Bonfire Cupcakes. Bonfire Cupcakes Recipe Line your cupcake tins with the foil cases and set to one side. In an electric stand mixer or a large bowl with an electric hand whisk, beat together the butter, sugar, flour, cocoa powder, baking powder & salt until it becomes like fine breadcrumbs. It is traditional to light bonfires on Lag BaOmer eve.
The buttercream is flavoured with fresh orange juice. The cupcakes are infused with chocolate and orange zest. Orange Matchmakers complete the bonfire look. You can have Bonfire Cupcakes using 21 ingredients and 7 steps. Here is how you cook it.
Ingredients of Bonfire Cupcakes
- You need of For the Chocolate spiced cupcake.
- You need 50 g of good quality cocoa powder.
- You need 100 g of dark muscavado sugar.
- Prepare 250 ml of boiling water.
- Prepare 125 g of unsalted butter, at room temperature.
- You need 150 g of caster sugar.
- It’s 2 of large eggs.
- Prepare 225 g of plain flour.
- It’s 1 tsp of mixed spice.
- You need 1/2 tsp of baking powder.
- You need 1/2 tsp of bicarbonate of soda.
- It’s of For the marshmallow fluff filling.
- You need 170 g of caster sugar.
- Prepare 3 of large egg whites (112g roughly).
- Prepare 1 tbsp of lemon juice.
- It’s 1/4 tsp of cream of tartar.
- You need of For the brandy bonfire buttercream.
- Prepare 320 g of icing sugar.
- You need 180 g of unsalted butter, room temperature.
- You need 2 TBSP of Brandy.
- You need Box of Matchmakers to decorate – Orange or Maple are good.
Bonfire Cupcakes: This is a step by step guide for making some seriously impressive yet tasty cupcakes. In this tutorial you will learn how to make rich, caramel cupcakes from scratch, and how to make your own bonfire toffee to decorate the cakes with. Although the t… Bonfire Cupcakes Create your own bonfire without having to go outside in the cold! Prepare cake batter according to package instructions and divide between cupcake pans.
Bonfire Cupcakes instructions
- Preheat your oven to 180 degrees fan. Place the cocoa powder and 100g dark muscavado sugar in a large bowl. Pour in the boiling water and whisk until well mixed. Set aside to cool..
- Beat the butter and caster sugar together in a large mixing bowl, ideally using a free standing mixer or electric whisk. Beat in each egg one at a time, mixing each egg for around 2 mins each..
- Add the flour, mixed spice, baking powder and bicarb and fold in very gently so as not to knock the air out. Slowly incorporate the cocoa mixture into the batter until well incorporated..
- Pour this beautifully chocolatey mixture into the muffin cases, dividing it up equally. Place into the oven and bake for 15-18 minutes. Or until a skewer comes out clean. Remove from the oven and allow to cool on a rack..
- While your cakes are cooling, get started on your marshmallow fluff filling. Heat all the frosting ingredients in a metal mixing bowl (ideally one that attaches to your free-standing electric mixer) over a Bain marie. Whisk continuously until the sugar is dissolved and the mixture has reached a temperature of around 70-75 degrees C..
- Remove from the heat, put back to your free standing mixture and whisk on high for roughly 8-10 minutes until your meringue has doubled, even tripled in size, and is glossy and stiff. When the cupcakes are cooled, core out the middle of each cupcake. You can do this using an Apple corer or a large piping nozzle. Place a dollop of marshmallow fluff into the centre of each cupcake, filling to the top..
- Finally, make the buttercream. Beat together the butter and icing sugar until smooth. Add the Brandy and mix well, check the taste to ensure its strong enough for your liking. Pipe the buttercream on top of each cupcake, and carefully place the matchmakers around the buttercream to make a 'log fire' effect. You may need to snap the matchmakers in half so they are not too tall!.
Bake until a toothpick inserted into the. See more ideas about bonfire night, bonfire, cupcake cakes. These Campfire Cupcakes are the perfect addition to share at your next campfire party. Indulgent chocolate cupcakes generously studded with chocolate chips (with extra sprinkled on top of the batter), then topped with roasted marshmallow kabobs! Take the cupcakes out of the fridge and pipe the red buttercream in the centre of the cake and then pipe the orange on top of that and then the yellow on top of the orange so it looks like a fire Cupcake Sal is an older llama who needed a lot of TLC.