfortable working with melted chocolate you can do wonders to your cakes!

I went on with topping my cake with some fresh washed flowers and macaroons!

Hope you enjoy it! x
#happybaking #amarbakes

Recipe adapted from:




Chocolate Chip Cookies (featuring a secret ingredient)🍪🍪🍪

Almost everyone loves a good piece of cookie at any time of the day! It was my younger sister who actually came across this recipe a few years back which includes a secret ingredient and we fell in love with this recipe right away! The secret ingredient is the addition of cream cheese in this recipe which really gives these cookies a kick to and makes them extra moist and soft-centered.

These cookies have not only been a part of LSE’s Fresher’s Fair but have actually been sold in the streets of Oxford to raise funds for a local charity last summer! It was part of my summer school at Oxford Spires to come up with a small entrepreneurial idea to raise some funds and what better than baking!🍪 I ended up baking 89 cookies in one night! The most satisfying moment is when you actually see random people enjoying your bakes!

The best part is that you can prepare the dough up to three days in advance of any event and all you need is a couple of minutes in the kitchen to bake these goodies!

Yields approx. 3 dozen cookies (Depending on the size)


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup (1.5 sticks) unsalted butter, at room temperature
  • 1/4 cup cream cheese, at room temperature (Full Fat preferably )
  • 1/2 cup granulated white sugar
  • 1 cup packed light brown sugar
  • 1 1/4 teaspoons vanilla extract
  • 2 large eggs (room temperature)
  • 2 cups semi-sweet chocolate chips


  • In a bowl, whisk together the flour, baking soda and salt and set aside.
  • Using an electric whisk, In a separate bowl cream together the butter, granulated white sugar, light brown sugar, cream cheese, sugar, and vanilla extract until light and fluffy, about 2-3 minutes.
  • Add the eggs, one at a time, beating well after each addition.
  • Add the flour mixture, beating to combine. At this point the mixture might get hard to whisk using electric whisk as it will start getting sticky so it is fine to use a hand whisk or spatula 
  • Mix in the chocolate chips.
  • Use a plastic wrap to cover the dough and refrigerate it (for a minimum of 2 hours up to 3 days ( It does make a difference if you refrigerate it for longer)
  • Pre heat the oven to 375°F (190°C)
  • Line two baking sheets with parchment paper/ Baking Paper
  • Place 2- to 3-tablespoon mounds of dough onto the baking sheets (or make small circles from dough and place them) spacing the mounds at least 2 inches apart.
  • Bake the cookies for 9 to 11 minutes, or until golden brown. (I know it seems too less for baking time but trust me that’s just the amount of time you need to bake these soft cookies!)
  • Cool the cookies on the baking sheets for 2 minutes then take them out of the baking tray and let them cool completely on a wire rack.




 Do give these cookies a try! They are totally worth it! Beware: you might never try just ‘one’ cookie :’) Hope you enjoy and do leave your feedback!

#HappyBaking #AmarBakes #chocolatechipcookies #cookies

Adapted from :