Bonfire Cupcakes
These Bonfire Cupcakes are made with the best chocolate cupcake, vanilla buttercream flames, matchmaker kindling and popping candy sprinkles.
Servings: 12 Cupcakes
Ingredients
For the Cupcakes
- 145 g Unsalted Butter or Stork
- 145 g Caster Sugar or Light Brown Sugar
- 120 G Self-Raising Flour
- 25 g Cocoa Powder
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
- 30 ml Whole Milk
For the Buttercream
- 250 g Unsalted Butter
- 500 g Icing Sugaer
- 1 tsp Vanilla Extract
- Red Food Colouring
- Orange Food Colouring
- Yellow Food Colouring
- Popping Candy
Instructions
To Make the Cupcakes
- Preheat the oven to 180C/160 Fan. Line a muffin tray with cupcake liners and leave to one side.
- In a large bowl, whisk together the sugar and butter until light and fluffy.
- Add in the remaining ingredients and whisk until all combined.
- Spoon the mixture into the cupcake liners. I use a small ice cream scoop to do this so I know that they are all even.
- Bake in the oven for 15-20 minutes. You will know the cupcakes are ready when they are golden brown and springy to touch.
To Make the Buttercream
- In a bowl beat the butter for up to 5 minutes until it is pale and soft.
- Gradually add in the icing sugar until it is fully corporated. Add the Vanilla Extract and mix again.
To Decorate
- Split the buttercream into three seperate bowls
- To the bowls add the red, yellow and orange food colouring. Add a little at a time to each bowl and mix until you reach the desired colour.
- Lay out a piece of cling film
- Using the red buttercream spread it into a line on the cling film. Add the yellow, and orange lines alongside the red.
- Roll the clingfilm up from long end to long end and secure both ends.
- Snip the end off one of the sides of the cling film and put it into a piping bag with a 1M Piping Tip. Pipe swirls onto the top of the cake and decoratewith some popping candy.
- Cut the Matchmakers in half and add them onto the top of the cupcakes.