Easiest Way to Prepare Quick Bonfire Cupcakes

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Before you jump to Bonfire Cupcakes recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Lowering costs Within the Kitchen.

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We hope you got benefit from reading it, now let's go back to bonfire cupcakes recipe. To cook bonfire cupcakes you only need 21 ingredients and 7 steps. Here is how you do it.

The ingredients needed to prepare Bonfire Cupcakes:

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

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