Parkin Cupcakes with Toffee Buttercream & Popping Candy

Parkin Cupcakes with Toffee Buttercream & Popping Candy

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!

Jump straight to the recipe!


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!


Parkin Cupcakes with Toffee Buttercream & Popping Candy

Servings 12

Ingredients

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

Instructions

  1. 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
  2. In a large bowl mix together the oats, plain flour, baking powder, ground ginger, mixed spice, nutmeg and salt
  3. Pour the warm treacle mixture into the oat mixture and combine the ingredients with a spoon
  4. In a small bowl beat the eggs and milk. Add it bit by bit, mixing in well each time
  5. 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
  6. 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
  7. Make the buttercream by mixing the butter, icing sugar and caramel extract together. Pipe it onto the cupcakes using a piping bag and nozzle
  8. Break the chocolate into shards and stick it into the buttercream. Sprinkle the cupcakes with some gold edible glitter for extra sparkle!

You can find more of my Cupcake recipes by clicking here!

Gingerbread Bonfire Cake with Salted Caramel Sauce

Gingerbread Bonfire Cake with Salted Caramel Sauce

The night’s are drawing in and getter darker, which makes me feel excited for Halloween, Bonfire Night and Christmas, but I really do miss the light nights! Well this Gingerbread Bonfire Cake is all about darkness anyway. Made with treacle, dark brown sugar and some Guinness for good measure. It was described as ‘Bonfire Night in a cake’ by my colleagues which is why I titled it appropriately. It really is the perfect cake for this time of year.

Jump straight to the recipe!

I started with the salted caramel sauce as it needs time to cool and thicken up. In a pan I melted butter. Once melted I added dark brown sugar and double cream. I kept stirring and let the sauce bubble for 5 minutes. Then I added vanilla extract and salt. I poured it into a bowl and cooled it in the fridge. It took a good few hours to thicken up. If you don’t fancy making the sauce you can of course use a shop bought one!

In a bowl I whisked together Guinness (you could also use another dark stout), black treacle, dark brown sugar, vegetable oil and eggs.

In another bowl I sifted together flour, bicarbonate of soda, ground ginger, cinnamon, nutmeg and salt.

Then I added this to the wet ingredients and mixed in.

To bake the cake I used a ring shaped bundt tin, you can easily pick one up if you don’t have one. I greased it with vegetable oil to ensure the cake didn’t stick. It baked for 45 minutes until it was a deep rich brown and a skewer came out clean.

I let it cool for 5 minutes then tipped it out of the tin, then I left it to cool.

Gingerbread Bonfire Cake

To decorate I smothered the cake with caramel sauce, then added chopped crystallised ginger on top for extra spice and a lovely crunch.

Gingerbread Bonfire Cake

The Gingerbread Bonfire Cake is a really moist cake, full of warming smokey flavours and the rich caramel sauce is to die for!


Gingerbread Bonfire Cake with Salted Caramel Sauce

Servings 12

Ingredients

For the caramel sauce (or use a shop bought sauce)

  • 50 g Butter
  • 140 g Dark brown sugar
  • 150 ml Double cream
  • 1 1/2 tsp Vanilla extract
  • 1/2 tsp Salt

For the sponge

  • 250 ml Guinness or other dark stout
  • 165 g Dark brown sugar
  • 340 g Black treacle
  • 175 ml Vegetable Oil
  • 3 Eggs large
  • 225 g Self raising flour
  • 1/2 tsp Bicarbonate of Soda
  • 1/2 tsp Salt
  • 2 tbsp Ground ginger
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg

For decoration

  • 2 tbsp Crystallised ginger chopped

Instructions

  1. To make the salted caramel sauce. Melt the butter in a pan, then add the dark brown sugar and the double cream. Keep stirring and let the sauce bubble for 5 minutes. Then add the vanilla extract and the salt. Pour it into a bowl and cool it in the fridge for a few hours to thicken up

  2. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4. I grease my bundt tin with vegetable oil, and I use a pastry brush to get it into all of the cracks. If you have a preferred way of greasing your bundt tin that has always worked for you, then please do stick with it

  3. In a bowl whisk together the Guinness, black treacle, the dark brown sugar, vegetable oil and eggs

  4. In a separate bowl, sift together the plain flour, baking powder, bicarbonate of soda, ground ginger, cinnamon, nutmeg and the salt. Add this to the wet ingredients and mix in

  5. Pour into the cake tin and bake for 45 minutes until it is a deep rich brown colour and a skewer comes out clean

  6. Let it cool for 5 minutes then tip it out of the tin. If it doesn't come out straight away, run a knife along the edges and around the middle ring

  7. Leave to cool fully before smearing on the salted caramel sauce and garnishing with the chopped crystallised ginger. You may need to blast the caramel sauce for 30 seconds in the microwave to make it runny again

  8. This cake is amazing served with custard. Store leftovers in an airtight container and eat within 3 days

Recipe adapted from Chowhound.

You can find more of my Cake recipes by clicking here!

Gingerbread Bonfire Cake

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Ginger & Lemon Cake

Ginger & Lemon Cake

I featured a recipe for Sticky Ginger & Lemon Drizzle Cake recipe on my Things To Do With… Leftover Stem Ginger blog post. It really stood out to me and I got a couple of comments about how good it looked. I’ve changed the original recipe a bit to suit my own baking style and taste, and I also think my version is simpler to make and more foolproof. I’ve called it Ginger & Lemon Cake and it’s made up of a sticky ginger sponge, filled with lemon curd, stem ginger and whipped cream. It’s such a comforting Autumn/Winter recipe that’s packed with flavour!

Jump straight to the recipe!

In a pan on a low heat I melted the butter, black treacle and golden syrup together.

In a large bowl I stirred together self raising flour, bicarbonate of soda, ground ginger, mixed spice, cinnamon and dark brown sugar.

I added the melted butter mixure to the flour mixture and whisked together.

Then I added the eggs and milk to the mixture and whisked in.

 

I divided the mixture between two 8″ sandwich tins and baked for 30 minutes.

 

For the fillings, I chopped up balls of stem ginger and mixed with lemon curd. Then I whipped up the double cream, cream cheese, stem ginger syrup and icing sugar. I dolloped this on top of the lemon curd, then sandwiched the two cake halves together.

I spread the lemon curd mixture on the bottom half of the cake, then added the cream on top.

Ginger & Lemon Cake

For the final touch I dusted the whole Ginger & Lemon Cake with icing sugar.

Ginger & Lemon Cake

The sponge of the Ginger & Lemon Cake was so rich and moist, the ginger and lemon flavours are such a punchy mixture, they make your taste buds tingle in all the right ways!

Ginger & Lemon Cake

Servings 12

Ingredients

For the sponge

  • 140 g Butter or baking spread
  • 140 g Black treacle
  • 140 g Golden syrup
  • 300 g Self raising flour
  • 1 tsp Bicarbonate of soda
  • 4 tsp Ground ginger
  • 2 tsp Mixed spice
  • 1 tsp Ground cinnamon
  • 140 g Dark brown sugar
  • 300 ml Whole milk
  • 1 Egg large

For the lemon curd filling

  • 160 g Lemon curd
  • 2 Balls stem ginger diced

For the creamy icing

  • 3-4 tbsp Syrup from the stem ginger jar
  • 100 g Cream cheese
  • 200 ml Double cream
  • 2 tbsp Icing sugar

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins

  2. In a pan on a low heat melted butter, black treacle and golden syrup together. Once melted, remove from the heat

  3. In a large bowl stir together the self raising flour, bicarbonate of soda, ground ginger, mixed spice, cinnamon and dark brown sugar

  4. Pour the treacle mixture into the flour mixture and whisk well

  5. Whisk the egg and the milk together in a small bowl or jug, then add to the mixture a bit at a time, stirring well between each addition

  6. Divide the mixture between the tins and bake for 30 minutes or until a skewer comes out clean. Leave to cool fully

  7. For the filling, mix the lemon curd with the diced ginger and spread on the bottom sponge

  8. For the icing, beat together the ginger syrup, cream cheese, double cream and icing sugar until thick using an electric mixer. Add it to the cake on top of the lemon curd filling, then sandwich with the other half of the cake

  9. Serve immediately and store leftovers in the fridge for up to 2 days

Recipe slightly adapted from BBC Good Food.

You can find more of my Cake recipes by clicking here!

Ginger & Lemon Cake

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Things To Do With… Leftover Black Treacle

Things To Do With… Leftover Black Treacle

Black Treacle is one of those ingredients that you use a little bit of to make parkin or Christmas pudding, and then half a tin of it sits in your cupboard (usually hidden at the back!) until the year after. But there are so many other exciting, delicious and interesting recipes you can also use in it! I’ve featured some of the recipes I’ve made with it below and also gathered some other ideas from around the internet you may like to try…

 

Spiced Treacle Cookies Courgette & Pepper Bruschetta Lyle’s Beany Goulash
Uses 1 tbsp Black Treacle Uses 1 tbsp Black Treacle Uses 2 tbsp Black Treacle
Gingerbread & Apple Muffins Cardamom & Black Treacle Ice Cream Chocolate Treacle Sandwich Cake
Uses 2 tbsp Black Treacle Uses 2 tbsp Black Treacle Uses 2 tbsp Black Treacle
Sticky Toffee Pudding Sticky Treacle Apple Pudding Christmas Pudding Cake
Uses 2 1/2 tbsp Black Treacle Uses 3 tbsp Black Treacle Uses 3 tbsp Black Treacle
 
Pecan Treacle Tart Gateau Moeleux au Chocolat Black Treacle & Banana Bread
Uses 40g Black Treacle Uses 50g Black Treacle Uses 50g Black Treacle
Parkin
Treacle Scones Mixed Seed Rye Bread Parkin
Uses 60g Black Treacle Uses 75g Black Treacle Uses 100g Black Treacle
Parkin Cupcakes with Toffee Buttercream & Popping Candy Treacle Toffee Chewy Treacle Cookies
Uses 100g Black Treacle Uses 115g Black Treacle Uses 120g Black Treacle
Ginger & Lemon Cake
Dark Treacle Tart Chocolate Treacle Sheet Cake Ginger & Lemon Cake
Uses 125g Black Treacle Uses 130g Black Treacle Uses 140g Black Treacle
Treacle Flapjacks Spiced Gingerbread Pudding Ginger & Treacle Spiced Traybake
Uses 175g Black Treacle Uses 200g Black Treacle Uses 200g Black Treacle
  Gingerbread Bonfire Cake
 Gingerbread Cake with Orange Icing Treacle Gingerbread Loaf Gingerbread Bonfire Cake with Salted Caramel Sauce
 Uses 225g Black Treacle Uses 250g Black Treacle Uses 340g Black Treacle

Let me know in the comments if you try any of the recipes above and what you think!

 

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Parkin

Parkin

Bonfire Night is one of my favourite nights of the year (or Firework Night, or Guy Fawkes Night depending on your preference!) I love fireworks and find them so pretty and mesmerising. I gasp at every one like it’s the first time I’ve ever seen anything like it! When you are outside watching fireworks or standing by a big glowing bonfire you need cosy food to warm you up. Parkin is a sticky moist cake flavoured with ginger and black treacle that originated in the North of England, and it’s perfect for cold Autumn nights. Here’s how to make it…

Jump straight to the recipe!

In a pan on a low heat I melted together butter, light 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 I mixed together porridge oats, plain flour, baking powder, ground ginger, mixed spice, nutmeg and a pinch of salt.

I poured the warm treacle mixture into the bowl and combined the ingredients with a wooden spoon.

In a small bowl I beat eggs and milk. I added it bit by bit to the bowl, mixing in well each time.

I poured the mixture into the lined tin and baked it for 35 minutes. Once it was cool, I cut it into squares.

Parkin

Some people recommend waiting 3-5 days before eating the parkin so the flavour and stickyness can mature. I just digged right in! It was nice and sticky, and had a great shine to it. The oats give it a great texture, and the ginger is delicious. Custard was made to go with parkin! It also tastes good with double cream. Parkin is somewhere between a brownie and a cake. It’s hearty, filling, and very moreish – just what you need for these cold dark nights!

5 from 1 vote
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Parkin

Servings 12

Ingredients

  • 100 g Butter
  • 100 g Light brown sugar
  • 100 g Black treacle/Molasses
  • 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

Instructions

  1. Pre-heat your oven to 160C Fan/180C/300F/Gas Mark 2 and line a 12" x 9" traybake tin with baking paper

  2. In a pan on a low heat, melt the together the butter, light brown sugar, black treacle and golden syrup

  3. In a large bowl mix together the oats, plain flour, baking powder, ground ginger, mixed spice, nutmeg and salt

  4. Pour the warm treacle mixture into the bowl and combine the ingredients

  5. In a small bowl beat the eggs with the milk. Add them bit by bit to the rest of the mixture, mixing in well each time

  6. Pour the mixture into the lined tin and bake for 35 minutes. It must be firm on top all the way to the centre

  7. Allow to cool, then cut into squares. You can eat it immediately or for a stickier cake, put it into an airtight container and leave for 3 - 5 days

Recipe Notes

Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead

You can find more of my Traybake recipes by clicking here!