Last Updated on February 28, 2019 by Fiona Maclean
Pumpkin and Ginger Fairy Cakes for Halloween, Thanksgiving and More:
Regular readers of London-Unattached will know that I am known for my lack of baking skills. The challenge for me, as someone who rarely needs to make a cake and who tries to avoid doing so for the sake of saving a few calories, is simply lack of familiarity. I did bake when I was a teenager. I did bake when I was in my twenties and thirties. Now, though, I have a busy lifestyle and simply don’t get round to baking very often.
I’ve never tried using a cake mix, though I know Betty Crocker has a good reputation. So, when I was asked to take the opportunity of baking a celebratory cake using one of their mixes, I thought it was a good opportunity to have a go. The result, with a few tweaks, is one I think I could easily pass off as baking from scratch.
I’m also known for my lack of ability to follow a recipe. So, although there was a comprehensive set of instructions on the back of the packet, I decided to make up my own version of their Spiced Ginger Cake.
Since I was baking for Halloween, I thought nothing could be more appropriate than adding some pumpkin to the mixture. And, since I love ginger, I added a bit more of that. My first attempt was good, but not magnificent – more ginger needed I thought. So, for the second version, I added some stem ginger, chopped finely. The final cakes were utterly delicious and went down a treat for Halloween with my Stormy Rum Cocktails
Here’s how I did it.
- 1/2 packet Betty Crocker Spicy Ginger Cake Mix
- 1/2 packet Sugar Cream Icing
- 3 tablespoons Pumpkin Puree
- 3 tablespoons Rapeseed Oil
- 6 tablespoons Water
- 1 tablespoon Chopped Stem Ginger
- 2 Eggs
- 1/2 teaspoon Baking powder
- 2 teaspoons Ginger syrup from the stem ginger jar
Mix together the eggs, water, oil and pumpkin puree
Fold in the cake mix and baking powder with the chopped stem ginger
Mix well till smooth
Put into paper cases in a fairy cake tin
Pop into a pre-heated oven at 160 (fan) or 175 and cook for 15 minutes, till a clean knife blade comes away clean
Take the cakes out and put them on a cooling rack
Once the cakes are completely cool, mix together half a tub of cream cheese frosting with the ginger syrup and put into a piping bag
Ice the cakes and store in an airtight tin till ready to eat.
A piece of cake…and very delicious. So, I’m a Betty Crocker convert, simply because it makes it easy for me to bake. No scales needed, no fancy ingredients in my store cupboard. And no need for a mixer. Even the cream cheese icing came in a handy tub. #Icakeyou Betty Crocker, for making my life easy.
Thinking of making this recipe at home? Why not pin this post for later
Disclaimer: I was sent some free cake mix and icing and will receive some remuneration for this post. All comments are editorially given.