The student drink we all know and love.
It’s cheap, cheerful and delightfully firey.
I’m always looking for ways to incorporate my boozy favourites into cooking and baking. It’s fun and involves a lot of experimenting. I made a few batches of these Fireball cupcakes before settling on the best method.
Adding Fireball into the batter didn’t really work. The flavour just wasn’t strong enough and I think you’d have to add in a lot to really taste a difference. To me, it’s better to drink the fireball than do that. So, we will be adding a Fireball drizzle onto each cupcake (like with a lemon drizzle) and then adding it into the icing.
150g dairy free butter – I use a dairy free spread
150g self-raising flour
1 1/2 teaspoon of cinnamon
2 Eggs – i do plan to make a vegan cupcake version before Christmas
Splash of vanilla extract
2 shots of Fireball – add more as needed
300g icing sugar
150g dairy free butter
3 tbsp of Fireball
Food colouring – optional but make everything much more fun
Turn your oven to 180C and fill your muffin tin with holiday-themed paper cupcake cases. These orange ones are similar to the ones I’ve used and are perfect for Halloween.
Mix the dairy free butter and sugar in a bowl. Then add in a splash of vanilla essence and 2 beaten eggs.
Fold in the flour and cinnamon and mix well. If the mixture doesn’t drop off the spoon easily you can add a little milk.
Fill your cupcake cases with the mixture.
Bake for 15 – 20 minutes depending on your oven.
Pop a skewer into the cakes to make sure they’re cooked through.
While the cupcakes are warm use a skewer to poke holes into each cupcake.
Mix the Fireball and sugar together and pour it over each cake.
Leave them to cool.
Take your favourite mixing bowl and beat the dairy-free butter while you sieve in the icing sugar.
When the icing becomes stiff slowly add the Fireball. Keep mixing until the mixture is smooth and creamy.
Don’t over mix because it can become too soft – put the mixture in the fridge for 15 minutes if this happens.
Add your food colouring and then pipe the icing onto each cupcake.
I hope you have fun making these cupcakes. I think they’re perfect to make throughout autumn and winter for a warming sweet treat.