Unfortunately my summer vacation is now over but that also means you don’t have to wait any longer for a new recipe. Being back in Germany, I’ve visited the supermarket nearby to get new inspiration for baked goodies. Don’t fret! Star-shaped cinnamon biscuits and a chocolatey Santa Clause won’t take part this time. But I thought, if the supermarket is already advertising christmas season, I create an autumnal atmosphere here on my blog.  And these Campfire Cupcakes might just be the right thing to get started.

In the foreground is a Campfire Cupcake. In the background are two marshmallows which lean on firewood

Two chili peppers, two shot glasses of whom one is filled and the other one is lying on the floor., das andere liegt schräg daneben.

Autumn and a campfire? For me, autumn means spending the evenings, which are slowly getting colder, next to a crackling campfire. But you are not always able or allowed to make one therefore I decided to create these mini versions which give off heat in a very special way.

Campfire Cupcake in the foreground. In the background you can see another cupcake, one chili pepper, one shot glass and a bottle of liquor

In order to create warmth you could serve them while they are still warm. But that is way too easy. I’ve something different in mind: a tipsy frosting. You don’t like alcohol? No problem at all. Instead of the minibar, you can loot the spice rack for something spicy.

Rezept drucken
 Campfire Cupcakes
Prep Time 20 minutes
Cook Time 20 minutes
Servings
pieces
Ingredients
for the cupcakes
for the frosting
Prep Time 20 minutes
Cook Time 20 minutes
Servings
pieces
Ingredients
for the cupcakes
for the frosting
Instructions
  1. Put the eggs and creme fraiche in a bowl. Clean the tub of the creme fraiche and use it to measure the other ingredients.
  2. Add the other ingredients and stirr until it has a creamy consistency.
  3. Line the baking tray with cupcake wrappers and fill the dough into it until it is half full.
  4. Bake the cupcakes for 15 minutes in the pre-heated oven (392 F/ 200°C). When ready, put the cupcakes on a cooling rack.
  5. Add egg whites and sugar in a metal bowl and heat it over hot water ntil the sugar is completely dissolved. (Hint: the egg whites should be at least 21 F (70°C) warm to destroy possible germs)
  6. When the sugar is dissolved use a stand mixer to beat the egg whites until stiff peaks form (takes about 10 minutes on high speed).
  7. Add the butter bit by bit and stir it until well combined. (Hint: if the cream becomes cloggy, just continue stirring; it regains its former consistency). Following this, add the yellow food colouring and the liquor (or chilli powder) and stir it again for a few seconds.
  8. Start decorating the cupcakes by spreading a smudge of buttercream onto it, cut the pocky sticks into smaller pieces and arrange them like firewood, spread another smudge of buttercream onto those sticks creating a small hill, finally use a tooth pick and the red food colouring to create some kind of 3D effect.
Recipe Notes

If you decide to use the non-alcoholic version with chiili powder, it is up to you how much you really want to use. Not everyone likes it that spicy and vice versa.

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I don’t know what you are doing right now, but I will grab one of these Campfire Cupcakes, and watch the leaves changing their colour.

The Campfire Cupcake is in the middle. Next to it are two chili peppers, an empty and a full shot glass, and marshmallows on a stick.

A close up of the Campfire Cupcake. In the background are parts of the chili pepper and the shot glasses.

With this in mind,

have a pleasant beginning of autumn