Halloween Pumpkin Cupcakes Recipe
I love Halloween and the inspiration that comes along with it. Halloween isn’t always about being scary things. I think these turned out adorable, and imagine all the different places that you can bring them to. However, if you’re like my household…they don’t make them out the door…that or if you do make them…you make a lot for everyone to enjoy! The best part is that these are not hard to make at all. You might think I’m using fondant for it, but I’m not! I actually made an edible “faux fondant” to cover these delicious babies in. So, they are totally edible from top to bottom.
I’m always trying to find cool ways to use food in a presentable manor, while still making them edible. I can’t help it. I like cute…and I like food! So, here’s to eating cute food! FYI, this cake mix I used is absolutely delicious and moist! Just wait until you make your own batch of pumpkins!
Pumpkin Cakes Recipe
- 3 Cups All Purpose Flour
- 2 1/2 Teaspoons of Baking Powder
- 1/2 Teaspoon of Sea Salt
- 1 3/4 Cups of Granulated Sugar
- 2/3 Cup of Butter (unsalted)
- 2 Eggs
- 1 1/2 Teaspoons of Vanilla Extract
- 1 1/2 Cups of Milk
- Preheat Oven to 250.
- Using a mini muffin/cupcake pan, spray with a non-stick spray.
- Place flour, baking powder, and salt in a bowl and set aside.
- In a large bowl, cream sugar and butter together until light and fluffy.
- Add eggs and vanilla. Mix for about 30 seconds.
- Slowly add in milk and flour mixture in an alternating pattern. Mix together thoroughly.
- Pour batter into pan.
- Bake for approximately 15 - 20 minutes or until toothpick inserted into center of cupcake comes out clean.
- Cool for about 10 minutes and then remove mini cakes to a wire rack to allow to cool completely.
Now that the cupcakes have cooled, let’s make our “faux fondant”!
You will need:
1 Tablespoon of milk
1 Tablespoon of butter
2 Cups of confectioners sugar
Orange & green food color.
Mix milk, butter, and sugar in a bowl until well blended. Your sugar mix will be super stiff! That’s what you want. Almost like a flour dough ball. In separate bowl, add a little of your faux fondant and green food color (as much as you want) and mix thoroughly. You don’t need much, as you’re just using them as the stem of the pumpkin. You can add as much food color to each to get your own desired color. This is super pliable, so you can spread it around your cupcakes with your hands. The taller pumpkins are actually 2 mini cupcakes stacked on top of each other. Once you covered your cupcakes with your orange faux fondant, roll a small piece of green to make a stem. I add just a touch of milk to make sure it adheres to the top of the pumpkin. Then, allow them to air dry for approximately 30 to 45 minutes (depending on your humidity level for the day).
You are all set! I hope you enjoy your Halloween season!