Wednesday, October 25, 2017

Pumpkin Cupcakes

Pin It Pumpkin Cupcakes

Pumpkin Cupcakes

Pumpkin Cupcakes

I love pumpkin everything. For Halloween, I wanted some Pumpkin Cupcakes with a pumpkin topper made from Wilton Candy Melts in Orange. I used half of the cupcakes for Brain Cupcakes which I will share in the following post. For the buttercream, I used Wilton Buttercream Frosting recipe and added 5 drops of AmeriColor Soft Gel Paste Food Color in Super Black. The Pumpkin Cupcakes recipe is from The Cake Blog and were not too sweet and so soft and moist. I added 1 extra teaspoon of pumpkin spice for extra pumpkin flavor.

Pumpkin Cupcakes

Pumpkin candy melts
To make the candy melts, place in a pastry bag that is knotted on top in the microwave for 30 seconds at a time until they melt. My candy melts took about 1 1/2 minutes to melt. Snip the tip and fill your molds. Tap the molds on your counter top to pop any air bubbles. Freeze for 15 minutes and carefully release. I kept the pumpkin candies in the fridge until I needed them.

Candy melts in pastry bag, pumpkin mold

Add melted candy into mold and just freeze for 15 minutes, easy peasy
For the Buttercream Frosting visit, Wilton:

For the Pumpkin Cupcakes visit, The Cake Blog:


-Sophia/Two Frys

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