I always have my first mug of mulled wine on bonfire night, but I’m still not willing to give Autumnal flavours up completely. Which is why these Bonfire cupcakes are the perfect transition food to ease you from Autumnal vibes into the festive spirit.
A rich chocolate cupcake, filled with a mulled wine crème pâtissière, topped with a pumpkin spice Swiss meringue buttercream and if you’re feeling really fancy, top that with a torched mulled wine marshmallow.
Bonfire Cupcakes
Chocolate Cupcakes
- 170g caster sugar
- 170g margarine (I use stork)
- 130g self-raising flour
- 40g cocoa powder
- 3 eggs
Pre-heat the oven to 170°C and line a cupcake tray with large cupcake cases. This mixture makes about 12 cupcakes.
Sift the flour, cocoa powder and caster sugar into a bowl. Add the margarine and eggs and beat together until the mixture is smooth. Spoon the mixture into the cupcake cases until they are about two-thirds full. Bake in the oven for 15-18 minutes until risen and a skewer comes out clean. Remove the cakes from the tin and leave to cool on a wire rack.
Mulled Wine Crème Pâtissière
- 150ml mulled wine
- 2 egg yolks
- 30g caster sugar
- 10g cornflour
- 10g custard powder
- 15g unsalted butter
- 20g icing sugar (sifted)
Heat the mulled wine gently in a saucepan until it starts to steam (but not boil). Meanwhile, in a separate bowl, whisk together the egg yolks and caster sugar. Then add the cornflour and custard powder and whisk. Pour a small amount of the hot mulled wine into the bowl and whisk together. Then pour all the mix back into the pan. Over a high heat, whisk the mixture continuously until it is thick. Once thickened, take the saucepan off the heat and whisk in the butter and the icing sugar. Pour into a clean bowl and cover with cling film (the cling film should touch the surface of the crème pâtissière to stop a skin forming on top). Leave to cool in the fridge.
Pumpkin Spice Swiss Meringue Buttercream,
- 3 egg whites
- 150g caster sugar
- 150g unsalted butter (cubed and at room temperature)
- 2 tsp pumpkin spice (I used this recipe )
Whisk the egg whites and caster sugar in a bowl over a pan of simmering water. Using a thermometer, keep whisking until the mixture reaches 65-70°C. Then, pour the meringue into a stand mixer and whisk until the meringue is smooth, cooler and creates stiff peaks. On the lowest speed, continue whisking the meringue and add the butter one piece at a time. Sometimes, after adding butter, the mixture can look separated. If this happens, keep whisking at the lowest speed and it will come back together. Once all the butter has been added, the mixture should look smooth and silky. Add the pumpkin spice and whisk in. Transfer to a piping bag with a nozzle of your choice.
Once all the components are ready, use a small serrated knife to cut a hole in the centre of each cupcake. Generously fill the holes with crème pâtissière. You could use a teaspoon to spoon it in, however, I find it easier to use a piping bag. Swirl the buttercream over the top of each cupcake. I topped each cupcake with one of my Mulled Wine Marshmallows that I had made the day before (the recipe can be found here) and gave them a generous torching! Enjoy!