Recipe of Perfect Bonfire Cupcakes

Bonfire Cupcakes Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Here is the best “Bonfire Cupcakes” recipe we have found so far. This is gonna smell and look delicious.

Ingredients of Bonfire Cupcakes

1. Prepare of For the Chocolate spiced cupcake.
2. Prepare 50 g of good quality cocoa powder.
3. Prepare 100 g of dark muscavado sugar.
4. Take 250 ml of boiling water.
5. Make ready 125 g of unsalted butter, at room temperature.
6. Prepare 150 g of caster sugar.
7. Prepare 2 of large eggs.
8. Take 225 g of plain flour.
9. Prepare 1 tsp of mixed spice.
10. Make ready 1/2 tsp of baking powder.
11. Take 1/2 tsp of bicarbonate of soda.
12. Make ready of For the marshmallow fluff filling.
13. It’s 170 g of caster sugar.
14. Make ready 3 of large egg whites (112g roughly).
15. Make ready 1 tbsp of lemon juice.
16. Make ready 1/4 tsp of cream of tartar.
17. Take of For the brandy bonfire buttercream.
18. You need 320 g of icing sugar.
19. You need 180 g of unsalted butter, room temperature.
20. Prepare 2 TBSP of Brandy.
21. You need Box of Matchmakers to decorate - Orange or Maple are good.

Bonfire Cupcakes instructions

1. 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..
2. 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..
3. 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..
4. 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..
5. 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..
6. 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..
7. 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!.