Wednesday’s Winner: Rainy Porter of  My Home Bakery.

Bake and decorate your own delicious pumpkin cupcakes-

 

First and foremost, I must admit that I am a believer of the boxed cake mixes. This recipe and tutorial is simple, inexpensive, and extremely delicious!

Pumpkin Cupcake Recipe:  Yields about 2 dozen cupcakes

Ingredients:

1 box Spice Cake Mix

1 cup pumpkin puree

1/3 cup canola oil

1/2 cup milk

4 eggs

1 1/2 tsp. pumpkin pie spice

Now, it’s time to get started: Preheat the oven to 350 degrees. Next, line the pan with cupcake liners. Mix all ingredients together on medium speed for 2 minutes, until combined well. Fill each cupcake liner about 2/3 full. Bake for about 15-20 minutes in pan, remove and place on a wire rack to finish cooling.

Cream Cheese Frosting: (Yum!) Yields about 2 1/2 to 3 cups of frosting

Ingredients:

4 cups powdered sugar, sifted

6 oz cream cheese, softened

1 stick butter, room temperature

1/4 tsp. vanilla extract

1 tsp. nutmeg (optional)

Sift the powdered sugar, add the cream cheese and butter. Mix well, add vanilla extract and if you want, the nutmeg. For the pumpkin cupcakes, I dyed my frosting orange, but it’s completely optional. It would look cute with just the white icing!

Now it’s time to design our pumpkin cupcakes!

Tools:

1 decorating bag

1 plain open round cake decorating tip

Spatula

Set of Gum Paste and Fondant tools

1″ x 1″ chunk of brown and green fondant

Place the cake decorating tip in the decorating bag, and fill the bag with icing using the spatula. This is a lot easier, if you roll down the end of the bag to get the frosting as close to the tip as possible. This way, you’ll be able to twist the bag to get a firmer grip on the frosting. Set this aside.

With the fondant, take the brown and roll in it in your hands to make a “snake” look. Using the cutting wheel from the gum paste tool set, slice the fondant into about 1/2 inch pieces.

Using the same technique as the brown fondant, roll your green fondant into the “snake.” Cut these into 1 inch pieces.

Take the scriber tool and wrap the green fondant around it to make a curly-q. Let it site for 10 minutes to dry.

Now it’s time to grab your icing bag and cooled cupcakes. Begin decorating by holding the bag at a 90 degree angle. First make a plus sign (+) with the icing, then make an x.

Once, you’ve frosted the cupcakes, place on brown “stem” in the middle of the design and pair it with a curly green vine.

That’s it! Simple!

Once, you’ve got the pumpkin down, you can get creative:

What can you come up with?

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Rainy Porter is a stay-at-home mamma and blogger of My Home Bakery. Although she’s new to the blogging world, she is not new to baking. So go ahead… check her out!

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Tuesday’s Winner: Carameled Frapplestein

Monday’s Winner: Chocolate Disguises

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