As the nights are drawing in much earlier I’m starting to get in the mood for Autumn and everything that comes along with it. One of those things are fireworks. I absolutely love how they light up the sky and enchant you. Every year my dad and stepmum host a bonfire party at their house. This involves a huge bonfire in their garden, setting off fireworks, and most importantly eating homemade hot pot and parkin, the latter of which I like to bring along. I decided to jazz up my parkin this year and turn it into Parkin Cupcakes with sweet toffee buttercream, and to represent the fireworks I’ve garnished them with popping candy chocolate and a sprinkle of gold edible glitter. The best thing is they are so simple to make and they will delight people of all ages!
To make the cupcakes I used my tried and tested Parkin recipe which I’ve made in the past as a tray bake. I filled 12 cupcake cases with the mixture but I reckon it could be stretched out to 16 as I was quite generous.
I baked the cupcakes on 180C/350F/Gas Mark 4 for 25 minutes, then let them cool. Parkin tastes best after being stored for a few days in an air tight container, so I made these cupcakes a couple of days before decorating and eating them. You don’t have to do this, but it is recommended for developing the flavour.
For the decoration, I melted dark chocolate and poured it onto a lined baking tray to create a thin layer of chocolate. I sprinkled popping candy all over it.
Then I made the buttercream from butter, icing sugar and caramel extract. I piped it onto the cupcakes using a piping bag and nozzle.
I broke the chocolate into shards and stuck it into the buttercream, and I also sprinkled the cupcakes with some gold edible glitter for extra sparkle!
Just for fun I stuck a cake sparkler into one of the Parkin Cupcakes for a photo – how cool does it look?! I can’t wait to have a sparkler on bonfire night, write my name in the air with it, and then tuck into one of these cupcakes!
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Parkin Cupcakes with Toffee Buttercream & Popping Candy
Parkin baked into cupcakes, topped with toffee buttercream and chocolate shards with popping candy
For the sponge
- 100 g Butter
- 100 g Soft brown sugar
- 100 g Black treacle
- 100 g Golden syrup
- 150 g Oats
- 150 g Plain flour
- 2 tsp Baking Powder
- 3 tsp Ground ginger
- 1 tsp Mixed spice
- 1/4 tsp Nutmeg
- A pinch of Salt
- 2 Eggs large
- 2 tbsp Milk
For the decoration
- 250 g Dark chocolate
- Popping candy
- Gold edible glitter
For the buttercream
- 220 g Butter
- 440 g Icing sugar
- 2 tsp Caramel extract
In a pan on a low heat melt together the butter, soft brown sugar, black treacle and golden syrup. Don't let the mixture boil. Black treacle and golden syrup are very sticky and gloopy so put the pan on your scales and measure them directly into it
In a large bowl mix together the oats, plain flour, baking powder, ground ginger, mixed spice, nutmeg and salt
Pour the warm treacle mixture into the oat mixture and combine the ingredients with a spoon
In a small bowl beat the eggs and milk. Add it bit by bit, mixing in well each time
Bake the cupcakes on 180C/350F/Gas Mark 4 for 25 minutes, then let them cool. Parkin tastes best after being stored for a few days in an air tight container, so I made these cupcakes a couple of days before decorating and eating them. You don't have to do this, but it is recommended for developing the flavour
Melt the dark chocolate and pour it onto a lined baking tray to create a thin layer of chocolate. Sprinkle popping candy all over it and leave to set
Make the buttercream by mixing the butter, icing sugar and caramel extract together. Pipe it onto the cupcakes using a piping bag and nozzle
Break the chocolate into shards and stick it into the buttercream. Sprinkle the cupcakes with some gold edible glitter for extra sparkle!
Store in an airtight container in a cool place, eat leftovers within 3 days