Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, bonfire cupcakes. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
These bonfire cupcakes are made with a buttercream flame and chocolate sponge. This is a fun recipe to make. Great for holidays, kids gatherings or just for fun.
Bonfire Cupcakes is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Bonfire Cupcakes is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can cook bonfire cupcakes using 21 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Bonfire Cupcakes:
- Prepare For the Chocolate spiced cupcake
- Get 50 g good quality cocoa powder
- Get 100 g dark muscavado sugar
- Prepare 250 ml boiling water
- Take 125 g unsalted butter, at room temperature
- Get 150 g caster sugar
- Get 2 large eggs
- Get 225 g plain flour
- Get 1 tsp mixed spice
- Get 1/2 tsp baking powder
- Take 1/2 tsp bicarbonate of soda
- Get For the marshmallow fluff filling
- Take 170 g caster sugar
- Get 3 large egg whites (112g roughly)
- Get 1 tbsp lemon juice
- Make ready 1/4 tsp cream of tartar
- Prepare For the brandy bonfire buttercream
- Make ready 320 g icing sugar
- Get 180 g unsalted butter, room temperature
- Take 2 TBSP Brandy
- Make ready Box Matchmakers to decorate - Orange or Maple are good
All our articles and reviews are written. Here is an easy cupcake tutorial showing you how to make bonfire cupcakes out of pretzels and chocolates. These cupcakes are perfect for any bonfire party! These "crackling" bonfire cupcakes with popping candy are easy to make and perfect for a fireworks night celebration.
Instructions to make Bonfire Cupcakes:
- 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!
I chose to use honeycomb matchmakers and the addition of popping candy make. Welcome to November on The Mother Cooker, as we lead up to Christmas the blog will be packed full of comforting, indulgent treats. But before we hop to the end of the year. It helps if your cupcakes have risen loads like mine did, to do this add a little more self-raising flour Now it's time to add your "wood" to the bonfire. Break your flakes into smaller pieces then place on.
So that is going to wrap it up for this exceptional food bonfire cupcakes recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
