CupCakaron ~ a Hybrid Cupcake & Macaron

(Last Updated On: 17th February 2019)

By Sidiqa Sohail: ‘Quite often, the nicest memories are made during Ramadan. It is also a time where people really get creative in the kitchen. For me, I learnt how to cook in Ramadan when I was 16 years old – somehow I had enough time to try out a new recipe every afternoon after school. I’ve put all those recipes together in a hand-written scrapbook and I still refer back to them from time to time, for example, when I feel like making potato croquettes or a salami risotto. And this CupCakaron – a hybrid of cupcake and macaron!’ Do read our Ramadan Special story that also include other women entrepreneurs from the food business.

CupCakaron ~ a Hybrid Cupcake & Macaron

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Serves: 4


  • 60 gms unsalted butter, softened
  • 60 gms caster sugar
  • 1 egg
  • 60 gms self raising flour
  • 1 tbsp milk
  • 1 tbsp rosewater

For the frosting:

  • 60 gms unsalted butter, softened
  • 120 gms icing sugar
  • 1 tbsp milk
  • pink gel food coloring

To decorate:

  • 6 pistachios or raspberry macarons
  • 1 tbsp pistachios, chopped


  1. Preheat the oven to 180ºC and line a cupcake tin with 6 liners.
  2. Cream the butter and sugar until light and fluffy.
  3. Add the egg and mix thoroughly.
  4. Next, sift in the flour and stir.
  5. Add the rosewater and milk and stir thoroughly.
  6. Pour the batter into the cupcake liners and bake for 12 minutes.

For the frosting:

  1. Beat the butter and sugar until well combined and add the milk.
  2. Beat on high speed for 5-7 minutes until mixture has doubled in volume
  3. Add coloring to desired shade and then spoon into a piping bag with a star tip nozzle.
  4. Frost the cupcakes with the frosting and place one macaron in the center of each one.
  5. Next, sprinkle over the chopped pistachios.

[Image and recipe provided by Author]


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4 (2 Votes)



We love the creativity of this dessert. Aren't you tempted?

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    CupCakaron ~ a Hybrid Cupcake & Macaron

    by Foodemag time to read: 3 min