Hello, I’m Laura. Today, we’re going to prepare bonfire cupcakes recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Bonfire Cupcakes Recipe
Bonfire Cupcakes is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Bonfire Cupcakes is something which I’ve loved my entire life.
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 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
- Get 250 ml boiling water
- Take 125 g unsalted butter, at room temperature
- Take 150 g caster sugar
- Prepare 2 large eggs
- Get 225 g plain flour
- Make ready 1 tsp mixed spice
- Get 1/2 tsp baking powder
- Make ready 1/2 tsp bicarbonate of soda
- Take For the marshmallow fluff filling
- Take 170 g caster sugar
- Prepare 3 large egg whites (112g roughly)
- Prepare 1 tbsp lemon juice
- Get 1/4 tsp cream of tartar
- Take For the bonfire buttercream
- Get 320 g icing sugar
- Make ready 180 g unsalted butter, room temperature
- Prepare 2 TBSP
- Make ready Box Matchmakers to decorate - Orange or Maple are good
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 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’s going to wrap it up for this exceptional dish bonfire cupcakes recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
