Remember, remember the 5th of November..... and with these delicious cupcakes everyone will.
Ingredients For The Cupcakes
250g Butter 250g Caster Sugar 250g Self Raising Flour 4 Medium Free Range Eggs Zest of 1 orange and grate the rind
Ingredients For Buttercream 250g Butter 500g Icing Sugar 1 Tsp Vanilla Extract Few Drops Food Colouring (red, orange)
Decoration Matchmaker chocolates
1* Beat the butter and sugar in a mixing bowl until light and fluffy. 2* Add the flour and eggs and the orange zest / rind and mix. (if doing by hand then add it slowly but don't over mix) 3* Pop cake cases into tins (it will make about 24 fairy cases or 16 - 18 muffin tins) Divide the mixture between the case
4* Pop the cupcakes in the oven at a pre heated temperature of 170oC 5* Bake the cakes for about 18 - 20 minutes or until golden brown. 6* Remove from the oven and pop onto a rack to cool.
7* To make the buttercream, mix the butter and icing sugar to a bowl and beat. (you may want a little splash of milk)
8* Add a small amount of food colouring to the buttercream and the vanilla extract.
How To Decorate The Cupcakes
I always use disposable icing bags and plastic reusable nozzles.
Add the buttercream to the icing bag, take your first cupcake and follow the cupcake case around the outside and then make you way to the middle for the perfect swirl. (There are some fabulous tutorials on you tube)
For these cupcakes I used Lakeland’s 2 in one piping bag so I could have 2 colours you can find them here - Lakeland piping bags
Next break each matchstick chocolate in two and place around the Cupcakes - like a bonfire.
For added fun you could add marshmallows onto a toothpick and place on the ‘bonfire’ or add sparklers or edible glitter / popping candy.
This slate cake stand has come from Next, but you can find similar in Homesense and TKMaxx.