Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, bonfire cupcakes. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Bonfire Cupcakes is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Bonfire Cupcakes is something that I’ve loved my whole life. They are nice and they look fantastic.
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.
To begin with this recipe, we have to first prepare a few ingredients. You can have bonfire cupcakes using 21 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Bonfire Cupcakes:
- Get For the Chocolate spiced cupcake
- Take 50 g good quality cocoa powder
- Make ready 100 g dark muscavado sugar
- Take 250 ml boiling water
- Get 125 g unsalted butter, at room temperature
- Get 150 g caster sugar
- Get 2 large eggs
- Take 225 g plain flour
- Get 1 tsp mixed spice
- Make ready 1/2 tsp baking powder
- Make ready 1/2 tsp bicarbonate of soda
- Take For the marshmallow fluff filling
- Make ready 170 g caster sugar
- Get 3 large egg whites (112g roughly)
- Prepare 1 tbsp lemon juice
- Make ready 1/4 tsp cream of tartar
- Prepare For the brandy bonfire buttercream
- Take 320 g icing sugar
- Take 180 g unsalted butter, room temperature
- Take 2 TBSP Brandy
- Make ready Box Matchmakers to decorate - Orange or Maple are good
These cupcakes are perfect for any bonfire party! How to make Bonfire Cupcakes ~from Creative for The King. You'll need: cupcakes*, white icing, red and orange food coloring, a small plastic sandwich bag and thin pretzels or cookie sticks. These "crackling" bonfire cupcakes with popping candy are easy to make and perfect for a fireworks night celebration.
Steps 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. The cupcakes themselves are a bonfire cake mix, otherwise known as parkin or sticky gingerbread. The bonfire itself has a marshmallow nestled underneath the chocolate biscuit sticks, as. One year ago: Hazelnut cupcakes with Nutella buttercream and Red root reblochon bake and Simple banana cake. 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.
So that is going to wrap it up for this special food bonfire cupcakes recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
