How to Prepare Super Quick Homemade Bonfire Cupcakes

Hey everyone, it’s Ramsay, welcome to my recipe page. Today, we’re going to prepare a special dish, bonfire cupcakes. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Bonfire Cupcakes is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Bonfire Cupcakes is something that I’ve loved my entire life. They are nice and they look wonderful.

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

The ingredients needed to make Bonfire Cupcakes:

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

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