Sugar and Spice.....makes all things nice! - fruity spice cupcakes

I have designated January as 'spice month', just for myself you understand, I don't know if anyone else will jump on my spice wagon!

Spices are wonderful and I am continually discovering the world of spices as more and more exotic varieties hit our market shelves and I bravely venture to adapt their use to my repertoire of dishes and even invent some new ones!

As Christmas is almost a distant memory I am slowly using up any bit and pieces that have lain undisturbed in the darkest recesses of my refrigerator, like the last remaining jar of spiced cranberry compote (see recipe HERE) and some ginger preserve.  I also discovered a couple of bananas in the fruit bowl that are practically beyond ripeness! My kids do love their fruit but seem to go through 'fruit fads' eating nothing but bananas or apples then looking for melon and melon and maybe even more melon while the bananas turn to mush.

Sometimes when you experiment with leftover bits and bobs it can be a disaster but then there are the times when you come up with something that is delish! and these spicy and fruity cupcakes are one of those times.
As these cupcakes are to be used in the kids lunch-boxes this coming week I have left them in the nude, frosting is just not practical when flung around in a tupperware box!



For Fruity spiced cupcakes you will need:

makes 12 cupcakes

200 g self raising flour
1 level teaspoon baking powder
1 heaped teaspoon mixed spice
130 g soft unsalted butter
130 g light soft brown sugar
3 medium eggs at room temperature
1 teaspoon vanilla extract
1 rather over ripe small banana
100 g ginger preserve
80 g spiced cranberry compote or 50 g dried cranberries
50 g milled seeds......I used a shop bought blend of sunflower, pumpkin & linseed

a 12 space cupcake tin
cupcake papers

how to:

• sieve the flour, mixed spice and baking powder together and set aside
• mash the ginger preserve and banana together and set aside
• cream the butter, vanilla extract & sugar until light and fluffy
• beat your eggs separately then add them a little at atime to your butter sugar mix, beat really well to avoid curdling
• slowly add the flour and mix until it is all incorporated
• fold in the seeds, the cranberry and the ginger banana mixture
• mix everything together well but gently! you will be left with quite a loose batter but don't fear!
• scoop your cupcake batter into the paper cases
• bake at 180 oC approx 15 - 18 minutes or until you can pierce them with a wooden toothpick and it comes out clean
• let them cool in the tray for a few minutes then remove to a wire rack
• when your cupcakes are completely cool you can store them in an airtight container or decorate them lovingly with frosting and scoff them.......the choice is yours!