Hi, I’m Jane. Today, we’re going to prepare bonfire cupcakes recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Bonfire Cupcakes Recipe
Bonfire Cupcakes is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Bonfire Cupcakes is something that I’ve loved my whole life.
To be with this particular recipe, we have to prepare a few components. You can cook bonfire cupcakes using 21 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Bonfire Cupcakes:
- Get For the Chocolate spiced cupcake
- Take 50 g good quality cocoa powder
- Prepare 100 g dark muscavado sugar
- Take 250 ml boiling water
- Take 125 g unsalted butter, at room temperature
- Take 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
- Prepare 170 g caster sugar
- Take 3 large egg whites (112g roughly)
- Make ready 1 tbsp lemon juice
- Prepare 1/4 tsp cream of tartar
- Get For the bonfire buttercream
- Take 320 g icing sugar
- Take 180 g unsalted butter, room temperature
- Prepare 2 TBSP
- Prepare Box Matchmakers to decorate - Orange or Maple are good
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 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!
So that is going to wrap it up with this exceptional dish bonfire cupcakes recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
