Bonfire Cupcakes is the nomero uno that comes to most people’s thought when it comes to a delightul dish. Today, we will tell you procedures on preparing a tasty Bonfire Cupcakes.
We hope you got insight from reading it, now let’s go back to bonfire cupcakes recipe. To make bonfire cupcakes you need 21 ingredients and 7 steps. Here is how you do that.
Firstly, below are the ingridients that you should prepare to serve Bonfire Cupcakes:
- Use of For the Chocolate spiced cupcake.
- Get of good quality cocoa powder.
- Use of dark muscavado sugar.
- Take of boiling water.
- Provide of unsalted butter, at room temperature.
- Take of caster sugar.
- Provide of large eggs.
- Get of plain flour.
- You need of mixed spice.
- Take of baking powder.
- Take of bicarbonate of soda.
- Provide of For the marshmallow fluff filling.
- Take of caster sugar.
- You need of large egg whites (112g roughly).
- Prepare of lemon juice.
- Take of cream of tartar.
- Get of For the brandy bonfire buttercream.
- You need of icing sugar.
- You need of unsalted butter, room temperature.
- Get of Brandy.
- Use of Matchmakers to decorate – Orange or Maple are good.
After readying the ingridients, now we are set to make our delightful 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!.
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Recipe : Bonfire Cupcakes
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