Remember remember the 5th of November…erm yeah don’t remember the rest, but bonfire night is definitely one of my favourite things about Winter. The wrapping up warm, sparklers, fireworks, and getting together with friends and family. This year I’m extra excited, as my friends who are hosting a bonfire night are having a hog roast! One of my favourite foodie treats ever!
So as my contribution towards the night I am making ‘Bonfire Cupcakes.’ So if you fancy staying in the warm and making some sweet treats to celebrate the night the houses of parliament were almost blown up, here is a step by step of how to make them:
Ingredients for the cupcakes –
- 150g margarine
- 150g caster sugar
- 2 eggs (medium)
- 100g self-raising flour
- 50g cocoa powder
- 3 table spoons of whole milk or cream
- Cupcake / muffin cases
- Pre heat oven to 180 (fan oven)
Use an electric whisk to mix the margarine and sugar together in a bowl until it’s a really light fluffy consistency and pale in colour. Next add in the eggs. If they start to congeal add a bit of flour. Once they are all mixed in sift in the flour and cocoa powder. The cocoa powder can make the mixture a bit dry, so this is why you need the spoons of milk or cream to get a nice dropping consistency.
Now either using a piping bag or a couple of spoons, place the mixture into the cases. Make sure the cases are just over half full, so that they don’t rise up too much and over flow while they’re baking.
Now pop them in the oven on the middle shelf for around 18 minutes. Or you can do the usual cake test of pushing a cocktail stick into one of them and if it comes out clean then they’re ready. Pop them on a wire rack to cool, and get started on the icing.
- 1 250g block unsalted butter – this needs to be very soft
- 1 250g bar chocolate – melted down in a bowl over boiling water.
- Once melted put aside to cool
- 300g icing sugar
- Whole milk/cream – optional
Using an electric whisk mix the butter and the icing sugar together in a large bowl, until completely combined and a light fluffy texture. This usually takes around 5 minutes. If you feel the mixture is a bit too stiff add a bit of the milk or cream. Once you are happy with it add in the cooled melted chocolate and whisk again for around 3 minutes.
Tip: do not melt the chocolate in the microwave. It may seem like a good idea as it’s quicker, but it means as the chocolate cools it will harden rather rapidly and not give you a nice smooth consistency that can be easily combined with the butter and icing sugar.
- Piping bag and tip
- Tube of red icing
- Tube of yellow icing
- Matchsticks – I’ve got chocolate orange flavour, but mint will taste just as good
- Popping candy
Using the piping bag I covered all of the cupcakes in icing.
For half of them I then used the matchsticks to create a little log pile, and used the red and yellow icing to create some flames.
The other half of the cupcakes I decorated with sprinkles and popping candy.
Hope you like them and enjoy making them! If you have any questions at all I’ll try to answer them as best as I can.
Remember remember the fifth of November
Gunpowder, treason and plot.
I see no reason why gunpowder, treason
Should ever be forgot…