Another themed cupcake post coming your way! This time I’ve created cupcakes that look like mini bonfires! I got inspiration from a photo I saw on Pinterest of a cupcake decorated to look like a fire and thought it would be perfect for bonfire night. I don’t have any plans for this bonfire night, but staying in and eating these cupcakes sounds like a good plan to me!
I have been baking a lot recently and I have had a major struggle with getting my cupcakes to rise. I was just adapting normal cupcake recipes to make them vegan like replace the egg with egg replacer and change the butter to vegan butter, I would put them in the oven and they would rise nicely until about two minutes until they were ready to come out they would sink! They were fully cooked and I never opened the door during their time in the oven, no matter what I changed this would happen. Until today when the same thing happened, so I searched on YouTube vegan cupcake recipe and saw a one that didn’t require egg replacer or butter. So I gave it a go and they are what you’re seeing in the photo above! They were a huge success and have risen beautifully and didn’t sink one bit! I’m so sorry if you’ve used the recipes in my previous baking posts and have had the same problem with your cupcakes rising, but from now on try this vegan recipe and you’ll probably have more success!
Ingredients for cupcakes
180g self-raising flour
180g caster sugar
40g cocoa powder
4 tbsp vegetable oil
1 tsp baking powder
1 tsp vanilla extract
Ingredients for decorations
Chocolate icing – 50g vegan butter, 250g icing sugar, 1 tbsp cocoa powder
Fire icing – 60g vegan butter, 250g icing sugar, red, orange and yellow food colouring
Vegan marshmallows I use freedom confectionary marshmallows
Method for cupcakes
Preheat your oven to 200°c and line a baking tray with cupcake cases. Mix all dry ingredients together, then add all of the wet ingredients and mix thoroughly. Fill the cupcake cases with the mixture and bake in the oven for 15 minutes or until cooked throughly through the middle. Take out of the oven and place on a cooling rack to cool fully before decorating.
Method for decorations
For the chocolate icing, mix the vegan butter with the icing sugar and cocoa powder until it is stiff enough to pipe while keeping its shape. Put into a piping bag and place to one side or in the fridge while you make the coloured icing. For the coloured icing mix 60g of vegan butter with the icing sugar and split evenly into three different bowls, add red food colouring to one bowl, orange to another and yellow to the last. Mix the food colouring in with the buttercream until well combined. In a piping bag laid on a flat surface carefully place the red buttercream on the side that is on the flat surface, next layer on top the orange buttercream then the yellow on top of that. Close the bag and squeeze until all three colours come out of the nozzle together. To decorate pipe a flat layer of the chocolate icing onto a cupcake, snap up some mini pretzel’s and arrange in the middle of the chocolate icing, then gently sprinkle a small amount of icing sugar over the whole cupcake. Lastly pipe a small swirl on top of the pretzel’s to create the fire.