4th July firework cupcakes

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Makes 12


For the cupcakes

165g butter, softened

165g caster sugar

2 large eggs

1tsp Dr. Oetker Madagascan Vanilla Extract

165g self-raising flour

½ tsp Dr. Oetker Gluten Free Baking Powder

A pinch of salt


To decorate

Dr. Oetker Rainbow Cupcake Cases (blue and red)

300g Dr. Oetker 26% White Chocolate

Dr. Oetker Extra Strong Food Colour Gel (blue and red)

6 packs popping candy

2 tubs Dr. Oetker Vanilla Style Buttercream


  1. Preheat the oven to 180˚C/160˚C 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 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 firework, 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 Extra Strong Blue Food Colour Gel and to another bowl add a few drops of Dr. Oetker Extra Strong Red Food Colour Gel. Stir and add more gel until you reach your desired colour. Leave the remaining bowl white.
  6. Line a baking tray with non stick parchment paper. Spoon each colour to 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, over lapping each of the colours. Place in the fridge and allow to set for about 5-8 minutes.
  8. Once the cupcakes are cooled, use a teaspoon to remove some of the middle of each cupcake. Add 1 teaspoons of popping candy into each.
  9. Soften the Dr. Oetker Vanilla Style Butterceam in the tub by giving it a quick stir with a spoon. Add the buttercream to a piping bag with a large star nozzle.
  10. Swirl the buttercream on top of each cupcake.
  11. Remove the white chocolate fireworks from the fridge, once set. Stick the fireworks standing up on the top of each cupcake.

Top tips:

  • If you don’t have a piping bag, you can use a zip lock bag and snip the corner.
  • Using a large ice-cream scoop is a great way to get even cupcakes when adding the batter to the cupcake cases.
  • If you don’t have nozzles, you can spread the buttercream on the cupcake with the back of a spoon.
  • Have fun with the fillings of the cupcakes, you can add your favourite sweets instead of the popping candy.

This recipe is sponsored by Dr. Oetker

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