These show-stopping cupcakes are the perfect thing to keep your sugar levels up this bonfire night! You can either make large muffin sized cakes ( pictured) or smaller traditional sized cupcakes cakes for little hands. The chocolate cupcake recipe is a goodie and one that can be made again and again in lots of shapes and forms.
Makes 12 muffin sized cupcakes or 18 traditional cupcakes
Takes 20-25mins to bake
for the cakes
100g unsalted butter, room temp
200g Demerara or brown caster sugar
200g plain flour
40g cocoa powder
1tbsp baking powder
pinch of salt
220ml whole milk
2 large eggs, beaten, room temp
for the butter icing
400g icing sugar, sieved
200g unsalted butter, room temp
Dash of milk
Orange and or red food colouring
for the decoration
12 hole cupcake tray ( 2 trays or cook in 2 batches if making traditional cupcakes)
Large cupcake cases ( I used these)
Large star hole nozzle
Preheat your oven to 180°C/Fan 170°C.
Line your 12 hole cupcake tin with the cases, (if you have enough cases I double them up, which is a stylists tip, as you get a better overall look and shape).
Mix the ingredients in a large bowl. Using a Kitchen Aid or hand blender on a medium to high setting whip the butter until pale and fluffy. This can take a few minutes.
Add the sugar then add the remaining dry ingredients; flour, cocoa powder, baking powder and pinch of salt.
Next in a separate bowl lightly beat the two eggs.
Add the milk and eggs to the cocoa mixture. On a slow setting combine.
Spoon ingredients into the cupcake cases so they are two thirds full.
Bake in the preheated oven for 20-25 minutes for the traditional sized cupcakes or 25-30 minutes for the larger size. Double check by using a skewer, inserting into the middle. If comes out clean they are cooked.
Transfer the cakes to a wire rack to cool completely whilst you make the butter icing.
THE BUTTER ICING
Place the butter into a large bowl and on a high setting whisk until pale and fluffy.
Add the sieved icing sugar and slow down the speed so it doesn’t puff up into a cloud of smoke!
Add the vanilla.
Using the back of a teaspoon, dip into the orange gel food colouring. Swirl this around the butter icing. Dont mix too much.
Then dip the end of a teaspoon into the red food colouring and also swirl around.
Cut the tip off an icing bag and add the large star nozzle.
Spoon in the mixed icing and squeeze to the end.
Create swirls of fire on top of the cupcakes.
Finally, break the mikado biscuits in half and stack them up like logs or kindling.
Enjoy your cupcakes!