Hello 2021!

Bring in the new year with these fun firework cupcakes – add your own twist with your choice of colours and design. Easy and quick to make, they’re the perfect way to put on an indoor firework display!

Vanilla Cupcake Recipe

Yield: 12 cupcakes

Ingredients

  • 100g (4oz) softened unsalted butter
  • 150g (5oz) self-raising flour
  • 150g (5oz) caster sugar
  • 2 large free-range eggs
  • ¼ tsp bicarbonate soda
  • ½ tsp vanilla extract
  • 3 tbsp milk

Equipment

  • Stand mixer or hand mixer
  • Weighing scales
  • 12 hole muffin tray
  • 12 cupcake cases
  • Rubber spatula
  • Wire cooling rack
  1. Pre-heat your oven to 170°C (fan) and line a 12 hole muffin tray with your cupcake cases.
  2. Weigh all ingredients except the vanilla extract and milk into your stand mixer and beat together on a medium speed for 1 minute.
  3. Scrape down your bowl using your rubber spatula and add the milk and vanilla. Beat on a medium-slow speed for a further 30 seconds.
  4. Divide your mixture evenly across the cupcake cases and bake for 18-20 minutes, until risen, golden and a cocktail stick inserted into the cupcakes comes out clean. 
  5. Allow to cool in the tin for 5 minutes then turn out onto a wire rack to cool completely. 

Buttercream Icing Recipe 

Ingredients

  • 250g sifted icing sugar
  • 80g softened unsalted butter
  • 25ml milk
  • ½ tsp vanilla extract

Equipment

  • Stand mixer or hand mixer
  • Rubber spatula
  • Piping bag
  • 1M piping nozzle
  • Weighing scales
  • Rainbow Dust ProGel Professional Food Colour – Navy 
  • Star sprinkles
  1. Beat the icing sugar and butter together on a medium-slow speed until fully combined.
  2. Combine the vanilla and milk in a separate bowl.
  3. Turn the mixer down to a slow speed and gradually add the milk mix to your butter/sugar mixture, until all is added. 
  4. Turn the mixer up to high speed and beat until light and fluffy (at least 5 minutes).
  5. Scrape down the bowl with your rubber spatula and gradually add navy food colouring until you reach your desired shade for a nights sky. Remember the colour will darken over time so allow 30 minutes for the colour to fully develop before using your icing. 
  6. Add a 1M piping nozzle to your piping bag and fill the piping bag with your icing. 
  7. Pipe a swirl on top of each cupcake and sprinkle with your star spinkles. 

Fireworks Toppers

Ingredients

  • 250g (9oz) in total – PME Candy Buttons in whichever colours you choose; or alternatively white PME Candy Buttons coloured using oil-based food colouring
  • Rainbow Dust Edible Glitter

Equipment

  • 12 x 4” paper cake pop/ lollipop sticks
  • Parchment piping bags (one for each colour)
  • Greaseproof paper
  • Scissors
  • Weighing scales
  1. Lay your cake pop sticks on a large piece of greaseproof paper spaced far enough apart to allow room for the ‘fireworks’ you will pipe on top. 
  2. Melt your Candy Buttons following the instructions on the packet. You may find it easier to work with one colour at a time to ensure the chocolate does not cool and harden before you’ve had a chance to use it. 
  3. Fill a piping bag with the Candy Buttons you have melted and snip the very tip of the piping bag off using scissors. Be careful, the melted Candy Buttons will be very runny so you only need a small hole at the end of the piping bag. 
  4. Secure the very top of each stick to the greaseproof paper with a small dollop of the chocolate. Then pipe lines across the top of the stick – you can get creative here with straight or wiggly lines. 
  5. Repeat the melting and piping process with your other Candy Buttons until you have colourful firework shapes on the top of each stick. As a finishing touch, sprinkle some edible glitter on top while the chocolate is still setting.
  6. Allow to completely cool and harden before inserting into your iced cupcakes. 

Wishing you all a very happy and healthy 2021!