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Save to my recipesAskeys Torch Cupcakes Ingredients
| 100 grams | Butter at room temperature | |
| 100 grams | Golden Caster Sugar (Billington's) |  |
| 2 | Eggs beaten | |
| 100 grams | Self Raising White Flour (Allinson Nature Friendly) |  |
| 12 | Cornet Cups (Askeys) |
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Askeys Torch Cupcakes
Recipe Submitted By: bakingmad
These cupcake cornets will have everyone talking! Fun to make and fun to eat too!
| Preparation Time | 25 minutes |
|---|---|
| Baking Time | 25 minutes |
| Portions | 12 |
| Skill Level | Easy |
| Average Rating |  |
Additional Ingredients
Icing
| 50 grams | Butter | |
| 175 grams | Icing Sugar (Silver Spoon Homegrown) |  |
| 1 sachet | Red Food Colouring | |
| Gold Lustre |
This recipe uses
How to make Askeys Torch Cupcakes
- Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text
- Heat the oven to 180°c, 160°C fan, gas 4. Place the Askeys cornets into a deep cupcake tray.
-
Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy. Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.
- Stir in the flour and fold in until smooth
- Place a heaped dessertspoon full into each cornet and bake for 15-18 minutes until golden brown and just firm to the touch.
-
Allow the cupcakes to cool completely.
- Make the butter cream by mixing the butter and icing sugar together until light and fluffy, adding a drop of boiling water if necessary.
- Divide the butter cream in half, colour one half with a little red food colouring. Place a large star shaped nozzle in a piping bag. The red icing down one side of the bag and the white icing down the other side so that when piped the two colours swirl together.
- Pipe a swirl of icing on each cake then brush a few strokes of gold luster over the icing to enhance the flames. If you like, you can brush the top of the cornets with gold luster too.
- The cakes will keep for 3-4 days in a cake tin.
Remember to review this recipe at www.bakingmad.com
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