How to make Askeys Torch Cupcakes

These cupcake cornets will have everyone talking! Fun to make and fun to eat too!

Ingredients of Askeys Torch Cupcakes :

 

  • 12 Cornet Cups (Askeys)
  • 100 grams Self Raising White Flour (Allinson Nature Friendly)
  • 2 Eggs beaten
  • 100 grams Golden Caster Sugar (Billington’s)
  • 100 grams Butter at room temperature

Ingredients of Additional :

  • Gold Lustre
  • 1 sachet Red Food Colouring
  • Icing
  • 175 grams Icing Sugar (Silver Spoon Homegrown)
  • 50 grams Butter
How to make Askeys Torch Cupcakes

How to make Askeys Torch Cupcakes

How to make Askeys Torch Cupcakes :

  1. Heat the oven to 180°c, 160°C fan, gas 4. Place the Askeys cornets into a deep cupcake tray.
  2. 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. method tip
  3. Stir in the flour and fold in until smooth
  4. Place a heaped dessertspoon full into each cornet and bake for 15-18 minutes until golden brown and just firm to the touch.
  5. Allow the cupcakes to cool completely. method tip
  6. Make the butter cream by mixing the butter and icing sugar together until light and fluffy, adding a drop of boiling water if necessary.
  7. 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.
  8. 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.
  9. The cakes will keep for 3-4 days in a cake tin.
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