Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, bonfire cupcakes. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
These bonfire cupcakes are made with a buttercream flame and chocolate sponge. Needless to say these cupcakes are totally delicious. 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 Recipe with video instructions: Create your own bonfire without having to go outside in the cold! Bonfire Cupcakes Recipe Line your cupcake tins with the foil cases and set to one side.
Bonfire Cupcakes is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Bonfire Cupcakes is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can cook bonfire cupcakes using 21 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Bonfire Cupcakes:
- Prepare For the Chocolate spiced cupcake
- Take 50 g good quality cocoa powder
- Take 100 g dark muscavado sugar
- Make ready 250 ml boiling water
- Prepare 125 g unsalted butter, at room temperature
- Take 150 g caster sugar
- Make ready 2 large eggs
- Make ready 225 g plain flour
- Take 1 tsp mixed spice
- Prepare 1/2 tsp baking powder
- Take 1/2 tsp bicarbonate of soda
- Prepare For the marshmallow fluff filling
- Take 170 g caster sugar
- Prepare 3 large egg whites (112g roughly)
- Make ready 1 tbsp lemon juice
- Prepare 1/4 tsp cream of tartar
- Take For the brandy bonfire buttercream
- Take 320 g icing sugar
- Get 180 g unsalted butter, room temperature
- Get 2 TBSP Brandy
- Make ready Box Matchmakers to decorate - Orange or Maple are good
Prepare cake batter according to package instructions and divide between cupcake pans. Bake until a toothpick inserted into the. Add the caster sugar and water to the pan, then heat the pan on a low heat until the sugar has dissolved into the water. If you boil the water too soon, the toffee turns grainy.
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!
Add the caster sugar and water to the pan, then heat the pan on a low heat until the sugar has dissolved into the water. If you boil the water too soon, the toffee turns grainy. When the sugar dissolves, bring the mixture to a boil. Once it boils, do not stir the pan. See more ideas about bonfire, cupcake cakes, campfire cake.
So that is going to wrap this up with this special food bonfire cupcakes recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be 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!
