These Bonfire Cupcakes are super simple to make and look really effective! Perfect for a bonfire and fireworks night! A step by step video on how to make these is below.
For this, I’m using my flat topped chocolate cupcakes which are perfect for decorating. You can find the recipe here.
I’m using brown cupcake cases and concentrated Sugarflair food colouring in Red Extra, Tangerine and Melon. Also my open star nozzle is a 1M and using large disposable piping bags. All equipment is available from Iced Jems.
You will need;
- 12 cupcakes
- 250g unsalted butter
- 500g icing sugar
- Matchmakers (I’m using the orange ones)
- Red, orange and yellow food colouring
- Piping bag
- Open star nozzle – 1M
- Cream the butter for a few minutes
- Add in the icing sugar and mix well
- If flavouring your buttercream, put the flavouring in now
- Divide the buttercream into three bowls
- Colour the buttercream red, orange and yellow
- Fit a piping bag with an open star nozzle
- Put the piping bag into a stand or pint glass
- Fill with all three colours
- Squeeze down the buttercream and twist the bag at the top to stop buttercream coming out
- Starting in the middle of the cupcake, squeeze out a large star shape
- Then, from the outside squeeze the buttercream out and go around the outside of the star twice and into the middle
- Stop squeezing and pull away
- Using halves of Matchmakers press them into the sides of the buttercream swirl to create a ‘bonfire’ look
Store in a cool, dry room in a cake/cupcake box and enjoy within 2-3 days!
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