How to Make Easy Peasy Bonfire Cupcakes

This post may contain affiliate links. Where I make a small commission on purchased items, at no extra cost to you. See my disclosure for details.

Impress your friends and family with these showstopping bonfire cupcakes! Incredibly visually effective, yet VERY easy to make – these chocolate beauties are a guaranteed hit for your next Bonfire Night celebration! Keep reading to learn how to make them…

Why you’ll love this recipe

I always enjoyed fun treats like this on Bonfire night when celebrating with my family. Any excuse for a themed treat or bake, and we were all over it!

These eye catching bonfire cupcakes are no exception, and allow you to celebrate Guy Fawkes night in style! Made with easy two tone frosting, Matchmakers and Cadbury’s Flakes, I guarantee they will bring fireworks to your party table too!

Ingredients

Confused about what ingredients to buy? Not sure about a substitution? Here’s everything you might need to know…

For the cupcakes

• Butter – I always use unsalted butter in baking. If you use (or only have) salted, just leave out the additional salt.
• Sugar – Caster sugar works best in baking due to it’s fine crystals. Don’t use granulated as it’s crystals are much larger.
• Flour – This recipe calls for plain (all purpose) flour. If you only have self raising, leave out the baking powder.
• Cocoa Powder – Make sure you use proper cocoa powder, NOT drinking chocolate powder. (That has additional sugar and will make the cupcakes too sweet.)
• Baking Powder – Don’t substitute this for bicarbonate of soda, as they react differently in baking. And it won’t work in this instance.
• Milk – You can use any milk you have. Semi-skimmed or full fat cows milk, oat milk, almond milk etc.
• Eggs – Large free range are what I tend to use. Whatever you have will likely work, just don’t use really small ones.

For the Frosting

• Icing Sugar – Also called confectioners or powdered sugar, this can’t be substituted.
• Vanilla – Use a good quality vanilla, as you’ll really taste the difference! (My favourite is Little Pod.)
• Food Colouring – Gels are much better, as they don’t affect the consistency like liquid colourings do. I like Sugarflair gels (affiliate link).

Emma’s top tips

Here are tips you’ll find helpful when making bonfire cupcakes.

• Allow time for the butter, milk and eggs to come to room temperature first. Ingredients blend together MUCH better when all at the same temperature. Using cold butter and eggs can affect the final texture.
• Make sure the cupcakes are FULLY cooled before you decorate. Otherwise the frosting will melt, and things will get very messy!
• Can’t get hold of Matchmakers or Cadbury’s Flakes? Pocky and Twirls would work too.
• Make them even more luxurious by coring out the middle and filling with Nutella!

Don’t feel confident enough in your baking skills to make these bonfire cupcakes just yet? Check out baking for beginners, where you can get my Top 5 Tips to Guarantee Baking Success first!

Timings

Have limited time? Struggle with recipe timings? Or juggling around other things? Here’s some time managing info to make your life easier!

• It will take around 15 minutes to make the cupcake batter and fill the cases.
• Baking the cupcakes will take 15-20 mins.
• Allow at least 30 minutes for the cupcakes to cool (you can be making the frosting during this time.)
• It will take about 10 minutes to make the frostings.
• Assembly and decoration will take roughly 5-10 mins.

Easy Bonfire Cupcakes – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Please note, this recipe includes both UK metric and US Cup measurements.

Here is what you will need to make approx 16.

Ingredients

For the Cake

• 80g (1/3 Cup) Unsalted Butter, Room Temp
• 280g (1 + 1/4 Cups) Golden Caster Sugar
• 200g (1 + 1/2 Cups) Plain Flour
• 40g (1/3 Cup + 1 tbsp) Cocoa Powder
• 1 tbsp Baking Powder
• 1/4 tsp Salt
• 240ml (1 Cup) Whole Milk, Room Temp
• 2 Eggs, Room Temp

For the Frosting

• 400g (3 + 2/3 Cup) Icing Sugar, Sifted
• 200g (3/4 Cup + 1 tbsp) Unsalted Butter, Room Temp
• 1 tsp Vanilla Extract
• Splash of Milk
• Orange Food Colouring Gel
• Yellow Food Colouring Gel

To Decorate

• 1 x 130g (4.5 oz) Box of Matchmakers (I used Honeycomb flavour)
• 4 x Full Sized Cadbury’s Flake Bars

Essential Equipment

• 2 x 12 Hole Cupcake Tins
• 16 Foil Cupcake Cases
• Electric Stand Mixer or Large Bowl and Electric Hand Whisk
• Jug
• Fork
• 2 x Bowls
• Cocktail Sticks or Teaspoons
• Piping Bag
• Large Star Nozzle

Cupcake instructions

First, line your cupcake tins with the foil cases and set to one side. Preheat your oven to 180°C/Fan 170°C/356ºF.

Next, in an electric stand mixer (or a large bowl with an electric hand whisk), beat together the butter (80g | 1/3 Cup), sugar (280g | 1 + 1/4 Cups), flour (200g | 1 + 1/2 Cups), cocoa powder (40g | 1/3 Cup + 1 tbsp), baking powder (1 tbsp) and salt (1/4 tsp) until it becomes like fine breadcrumbs.

Then, in a jug, beat together the milk (240ml | 1 Cup) and the eggs (x 2) with a fork. Pour two thirds into the dry ingredients and mix until really smooth. Then add the remaining third, and mix again until all the ingredients are smooth and blended well.

Next, fill each cupcake case to about 2 thirds full, and bake for 15 – 20 minutes. Until a skewer inserted into the middle comes out clean.

When fully baked, transfer the cupcakes to a wire rack to cool completely while we make the frosting.

Frosting instructions

In an electric stand mixer or a large bowl with an electric hand whisk, beat together the icing sugar (400g | 3 + 2/3 Cup), butter (200g | 3/4 Cup + 1 tbsp), and vanilla extract (1 tsp).

Start on a slow speed and work up to high, or you will be engulfed in a mushroom cloud of icing sugar! Then continue beating on high for a good few minutes, until the mixture is really light and smooth. Add a splash of milk to loosen it a little if you need to, and mix again until smooth.

Divide the frosting between two bowls. Then, using cocktail sticks (or a teaspoon), add orange food colouring to one and yellow to the other.

Keep gradually adding colour until you get the shades that you want. Remember, you can always add more, but you can’t take it out.

Assembly instructions

Next, load a piping bag with a large star nozzle. Then carefully spoon the orange frosting down one side of the bag, and the yellow down the other side. It doesn’t have to be exact, just roughly.

Have a little practice swirl on a plate to make sure that both colours are coming through, then pipe swirls on top of each cupcake by piping circles from the outside in.

You may like to pipe another smaller swirl on top like I did. I think it looks good to have a tall fire under the “logs.”

Decorating instructions

To decorate your bonfire cupcakes, snap some Matchmakers (1 x 130g | 4.5 oz box) in half and others into smaller pieces. Then cut the Flakes (x 4 full size bars) into small pieces.

Start by making a ‘teepee’ style frame using 3 or 4 larger Matchmakers, then dot smaller Matchmakers and pieces of flake around the bottom. Repeat until all the cakes are covered and look like super cute mini bonfires!

How to store bonfire cupcakes

Store your bonfire cupcakes in an airtight metal container (or cardboard cake box) at room temperature, and consume within 3-4 days.

Avoid plastic containers if you can. Sugar sweats in plastic, which can very quickly effect the texture of all your hard work!

Loved this bonfire cupcakes recipe? Pin it!

Continue to Content

Easy Bonfire Cupcakes Recipe

Yield: 16

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

These showstopping bonfire cupcakes are visually effective, yet VERY easy to make! A guaranteed hit for your next Bonfire Night celebration!

Print

Ingredients

For the Cake

• 80g (1/3 Cup) Unsalted Butter, Room Temp
• 280g (1 + 1/4 Cups) Golden Caster Sugar
• 200g (1 + 1/2 Cups) Plain Flour
• 40g (1/3 Cup + 1 tbsp) Cocoa Powder
• 1 tbsp Baking Powder
• 1/4 tsp Salt
• 240ml (1 Cup) Whole Milk, Room Temp
• 2 Eggs, Room Temp

For the Frosting

• 400g (3 + 2/3 Cup) Icing Sugar, Sifted
• 200g (3/4 Cup + 1 tbsp) Unsalted Butter, Room Temp
• 1 tsp Vanilla Extract
• Splash of Milk
• Orange Food Colouring Gel
• Yellow Food Colouring Gel

To Decorate

• 1 x 130g (4.5 oz) Box of Matchmakers (I used Honeycomb flavour)
• 4 x Full Sized Cadbury’s Flake Bars

Essential Equipment

• 2 x 12 Hole Cupcake Tins
• 16 Foil Cupcake Cases
• Electric Stand Mixer or Large Bowl and Electric Hand Whisk
• Jug
• Fork
• 2 x Bowls
• Cocktail Sticks or Teaspoons
• Piping Bag
• Large Star Nozzle

Instructions

For the cupcakes

1. Line your cupcake tin with cases and preheat your oven to 180°C/Fan 170°C/356ºF. Then mix together the butter, sugar, flour, cocoa powder, baking powder and salt in an electric stand mixer (or large bowl with an electric hand whisk), until it resembles a breadcrumb consistency.
2. Beat the milk and eggs together in a jug. Then add two thirds to the dry ingredients, and mix until smooth. Followed by the remaining third, and mix once again until smooth.
3. Fill each cupcake case two thirds full with batter, then bake for 15-20 mins. Until a skewer inserted into the middle comes out clean.
4. Remove from the oven and transfer to a wire rack to cool completely.

For the frosting

1. Starting on a slow speed, beat together the icing sugar, butter and vanilla. Work up to a high speed, then beat until very light and fluffy.
2. Divide between two bowls, then add the gel colours to each one using cocktail sticks.
3. Load your piping bag with the star nozzle, then add the orange frosting down one side of the bag, and the yellow frosting down the other.

To Decorate

1. On top of each cupcake, pipe swirls of frosting from the outside in. I add another smaller swirl on top to create a taller 'fire'.
2. Next, break some of the Matchmakers in half, and others into smaller pieces. And cut the Cadbury's Flakes into pieces. Then make a 'teepee' style frame out of 3 or 4 Matchmakers, and place smaller pieces and Flakes around the bottom.

Notes

If you would rather use a more in depth picture recipe, please see the main body of this post. Where you’ll also find lots of extra FAQs and helpful tips, should you need them.

Please note, this recipe includes both UK metric and US Cup measurements.

Tips

• Allow time for the butter, milk and eggs to come to room temperature first. Ingredients blend together MUCH better when all at the same temperature. Using cold butter and eggs can affect the final texture.
• Make sure the cupcakes are FULLY cooled before you decorate. Otherwise the frosting will melt, and things will get very messy!
• Can’t get hold of Matchmakers or Cadbury’s Flakes? Pocky and Twirls would work too.
• Make them even more luxurious by coring out the middle and filling with Nutella!

Storage

Store your bonfire cupcakes in an airtight metal container (or cardboard cake box) at room temperature, and consume within 3-4 days.

Avoid plastic containers if you can. Sugar sweats in plastic, which can very quickly effect the texture of all your hard work!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no extra cost to you.

• 
  JEM Medium Open Star Savoy Nozzle #2M (Uncarded)
• 
  Green and Blacks Organic Fairtrade Cocoa Powder, 125g

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 366Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 63mgSodium: 147mgCarbohydrates: 55gFiber: 1gSugar: 43gProtein: 3g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

Did you make this recipe?

I'd love to hear about it! Please leave a comment on the blog or tag me on Instagram.

If you like this recipe…

…you might also like:

• How to make firework biscuits!
• Easy chocolate covered cinder toffee
• Traditional Bonfire toffee recipe

I want to see YOUR cooking!

Have you made these stunning bonfire cupcakes? I’d love to know if you have! Tag me in your pics on Facebook, Twitter and Instagram or email me at emma@kitchenmason.com.

Emma Mason

Experienced British Online Publisher, recipe writer, and home cook, Emma has a background of over 20 years in British cuisine and cooking. Born and bred in the UK, she excels in classic British dishes, is passionate about air frying, and loves sharing her Gran’s old school recipes. She has been featured in popular publications such as Food Network, Cosmopolitan, and The Huffington Post.

Knowledgeable On: Traditional British Cuisine, Recipe Writing, Air Frying, Home Cooking.