Description
These Camp Fire Cupcakes are a fun and creative dessert that combines a moist French vanilla cupcake base with a unique campfire-themed frosting and decorations. Featuring a crunchy graham cracker and cocoa powder base, vibrant yellow and orange frosting flames, pretzel ‘logs,’ and toasted mini marshmallow ‘sticks,’ these cupcakes are perfect for parties, camping-themed events, or any fun gathering.
Ingredients
Scale
Cupcakes
- 1 box French Vanilla cake mix
- 1 cup whole milk
- 3 large eggs
- 1/2 cup unsalted sweet cream butter
Base and Decoration
- 1 cup graham cracker crumbs
- 1/4 cup cocoa powder
- Pretzel rods
- Mini marshmallows
- Toothpicks
Frosting
- 1 cup unsalted sweet cream butter (for frosting)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3-5 tablespoons heavy whipping cream
- Yellow gel food coloring
- Orange gel food coloring
- 1 large piping bag fitted with a medium star tip
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners to prepare for baking.
- Mix cupcake batter: In a standing mixer, combine the French vanilla cake mix, 1/2 cup unsalted butter, whole milk, and eggs. Mix on medium speed until the batter is smooth and well combined.
- Fill cupcake liners: Scoop the batter into the cupcake liners, filling each about 3/4 full to allow room for rising.
- Bake cupcakes: Bake in the oven for 21 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely.
- Prepare frosting: In a mixing bowl, beat together 1 cup unsalted butter, powdered sugar, vanilla extract, and heavy whipping cream until stiff peaks form, creating a thick and pipeable frosting.
- Color the frosting: Divide the frosting into two separate bowls. Add yellow gel food coloring to one bowl and orange gel food coloring to the other, mixing well to achieve vibrant flame colors.
- Make the base coating: Mix graham cracker crumbs and cocoa powder together in a small bowl to create a crumbly ‘fire pit’ mixture.
- Assemble marshmallows: Skewer two mini marshmallows onto each toothpick to simulate marshmallow roasting sticks.
- Frost and coat cupcakes: Frost each cooled cupcake and then dip the frosted base into the graham cracker and cocoa mixture to create a textured ‘campfire’ base.
- Pipe the flames: Using a piping bag fitted with a medium star tip, pipe alternating yellow and orange frosting in the center of each cupcake to resemble flickering flames.
- Add finishing touches: Arrange pretzel rods around the frosting ‘fire’ to mimic firewood logs and place the marshmallow skewers on top to complete the campfire look.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Use gel food coloring for the most vibrant frosting colors without altering consistency.
- For a toasted marshmallow effect, briefly toast the mini marshmallows over a kitchen torch or oven before assembling.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Adjust heavy cream in frosting to achieve desired consistency for piping.
