Recipe of Super Quick Homemade Bonfire Cupcakes

Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, bonfire cupcakes. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Bonfire Cupcakes is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Bonfire Cupcakes is something which I’ve loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can have bonfire cupcakes using 21 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Bonfire Cupcakes:

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

Steps to make Bonfire Cupcakes:

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!

So that’s going to wrap it up for this exceptional food bonfire cupcakes recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!