Bonfire Cupcakes

Categories:

cakes & cupcakes
quick & easy
coffee break
autumn
bonfire night

Celebrate Bonfire Night with this eye-catching Bonfire Cupcake recipe. Flavoured with warming cinnamon and ginger, the light cupcake sponges are topped with a smooth buttercream, pretzel sticks and mini marshmallows to give them that fun bonfire look! These cupcakes will be a great baking project to get the kids involved in for Bonfire Night but are equally fun to be made by the adults too.

Prep Time
20
minutes
Cook Time
15 minutes
Check out the baker

This lovely recipe was created by Anna. You can find more of her stunning bakes via her Instagram @anna_wierzbinska or through her baking blog.

Find more of her recipes here
Ingredients
Servings
12
For the cupcakes
  • 100 g unsalted butter softened
  • 130 g caster sugar
  • 40 g Lyle's Golden Syrup
  • 1 large egg
  • 150 g self- rising flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp baking powder
  • 170 g natural yogurt
For the frosting
  • 225 g unsalted butter softened
  • 500 g icing/ powdered sugar
  • 1 tsp vanilla extract
  • 1 small orange food colouring
  • 1 small yellow food colouring
  • 1 medium bag of mini marshmallows for decoration
  • 1 medium bag of pretzel sticks for decoration
  • 1-2 Tbsp milk
Instructions
How to make Bonfire Cupcakes

To make the cupcakes

1. Preheat the oven to 175 C (160C fan). Line the 12-hole muffin/ cupcake case with 12 paper cases.

2. In a medium bowl, using an electric mixer, cream together the butter and the sugar until pale and fluffy, for about 2 minutes. Add Lyle's Golden Syrup and mix again. Crack in one large egg, and whisk to combine.

3. In a large bowl, sift together the flour, baking powder, cinnamon, and ginger. Fold the dry ingredients into the butter and sugar mixture and whisk until just combined. Divide the batter between the cupcake cases, filling them up to 2/3.

4. Bake for 15-20 minutes, until risen and golden, or until a toothpick inserted in the middle comes out clean. Remove from the oven and allow them to cool for 5 minutes, before transferring the cupcakes into a wire rack to cool completely.

To make the frosting

1. Using an electric mixer, beat the butter and icing sugar together. Add the vanilla extract and mix again. Divide the frosting between two bowls. Add a few drops of orange food colouring to one of the bowls, and a few drops of yellow food colouring to another bowl, mixing well to combine.

2. Transfer the frosting into a piping bag, alternating the colours. Pipe the frosting on top of the cupcakes. Decorate the cupcakes with pretzel sticks. Place the mini marshmallows onto the toothpicks and decorate the cupcakes with them to make them look like mini bonfires.