Ginger Bonfire Cupcakes

As promised I have a Bonfire Night recipe for you. Today is Guy Fawkes Night celebrated annually on November 5th to commemorate the failure of the Gunpowder Plot. The traditional cake eaten today is parkin cake which is a sticky gingerbread cake. I've taken inspiration and come up with a fun cupcake that has flavours of traditional parkin.

These cupcakes are perfect for the occasion and relatively simple to bake. I baked these twice as I had to experiment with the spice levels and different frosting and I think they are now almost perfect. It has a sticky gingerbread cake base topped with  lemon buttercream and orange matchmaker sticks. The flavours work well together as the sweet and zesty lemon frosting sets of the fiery, spiced cupcake. My initial trial I made a golden syrup cinnamon cream cheese frosting which was absolutely delicious but unfortunately the icing was too soft to pipe tall peaks required for the bonfire effect. The lemon frosting worked equally well in terms of flavour pairing and visually it looks much better. 

I'm sending this to a few blog challenges this month.

Treat Petite hosted by Kat from The Baking Explorer and Stuart fromCakeyboi. The theme this month is Autumn.

Recipe of the Week hosted by Emily from A Mummy Too.

#FoodYearLinkUp hosted by Charlotte from Charlotte's Lively Kitchen. Lots of foodies events in November and this is for Guy Fawkes Night.

 adding golden syrup to the cake batter 

 ready to go in the oven 

 I made 2 bags of frosting - 1 yellow and 1 orange and then placed them both in another piping bag with a 1M star tip to create the two tone piping effect.

 Pipe the frosting a high as you can

 Add orange matchmaker sticks so that it looks like a bonfire and add a sprinkling of orange sugar if you have it. 

 This is my initial failed attempt with the cream cheese frosting - absolutely delicious but less visually appealing! 

Makes 15cupcakes 

For the cupcakes

150g butter

130g soft brown sugar

3 eggs

150g self raising flour

60mls golden syrup

2.5 teaspoons ground ginger

1.5 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

For the frosting

110g butter

zest of 1 lemon

300g icing sugar, sifted

1-2 tablespoons fresh lemon juice

food colouring - orange and yellow

For the decoration

Orange matchmaker sticks

Orange sanding sugar 

• Preheat the oven to 180C.
• Cream the butter and sugar until pale and fluffy.
• Add in the golden syrup.
• Add in the eggs one at a time, beating well between each addition.
• In a separate bowl, sift the flour and spices and add it to the butter mixture.
• Divide the mixture between the cupcake cases - I use an ice cream scoop to get an even amount of cake batter per cupcake case.
• Bake for approximately 16-18 minutes or until golden brown and a skewer inserted into the centre comes out clean.
• Allow to cool completely. 
• I made a double batch of frosting and it's plenty to frost all the cupcakes - I didn't want to risk running out as it would be difficult to get the same colour again. If you have leftover frosting, you can use it to make cookies! 
• To make the frosting, beat the butter and icing sugar for at least 5 minutes until smooth and fluffy. Add in the lemon zest and slowly add in the lemon juice until you get the required consistency. 
• Add the food colouring and mix well - I use colour paste.
• Repeat for the second batch.
• As shown in the pictures, place each colour of icing in a disposable piping bag and snip the end of the bag off. 
• Place both bags side by side into another piping bag fitted with a 1M star tip ensuring that the ends of the bags go into the piping nozzle.
• Pipe the buttercream on a plate initially to get a good mix of colour then decorate the cupcakes as shown.

Banana, Apple and Cranberry Muffins

It's muffin time again! I went through a phase of constantly baking muffins and then not baking them for a while. They are really good for using up leftovers and the recipe is so versatile and forgiving you really can't go wrong. I created this recipe to use up leftover fruit and a bag of chocolate coated cranberries that I found in my cupboard. I also added some spice as it enhances the flavour and smells really good when baking. The muffins turned out beautifully - really soft and moist and I love the chocolate coated cranberries. It's a really tasty breakfast and perfect for lunch boxes too. 

I'm sending this to the No Waste Food Challenge hosted by Elizabeth from Elizabeth's Kitchen Diary.

As it's a frugal recipe, it's also perfect for Credit Crunch Munch hosted by Helen from Fuss Free Flavours and Camilla from Fab Food 4 All.

 dry ingredients andmwet ingredients 

 adding in apples and chocolate coated cranberries 

An original recipe by bakingaddict
Makes 12 muffins

200g plain flour
150g soft light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
2 ripe bananas
1 large apple - peeled, cored and diced
150g dark chocolate coated cranberries
2 eggs
125mls vegetable oil
60 mls milk

• Preheat the oven to 180C.
• In a large bowl, mix together the flour, sugar, cinnamon, nutmeg, baking powder and bicarbonate of soda.
• In a separate bowl, roughly mash the bananas with the fork.
• Add in the vegetable oil, milk and eggs and mix.
• Make a well in the centre of the dry ingredients and pour the wet ingredients in the middle.
• Mix until just combined,
• Add in the chopped apples and chocolate coated cranberries.
• Divide into 12 muffin cases and bake for approximately 18-20 minutes or until golden brown and a skewer inserted into the centre comes out clean. 

Carrot, Ginger and Rum Spiced Cake

When I think of Bonfire Night treats, I immediately think of toffee apples or a variation of toffee apple desserts. Something sticky with caramel and something sweet. This year I've made something a little different but still perfect for this time of the year. I had some leftover crystallised ginger from making my Crystallised Ginger and Beer Cake so I started to think about what else would go well with ginger. I had a root round my cupboard and my fridge and they provided the inspiration for this recipe. I based it on my favourite carrot cake recipe with a few amendments. I found some rum at the back of the cupboard and decided to soak the dried fruits in rum overnight. I also dug out my tropical cake tin as the rum and dried fruits felt tropical. 

The combination of ginger, carrot, dried fruits, rum and spices was heavenly. The flavours worked really well together and there's a bit of a kick to the cake. The ginger was the predominant flavour and every so often you get a burst of fruit with a hit of rum. I used my speculaas spice mix which really added a depth of flavour to this cake. The spices smelt amazing and really complemented the ginger. 

The cake was so good I made it again when I needed some 'thank you' cakes. I've been having a nightmare with Ikea delivery so I had to rely on my friend's parents to house sit. I also needed a 'thank you' cake for a colleague who very kindly carved a gorgeous cat pumpkin for me for Halloween. Plus I gave some to my neighbours who we asked to put out our bins and keep an eye on the house whilst we were away. I baked them in mini loaves this time which are ideal for gifts and they were very well received. 

 The cat pumpkin carving

I actually baked these cakes just before November so I'm really pleased that I can enter them to a number of blog challenges this month. 

Tea Time Treats hosted by Jane from The Hedge Combers and Karen from Lavender and Lovage. The theme this month is Bonfire Night. 

Treat Petite hosted by Stuart from Cakeyboi and Kat from the Baking Explorer. The theme this month is Thank You and as I mentioned earlier these were made to thank various people for their kind deeds. It's very fortuitous that Stuart picked this theme for November!

Biscuit Barrel hosted by Laura from I'd Much Rather Bake Than... The theme for this month is Winter Warmers and this ginger, rum and spiced cake will definitely warm you up!

Baking with Spirit hosted by Janine from Cake of the Week. I rarely get to enter this challenge so I'm really pleased that this fits in November's challenge which is warming and alcoholic. This cake definitely fits the bill! 

Credit Crunch Munch hosted by Alida from My Little Italian Kitchen on behalf of Helen from Fuss Free Flavours and Camilla from Fab Food 4 All. This recipe used up leftover crystallised ginger, mixed dried fruit and the end of a bottle of rum. 

Extra Veg hosted by Helen from Fuss Free Flavours and Michelle from Utterly Scrummy. The carrots here are an extra portion of veg and it's well hidden in this cake.

Love Cake hosted by Ness from Jibber Jabber. The theme this month is 'In with a Bang' and this cake definitely fits the bill with the spices, ginger and rum!

Cook Blog Share hosted by Lucy from Supergolden Bakes.

 adding eggs and oil to the flour mixture

 the fruits plumped up nicely after being soaked in rum overnight 

 adding grated carrots, chopped crystallised ginger and rum soaked fruits 

  

 Add a sprinkling of icing sugar for definition and wow factor

 You can see the bit of ginger, carrot and fruits 

 Mini loaves baked as a thank you

An original recipe by bakingaddict

175g self raising wholemeal flour

150g soft dark brown sugar

1 teaspoon bicarbonate of soda

100mls vegetable oil

2 eggs

250g carrots, peeled and grated

100g mixed dried fruit

60mls rum

100g crystallised ginger, chopped

1 teaspoon ground cinnamon

1/2 teaspoon gound nutmeg

1 teaspoon allspice 

OR 2 teaspoons Speculaas Spice

• Place the mixed dried fruit in a small bowl and soak in rum preferably overnight or longer if you can. 
• Preheat the oven to 170C
• In a large bowl, mix the wholemeal flour, bicarbonate of soda and spices.
• Add in the eggs and vegetable oil and mix well.
• Stir in the grated carrots, chopped crystallised ginger and rum soaked fruits. 
• Pour into a tin and bake for approximately 50-60 minutes or until a skewer inserted into the centre comes out clean. 
• The mini loaves will take about 30-35 minutes - check with a skewer at 25 minutes. 

Roasted Butternut Squash, Apple and Pecan Bundt Cake with a MapleCinnamon Glaze

Do you have a regular veg box? What do you think of them? Wholegood have been supplying organic fruit and vegetables since 2007 and they are now selling their veg boxes on Ocado. I've toyed with the idea of getting a regular subscription so this was quite timely as it gave me a chance to try it out. I was sent a mixed box of fruit and vegetables to review. Unfortunately the driver placed the box upside down so some of the fruit was squashed but most of them survived. There was a good selection and we cooked most of it during the week. The vegetables were fresh and delicious but they don't keep for long. Personally I think this is a great idea as you have a basis for menu planning which has an element of spontaneity to it. We worked out what to cook based on the ingredients in the box. It's also good value for money considering the cost of organic fruit and veg plus it's delivered to your door. 

The selection varies week on week depending on what's in season. With this box, we cooked chicken, cheese and leek bake, stir fry cabbage with bacon, steamed carrots, boiled potatoes, roasted mushroom and tomatoes (to accompany a home cooked full English breakfast), roasted sweetcorn and used the fruit for lunch boxes. I also made this amazing cake with the butternut squash and apples. 

I used my favourite carrot cake recipe as a base for this cake. I debated about making squash puree or chunks of squash and in the end decided to roast the butternut squash with some brown sugar so that it caramelised to add extra flavour and texture. I also added in chopped apples and roasted, chopped pecan nuts. This autumnal cake needed spice so I threw in some cinnamon, nutmeg and mixed spice. The icing on the cake (literally) was the maple cinnamon glaze. It worked beautifully with the cake and really enhanced the flavours of the cake. This is a cake that's best eaten the day after. It was even better 2 days later as the flavours developed. It's a very moist cake with lots of different textures and flavour. I was pleased that you could still see chunks of apple and squash in the cake. 

I'm entering this to Tea Time Treats hosted by Karen from Lavender and Lovage and co hosted by Jane from the Hedgecombers. The theme this month is cooking and baking with vegetables. 

I'm also entering this to the Rix Aga Inspired Recipe Competition where the theme is apples.

.
It's also perfect for Simple and in Season hosted by Ren from RenBehan as apples and squash are in season.

Shaheen from Allotment 2 Kitchen has chosen Halloween Colours for this month's Vegetable Palette. This cake is autumnal in taste and colour.

Emily from A Mummy Too is hosting this month's Extra Veg on behalf of Helen from Fuss Free Flavours and Michelle from Utterly Scrummy. This cake has squash which counts as an extra portion of veg!

An original recipe by bakingaddict

Makes 1 large bundt cake
For the cake
1 small squash + 2 tablespoons brown sugar for roasting
3 small apples, peeled, cored and chopped
200mls olive oil
190g light muscovado sugar
4 eggs
300g wholemeal flour
1 tablespoon bicarbonate of soda
2.5 teaspoons ground cinnamon
1.5 teaspoons miced spice
0.5 teaspoon ground nutmeg
150g pecans, toasted and roughly chopped

For the maple cinnamon glaze
250g icing sugar, sifted
1 teaspoon ground cinnamon
15g butter
60mls maple syrup
2 - 4 tablespoons milk

• Preheat the oven to 180C. 
• Peel the squash and cut into small cubes.
• Place on to a baking tray and sprinkle with brown sugar.
• Roast in the oven for approximately 30 minutes or until soft.
• In the meantime, prepare the cake batter - In a large bowl, sift the dry ingredients and mix well.
• Add in the eggs and olive oil and mix. 
• Stir in the chopped apples followed by the pecans and finally the roasted butternut squash.
• Pour the batter into a bundt tin and bake for approximately 45-50 minutes or until a skewer inserted into the centre comes out clean. 
• Allow to cool completely before turning out.
• Make the glaze by placing the icing sugar, ground cinnamon, butter and maple syrup in a mixer and mix on low to medium speed.
• Slowly add the milk one tablespoon at a time until it's smooth and has the consistency you require. You may need to add more icing sugar if it's too thin or more milk if it's too dry.
• Drizzle the syrup over the cake before serving. 

Disclaimer: I was sent an organic fruit and vegetable box for review purposes. I was not required to write a positive review and all opinions expressed are my own. This is not a sponsored post.