Pumpkin Cupcakes

No fall-themed celebration would be complete without some pumpkin cupcakes! Easy to make ahead, you can create a whole harvest of pumpkin fun in time for your fall celebration. Vary the color of the pumpkin stems on these or ice the cupcakes in a pretty ivory color to add interest. Bakery/Cake Goods needed:

• Your favorite batch of chocolate cupcakes
• Your favorite chocolate butter cream frosting or plain butter cream frosting

Pumpkin Decorating Supplies:

• Pre-made batch of white fondant (we used Wilton’s Ready-to-Use Rolled Fondant)
• Orange paste food color (we used Wilton’s Orange)
• Toothpick
• Wilton #3 Round Icing Tip
• Wax Paper

Cupcake Icing Tools

• Wilton 1M Star Icing Tip
• Icing Bag

Finishing Touches

• Brown Cupcake Liners OR Halloween themed Cupcake Wrapper

Directions for making the pumpkins:

Step 1: Break off a small amount of fondant and tint it orange. Roll the fondant into balls. Flatten the bottoms slightly.

Step 2: Using the toothpick, score lines into the sides of the pumpkin. Using a small amount of chocolate frosting, pipe pumpkin stems with the #3 icing tip. Set aside the assembled pieces on the wax paper to harden.

Directions for Icing the Pumpkin Cupcakes:

Step 1: Fill the icing bag with chocolate butter cream and fit the opening with the 1M tip. Using a circular motion, squeeze out icing to cover the top of the cupcakes.

Step 2: Place the pumpkins on your cupcakes.

Directions Finishing Touches:

If you’ve already baked your cupcake in a brown liner, you are set to go. You can also embellish your cupcake with a fun Halloween themed cupcake wrapper you purchased or made yourself.