Pumpkin Cupcakes!
Easy halloween cupcakes in pumpkin form... orange sponges, orange and green buttercream, and more = pumpkin cupcakes!
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Servings: 12 Cupcakes
Ingredients
Cupcakes
- 200 g unsalted butter
- 200 g caster sugar
- 200 g self raising flour
- 4 medium Eggs
- 1 tsp flavouring (I used vanilla)
- 1 tsp orange food colouring
Buttercream/Decoration
- 200 g unsalted butter (room temperature)
- 400 g icing sugar
- 1 tsp flavouring (I used vanilla)
- 1 tsp orange food colouring
- 1/4 tsp green food colouring
- Matchmakers/pretzels/fingers
Instructions
Cupcakes
- Preheat the oven to 180ºC/160ºC fan and prep 12 larger muffin size cupcake cases or regular size baking cups.
- In a large bowl, beat the unsalted butter and caster sugar together until light and fluffy.
- Add the self raising flour and eggs to the mixture and beat again until smooth and combined.
- Add the flavouring, and orange food colouring to the mixture, and beat until its a smooth orange colour.
- Split the mixture evenly between the 12 cases, and bake in the oven for 20-22 minutes.
- Let the cupcakes cool fully on a wire rack.
Buttercream
- Add the unsalted butter to a large bowl, and beat for about five minutes to really soften.
- Add in the icing sugar and flavouring, and beat again for another five minutes so it's combined.
- Remove one tablespoon of buttercream and put into a small bowl. Colour this small amount of buttercream green.
- Colour the rest of the buttercream orange.
Decoration
- Pipe the orange buttercream onto the cupcakes using a 2d closed star piping tip.
- Pipe small amounts of green buttercream onto the cupcakes for a tendril, using a small round piping tip.
- Insert a small piece of matchmaker/pretzel/finger for the stem and you're done!
Notes
- I used this orange food colouring in this bake for the sponges and buttercream.
- I used this green food colouring for the 'leaf'.
- I used this 2d closed star piping tip for the orange buttercream.
- I used this small round piping tip for the green.
- I used this muffin tin!