Bakewell Cupcakes
Recipe Overview

4th July Firework Cupcake

4th july firework cupcake

Light up and Celebrate this 4th July with our striking Firework Cupcakes recipe!

12 cupcakes

Easy 45 Minutes
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Ingredients

Ingredients

For the recipe  4th July Firework Cupcake

For the cupcakes:

165 g Unsalted butter softened
165 g Caster Sugar
2 Eggs
1 tsp Dr. Oetker Madagascan Vanilla Extract
165 g Self-Raising Flour
about 0.5 tsp Dr. Oetker Baking Powder (1/2 tsp)
Salt

To Decorate:

12 Dr. Oetker Rainbow Cupcake Cases (Blue and Red)
300 g Dr. Oetker 26% White Chocolate
Dr. Oetker Red Extra Strong Food Colour Gel
Dr. Oetker Blue Extra Strong Food Colour Gel
800 g Dr. Oetker Vanilla Buttercream Style Icing (2 tubs)
6 pack Popping Candy

preparation

Preparation

1

Preheat the oven to 180ËšC/160ËšC fan/gas mark 4. Line a 12 hole muffin tin with half red and half blue Dr. Oetker Rainbow Cupcake Cases. 

2

In a large bowl, beat together all the cupcake ingredients until smooth. 

3

Spoon the mixture into the baking cases and bake for 15-20 minutes. Allow to cool completely. 

4

For the Chocolate Fireworks, melt the white chocolate according to packet instructions. 

5

Divide the White Chocolate into 3 bowls. To one bowl add a few drops of Dr. Oetker Blue Extra Strong Food Colouring Gel and to another bowl add a few drops of Dr. Oetker Red Extra Strong Food Colouring Gel. Stir and add more gel until you reach your desired colour. Leave the remaining colour white. 

6

Line a baking tray with non-stick parchment paper. Spoon each colour into separate piping bags and cut a small hole at the end of each bag. 

7

On the prepared tray, drizzle each colour of white chocolate in a firework shape, overlapping each of the colours. Place in the fridge and allow to set for 5-8 minutes. 

8

Once the cupcakes are cooled, use a teaspoon to remove some of the middle of each cupcake. Add 1 teaspoon of popping candy into each cupcake. 

9

Soften the Dr. Oetker Vanilla Buttercream Style Icing in the tub by giving it a quick stir with a spoon. Add the buttercream to a piping bag with a large star nozzle. Swirl the buttercream on top of each cupcake. 

10

Remove the White Chocolate Fireworks from the fridge, once set. Stick the Fireworks standing up on the top of each cupcake. 

If you don't have a piping bag, you can use a zip lock bag and snip the corner. Alternatively you can spread the buttercream on the cupcakes with the back of a spoon. 

Have fun with the filling of the cupcakes, you can add your favourite sweets instead of the popping candy. 

Use a large ice cream scoop to add the batter to the cupcake cases as a great way to get even cupcakes. 

Nutritional Information for the recipe 4th July Firework Cupcake

Per Serving Per 100 g / ml
Energy 2571 kJ
614 kcal 		1918 kJ
458 kcal
Fat 31.15 g 23.25 g
Carbohydrate 79.95 g 59.66 g
Protein 3.58 g 2.67 g
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