Photography by Jim Bathie | Recipe Development by Amanda Stabile | Food Styling by Kathleen Kanen | Styling by Haley Bilunas
Bring the cozy glow of a fall bonfire to your dessert table with these festive Bonfire Cupcakes. Rich chocolate cupcakes are topped with vibrant orange buttercream sure to bring the fire to your dessert spread.
Bonfire Cupcakes
Makes 24
Ingredients
- Orange gel food coloring
- Yellow gel food coloring
- Orange Buttercream (recipe follows)
- 1 (15.25-ounce) box chocolate cake mix, prepared according to package directions for cupcakes and cooled completely
- Chocolate cream-covered biscuit sticks*
- Gold sparkling sugar, for topping
- Sparkler candles (optional; see Kitchen Tip)
Instructions
- Fit a pastry bag with a large open star piping tip (Ateco #828). Using a small paint brush, brush orange and yellow food coloring in alternating thick stripes on inside of bag. Spoon Orange Buttercream into bag; pipe onto prepared cupcakes.
- Trim biscuit sticks to fit around buttercream, and adhere to side of buttercream. Sprinkle with sparkling sugar. Serve immediately, or refrigerate until ready to serve. Just before serving, top with sparkler candles (if using). Refrigerate in an airtight container for up to 3 days.
Orange Buttercream
Makes about 4 cups
Ingredients
- 1½ cups unsalted butter, softened
- ½ teaspoon kosher salt
- 4 cups confectioners’ sugar
- 1½ teaspoons orange zest
- 1 teaspoon vanilla extract
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium speed until smooth and creamy. With mixer on low speed, gradually add confectioners’ sugar, beating until combined and stopping to scrape bottom and sides of bowl. Beat in orange zest and vanilla. Increase mixer speed to high, and beat until pale and fluffy, 1 to 2 minutes. Use immediately.
Notes
*We used Pocky Sticks, but you could use standard pretzel sticks in a pinch.
Kitchen Tip
Kitchen Tip
