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5th November Guy Fawkes Night – Firework Cupcakes

Light up your life with this Bonfire Night cupcake recipe!

 

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Ingredients

Basic cupcake mixture

  • 150g butter, softened
  • 150g caster sugar
  • 150g self-raising flour
  • 3 medium eggs
  • 2 tbsp of milk
  • A few drops of vanilla extract
  • 12-hole cup cake tray, lined with paper cases
  • 1 tsp vanilla extract
  • 60ml milk
  • Dark blue food colour paste
  • Gold star sprinkles

For the buttercream icing

  • 110g butter, room temperature
  • 500g icing sugar

For the fireworks

  • 400g white chocolate
  • 100g coloured sprinkles
  • 25g edible gold glitter

You will also need:

  • 2 piping bags and a plain tip

Method

Basic Cupcakes

1. Set the oven to gas mark 5 or 190°C.

2. Place all the ingredients in a bowl and beat until smooth.

3. Divide the mixture between the paper cases and bake in the centre of the oven for 15-18 minutes or until the cakes have risen and are just firm to the touch in the centre.

4. Remove cakes from the oven and transfer them to a wire rack to cool.

Fireworks

1. Melt the white chocolate on a bain marie until completely melted and smooth.

2. Put the melted chocolate into a piping bag and snip the end off with a sharp pair of scissors.

3. Place a sheet of baking parchment on your kitchen surface and pipe 12 firework shapes, making sure you pipe a long stem with shorter ‘branches’ as you can see in the picture.

4. Cover each shape with sprinkles and gold glitter immediately after piping it, before the chocolate sets.

5. When you have finished all 12, pop them in the fridge to set for 30 minutes.

Buttercream

1. Add the butter, icing sugar, a drop of navy blue food colouring and vanilla extract to a large mixing bowl.

2. Beat the mixture for about 5 minutes with an electric whisk until smooth.

3. Pour the milk in gradually if you need to moisten the mixture (you may not need all of the milk).

4. Once the cakes have cooled completely, pipe the buttercream on top of the cupcakes in a swirl pattern by piping from the outer edge and working your way in.

5. After you have iced each cupcake, seal the piping bag to prevent the buttercream from drying out.

6. Sprinkle with the gold stars.

7. When the ‘fireworks’ have set, push one in the centre of each cupcake.

Check out the original recipe at http://www.goodtoknow.co.uk/recipes/530893/firework-cupcakes