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Prep

20 min

Bake

15 mins

Serves

10+

Difficulty

Easy

About

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.

Classic-Tin
made using

Lyle’s Golden Syrup Tin

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Instructions
Ingredients
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How to make Bonfire Cupcakes

To make the cupcakes

Step 1

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

Step 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.

Step 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.

Step 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

Step 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.

Step 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.

Ingredients

Serving

1

For the cupcakes

Butter

Butter

Unsalted, softened

100 g
Pure Cane Caster Sugar

Tate & Lyle Caster Sugar

130 g
Lyle's-golden-syrup

Lyle’s Golden Syrup

40 g
Eggs

Egg

large

1
Flour

Self raising flour

150 g
Cinnamon

Ground Cinnamon

1 tsp
Ginger-Ground

Ground ginger

1/2 tsp
Baking-powder

Baking powder

1/2 tsp

Natural yoghurt

170 g

For the frosting

Butter

Butter

unsalted, softened

225 g
Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

or powdered sugar

500 g
Vanilla

Vanilla Extract

1 tsp
Food-colouring-liquid

Orange food colouring

1
Food-colouring-liquid

Yellow food colouring

1

Mini marshmallows

Medium bag, for decoration

Pretzel-sticks

Pretzel sticks

For decoration

Milk

Milk

1-2 tbsp

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Our Syrups

Ideal for baking and toppings, and a perfect companion for pancakes and porridge.

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