Bonfire Cupcakes Recipe

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Chocolate cupcakes with a bonfire flame inspired butter cream icing design, and Cadbury’s flake fire logs.

Bonfire night is going to be a little different this year, as we are all aware. However, I am determined to make sure it’s still celebrated, as with every other occasion that we could easily give up on at the moment! 

Whats the point?

I’m hearing this question a lot! Well the point is, we’re already missing out on so much at the moment, we all need to make the most of what we’ve got and what we’re able to do. So I’m kicking bonfire night off with these Chocolate Bonfire Cupcakes

You can do whatever flavour you like, but I have chosen to go for chocolate, simply because I thought it would look best. Well, that and the fact I love chocolate, what can I say?

Creating the orange and red flames couldn’t be easier. The colour blend looks trickier than it is! You literally make the icing, split it into 2, colour them both separately and line them both together on clingfilm before placing in a piping bag. The colours come out together on their own – easy!

As for the cupcakes, I’ve just shared a chocolate cupcake recipe for you, one that you may have seen before on my blog, but just so that it’s all in one place for you. If you choose to use a different flavour, don’t bother putting in the cocoa powder, and add your orange or lemon or whatever flavour you want to use instead. 

So, I’d love to know what you decide to do this bonfire night, let me know in the comments below! And I’d love to hear if these bonfire cupcakes are on your to do list!

Click here for a quick Tik Tok video of the decoration of these bonfire cupcakes.

Here’s how I made my bonfire cupcakes

*This post contains affiliate links 

What you’ll need to make these bonfire cupcakes 

Scales

Mixer (or electric hand whisk and mixing bowl)

Bun Tin

12 Cupcake Cases

Wire Cooling Rack

Piping Bag

Medium Open Star Nozzle

Cling Film

Spatula

2 Bowls

Ingredients

Cake

  • 5oz Caster sugar
  • 5oz Butter/Margarine
  • 3 Eggs
  • 5oz Self Raising flour 
  • 2 Tablespoons cocoa powder 

Decoration

  • 16 oz icing sugar
  • 8 oz butter
  • orange food colouring gel
  • red food colouring gel
  • multipack of flakes

Method

Cake

To prepare, preheat the oven to 180 degrees and place 12 cupcake cases in a bun tin.

  1. Firstly, place the caster sugar and butter/margarine in the mixer and mix until light and fluffy.
  2. Secondly, add the eggs and mix until combined.
  3. Add the self raising flour and cocoa powder and mix until combined. If you’re using vanilla extract, you can also add that at this stage.
  4. Divide the mixture evenly between 12 cupcake cases in a bun tin, and bake on the middle shelf of a preheated oven at 180 degrees for around 20 minutes or until risen and springy to the touch. Don’t open the oven door until you think they look ready. If when you press on the top, they sink,  carefully shut the oven door and bake for longer. 
  5. Once the cupcakes are ready, remove them from the oven and place onto a wire cooling rack. Leave to cool completely before decorating.

Decoration

  1.  Place the icing sugar and butter in a stand mixer (or mixing bowl with an electric hand whisk) and mix until combined.
  2. Divide the mixture between two bowls, and add orange food colouring gel to each. 
  3. Add red food colouring gel to one of the bowls until you get the depth of red that you want. If you find that the icing starts to become too wet/soft from the gel, you can add a little more icing sugar to thicken it up again.
  4. Lay a large square of clingfilm on the worktop and place the orange icing in a vertical line in the middle, leaving around 2 inches of film at either end. 
  5. Place the red icing in a line next to the orange one in the same way.
  6. Roll up the cling film until the icing is fully covered, and close off one end of the film by twisting it. Leave the other side open, and place the roll into a piping bag with a drop flower nozzle, putting the open side at the bottom.
  7. Test the piping bag on a piece of greaseproof paper to ensure the red and orange icing are both coming out together.
  8.  To create the flames, place the tip on the piping nozzle randomly on to the cupcake surface, push a small amount of icing through, and drop the nozzle down before releasing pressure and pulling away. Repeat this until most of the cupcake surface is covered, minus a few odd gaps.
  9. Cut a flake into quarters, and cut each quarter into 2 or more pieces long ways to form different sized logs. Add 2-3 logs to the first layer of icing flames.
  10. Pipe a few more flames over the top of the flake logs to make it look like they are burning.
  11. Finally, pick up any flake crumbs from when you chopped them, and sprinkle the crumbs over the top to complete your bonfire cupcakes.

Thanks for reading, don’t forget to follow me on Instagram, Facebook, Twitter , Pinterest to keep up to date with my latest posts.

If you liked this Bonfire Cupcakes recipe, you might also like my Crunchie Cheesecake recipe. Click here to read it.

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