Bonfire Night Cup Cakes

With it being Bonfire Night today I thought Burton and I would make some cakes to take to the little family bonfire and firework party which his paternal grandparents are having. Not that there needs to be an excuse to have cake, of course!!

I wanted to create some cupcakes that summed up this yearly tradition so I have come up with
Rocket Fuel Cup Cakes and Chocolate Cinders Cup Cakes.

Having looked through my Primrose Bakery cookbook and the BBC Good Food website I opted for a cup cake recipe which borrowed bits from two recipes with some extra bits thrown in for good measure!!

For both cup cakes you will need (makes about 20 cakes):

3 eggs
125 ml vegetable oil
3 tbsp milk
100g self raising flour
100g caster sugar
50g cocoa powder
2 mars bars roughly chopped
1 tsp baking powder


whisk the eggs and oil together and add the milk

then place the dry ingredients in a large bowl

 and pour over the wet ingredients and mix well  

 then fold in the chunks of mars bars

then divide the mixture into to the paper cake cases and cook in an oven 160oC fan oven/180oC for about 15 minutes (or until a knife comes out of cake clean)

you can see the mars bars chunks oozing out of the cakes – all sticky & gooey yum!

Now you could just et them as they are as they are yummy undecorated but of you want to be fancy then for the

I used chocolate buttercream and cheated by buying it ready made and in an aerosol can (Dr.Oetekar) because I cannot pipe buttercream to save my cake making buns 😉

Top all the cakes with the buttercream.

For the Rocket Fuel Cup Cakes

Top butter cream with popping candy!!! i thought this would recreate a mini firework explosion in my mouth!!

However, it is best not to add the fizz whizz until just before serving the cakes otherwise it dissolves a little into the buttercream!

Rocket Fuel Cup Cake – goes snap crackle & pop in your mouth 🙂

For the Chocolate Cinders Cup Cakes

Top the buttercream with crushed crunchie bars

Chocolate Cinders Cup Cakes – crunchie in the mouth 🙂

   Day 5

The Crazy Kitchen

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Halloween I Love Cake

I Love Cake

This time with it being the time to celebrate all things spooky at the end of the month, it seems only right to open the I Love Cake doors and embrace all things Trick and Treat!! Yay!
So the theme for this month will be

So please go forth and bake some wonderful cakes.
It could be cup cakes, sponge cakes, novelty cakes, cakes with pumpkin in – whatever really so long as your entry somehow has a Halloween theme.
You can enter more than once and either by yourself or with your children – the more the merrier………or spookier I guess!
I will be offering two prizes again but with a Halloween twist……………………………..
I will randomly select one entrant to win a treat and another one to win a trick!!
So get your cooking cauldrons out and get baking and show some I Love (Halloween) Cake love.
* Here is my Halloween cake recipe *

110g unsalted butter
200g caster sugar
2 large eggs
250g self raising flour
120ml semi skimmed milk
1 tbsp cocoa powder
blue & yellow food colouring
red jam (I used strawberry)

To Decorate
chocolate buttercream
vanilla buttercream
jelly sweets eg, snakes, worms, body parts etc..

Preheat the oven to 16oC fan oven/180oC
cream together the butter and sugar
add the eggs one at a time and beat well
add the sifted flour and milk at alternate intervals, again beating well
divide the mix into 2 bowls

bowl 1 – ghoulish green cakes
add some drops of yellow and blue food colouring to turn the cake batter ghoulish green
line a muffin tin with paper cases
spoon in a heaped tsp of batter, then add a tsp of jam and then add another tsp of cake batter

bowl 2 – mudpie cakes
add 1 tbsp of cocoa powder and mix well
line a cupcake tin with cake cases
spoon batter into the cases

bake the cakes for about 20-25 minutes until cooked all the way through (ie. knife comes out clean)

For the chocolate cakes

Top cupcakes with your chocolate buttercream.
I have to admit here to using some squirty buttercream which I found in the supermarket today (Dr. Oeketr) which was so easy to use – I was actually able to pipe buttercream onto a cake and it looked neat and professional (this has NEVER happened before)
Top buttercream with creepy crawly sweets and you have

Mudpie Cakes

For the ghoulish green trick cakes

Top with vanilla butter cream
(again Dr. Oeketar buttercream in a can came to my rescue!!)
Add some drops of yellow food colouring to give extra eeriness (?)
Add some jelly sweets to make a scary face

 When you open up the cake you get a trick in the form of blood (jam!) mwaaaaahhh!

If you would like to take part please link up your cakes below

The linky will open Sunday 16th October and will close at the end of the witching hour (ie. Midnight) on Halloween itself Monday 31st October.
I look forward to seeing your spooky treats 🙂

Don’t forget to add my I Love Cake badge which is in my side bar

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Toffee Apple Cup Cakes -Cup Cake Challenge

I Love Cake

Welcome to the first I Love Cake feature. As I mentioned in my introduction post, which you can read about HERE, I am hoping that this will be a monthly cake appreciation feature where we share our recipes and photos of our favourite cakes. Yum I am drooling at the thought of seeing all the scrummy entries already! 🙂

For the first I Love Cake the theme is CUP CAKES as it is National Cup Cake Week from 12th-19th September. This first one is also a competition as I explained HERE in my introduction, and the best cupcake creators will win a signed copy of the My Daddy Cooks cookbook, as it’s author, Nick, will be judging your masterpieces. The linky is open from now until Saturday 24th September so please link up and grab yourself an I Love Cake badge.

This is a made up recipe based on one I used to make for the cafe I used to own. Back then I made one large cake but I have adapted the recipe to make smaller cakes.
Makes 12 large cupcakes
2 eating apples, peeled and chopped into small chunks
1 can of Carnation caramel sauce
225g self raising flour
1 tsp bicarbonate of soda
100g caster sugar
100ml olive oil
2 eggs beaten
1 pot of mullerlight yogurt (vanilla or toffee flavour)
In a mixing bowl whisk the eggs and oil together and stir in the yogurt
Fold in the sifted flour, bicarbonate of soda and sugar, being careful not to over mix.
Then gently stir the apple chunks into the cake mixture
Line a cake baking tray with 12 muffin cases
Add a heaped tsp of mixture into each cake case, then add a dollop of the caramel sauce (about 1tsp) followed by another tsp of cake mixture
Bake in an oven 180oC / 160oC fan oven for about 20-25 minutes until knife comes out clean
Allow to cool

*these cakes can just be eaten like this, but if you want to over indulge then you can top with a toffee buttercream, details below *
For the topping
150g unsalted butter
300g icing sugar
Drop of vanilla essence
2 tbsp of the caramel sauce
Beat the butter and icing sugar until creamy
Add vanilla essence and mix
Stir in the caramel sauce to give a rippled effect and gently stir in the apple
Keep in the fridge until you need it
Then spread on to each cupcake and get ready for a rich, taste sensation!!

Now its your turn

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Apple & Mango Loaf Cake

I had a very ripe mango left in my fruit bowl together with some apples and wondered what I could do to use them up. So I opted for a cake (like I need an excuse!) and adapting a carrot cake recipe I often use I switched some ingredients and made this

And this is how I did it:


50g sultanas or raisins
150ml sunflower oil , plus extra for greasing
2 eggs
140g soft light brown sugar
170g self-raising flour
2 tsp each ground cinnamon and ground mixed spice
1 tsp bicarbonate of soda
1eating apple, coarsely grated
1 ripe mango, roughly chopped
50g walnuts roughly chopped – this is optional (I excluded them when I am making it for Burton aswell)


*Heat oven to 180C/160C fan/gas 4 and grease and line the base and sides of a 2lb loaf tin.
*Whisk together the oil and eggs.
*Mix together the sugar, flours, mixed spice, cinnamon and bicarb in your largest mixing bowl.
*Add the sultanas/raisins, grated apples, mango walnuts (if using) and whisked egg mixture into the dry ingredients, then thoroughly mix with a wooden spoon.
*Tip into the loaf tin and bake on the middle shelf for 1 hr, or until a skewer comes out clean. Cool the cake in the tin.
*Once cool, remove from the tin.

Mmmm it tastes good too 🙂

Have a go – its very yummy and must contain something towards our 5 a day 🙂

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Apple & Berry Crumble Cake

My recipe for Apple & Berry Crumble Cake

It’s a great way to use up any fruit you have and to encourage your family to eat some!

250g self-raising flour
175g butter
175g light muscovado sugar
1 1/2 tsp cinnamon
2 rounded tbsp demerara sugar
1 small eating apple , such as Cox’s (not cored or peeled)
1 small sweet pear (not cored or peeled)
2 large eggs , beaten
1 orange , finely grated zest
1 tsp baking powder
225g berries of your choice eg, blackberries, raspberries etc..

Preheat the oven to 180C/gas 4/fan 160C. Butter and line the bottom of a 1.7 litre loaf tin (see tip below).

In a large bowl, rub the flour, butter and muscovado sugar together with your fingers to make fine crumbs. Measure out 5 level tbsp of this mixture into a small bowl for the topping, and mix in to it 1/2 tsp of the cinnamon and demerara sugar. Set aside.

Coarsely grate the apple and pear down to the core and mix in with the eggs and the zest. Stir the baking powder and the remaining cinnamon into the rubbed-in mixture in the large bowl, then quickly and lightly stir in the egg mixture until it drops lightly from the spoon. Don’t overmix.

Gently fold in three quarters of the berries with a metal spoon, trying not to break them up.

Spoon into the tin and level. Scatter the rest of the berries on top.
Sprinkle over the topping
and bake for 1¼ -1 hour 20 minutes. Check after 50 minutes and cover loosely with foil if it is browning too much. When done the cake will feel firm, but test with a skewer.

Leave in the tin for 30 minutes before turning out, then cool on a wire rack. Peel off the paper before cutting. Will keep wrapped in foil or in a tin for up to 3 days.

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