Baking pyrotechnics

Well, almost. While visions of impressive, show-stopping flames jumping out of my cupcakes danced through my head when I first read this recipe, the result was more of a subtle, often hilarious experiment in lighting things on fire.
I must say that the recipes for chocolate cupcakes and buttercream are DIVINE, and especially the cupcake is probably the best chocolate one I have ever made (and the easiest)! The recipe calls for cutting strawberries in half and filling them with a strong liquor (over 80 proof), then lighting the wells of alcohol on fire. Megan and I were skeptical about the idea of using a lighter as the recipe suggested, as we thought the butane would "flavor" the strawberry, but our attempts at using matches yielded strawberries that tasted like, well, like licking an ashtray. Moral of the story: save some strawberries to eat on the side and toss the burned out ones as soon as you can. Gross. But we did have a fun few minutes playing with matches, and turning off the lights and watching our cupcakes flame was pretty darn cool. Try this recipe out the next time you're bored and hungry - it provides entertainment and SUPER yummy cupcakes to boot!

Chocolate Cupcakes with Chocolate Buttercream and Flaming Strawberries
From Sprinkle Bakes
Yields about 20 cupcakes

Cupcakes
3/4 C unsweetened cocoa powder
1 1/2 C all-purpose flour
1 1/2 C sugar
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 eggs
3/4 C hot water
3/4 C heavy cream
3 Tbsp vegetable oil
2 tsp vanilla extract

Frosting
2 sticks butter, softened
4 C powdered sugar
4 Tbsp sifted cocoa powder

Directions: Preheat oven to 350 degrees and prepare muffin tins with liners or nonstick spray. Sift together cocoa, flour, sugar, baking soda, baking powder and salt into a large bowl. Add the rest of the ingredients and mix until smooth. Divide batter between muffin tins, filling a little over half full. Bake for 20 minutes, or until the top of the cupcakes spring back to the touch. Let cool completely before frosting.

Using an electric mixer with a whisk attachment, cream together all frosting ingredients - begin with low speed and move to high speed. Beat until fluffy and light, then pipe or spread onto the tops of the cupcakes.

Wash and hull strawberries carefully, so you don't have holes for the alcohol to leak out. Press each strawberry into the frosting with the hollow end up, then fill with a small amount of 80+ proof liquor (apparently Bacardi 151 is the best) just before lighting. Use a grill lighter or matches to light the flame! Turn off the lights and prepare for the oohs and aahs :)