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.
I melted 250g dark chocolate and poured it onto a lined baking tray to create a thin layer of chocolate. I sprinkled popping candy all over it.
I made the buttercream from 220g butter, 440g icing sugar and 2 tsp 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. 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 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!
I am entering these into myself and Cakeyboi’s monthly challenge Treat Petite. This month’s theme is Autumn.
I am also entering them into Cook Blog Share hosted by Hijacked By Twins.
And into the Food Year Link Up hosted by Charlotte’s Lively Kitchen – these cupcakes are to celebrate Guy Fawkes Night.
Products from Amazon.co.uk
Price: £4.09Was: £6.99
Parkin Cupcakes with Toffee Buttercream & Popping Candy
- 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
- 2 tbsp Milk
- 250 g Dark chocolate
- Popping candy
- 220 g Butter
- 440 g Icing sugar
- 2 tsp Caramel extract
- Gold edible glitter
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!