Baking for bonfire night

Bonfire night celebrations may be slighter different this year, to say the least.

Why not create your own bonfire without having to go outside in the cold!

INGREDIENTS

Cupcake:
200 grams Plain flour
45 grams Cocoa powder
2 teaspoons Baking powder
1/4 teaspoon Salt
100 grams Soft light brown sugar
180 grams Caster sugar
80 grams Unsalted butter
240 milliliters Whole milk
2 Eggs
Grated zest of 1 Orange

Buttercream:
450 grams Icing sugar
150 grams Unsalted butter
35-40 milliliters Whole milk

To decorate:
Yellow & Red gel food colour
Orange flavoured Matchmakers

Preheat oven to 190°C. Sift the dry ingredients together into a bowl.

In a separate bowl beat together the butter and two sugars until creamy.
Meanwhile, in another bowl/jug whisk together the milk, eggs and vanilla extract.

Add 1/3 of the wet ingredients into the butter mixture and mix on a slow/medium speed followed by 1/3 of the dry ingredients.

Scrape down your bowl and beat in 1/2 the remaining wet ingredients followed by the rest of the dry ingredients. Once combined pour in the remaining wet ingredients.

Once the mixture is smooth, evenly divide it into the cupcake cases.

Bake in the oven for 18-22 minutes or until a skewer comes out clean.

For the buttercream sift the icing sugar into a bowl and beat it into the butter,pour in the milk to combine.

Beat for a good 5 minutes until the icing is paler in colour and is light and fluffy. Divide buttercream into two bowls.

Colour one bowl of buttercream yel
low and the other orangey red using both the red and yellow gel colour.
Place the icing into a piping bag with a star tip adding small dollops at a time alternating between the two colours to create a fire effect.

Pipe swirls onto each cupcake and decorate by breaking up the matchmakers into smaller pieces and leaning them against the buttercream