These yummy chocolate cupcakes went down a (trick or) treat last Halloween and are perfect for taking to any spooky party or just for sharing with your colleagues at work. You can use any chocolate cake and frosting recipes you like but if you're pushed for time, my favourite cheat is Betty Crocker's Devil's food cake mix and chocolate fudge icing. I won't tell anyone if you don't ;)
To get a really nice ruffle on your icing, I like to use a large open star piping nozzle. It allows you to get a really good height to your cakes.
Now for the pumpkins...
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| Pumpkins in progress |
Divide a pack of ready-to-roll orange fondant icing into 12 fairly equal pieces. It doesn't matter too much unless you want your pumpkins to be identical.
Shape about 6 of these lumps into little balls by rolling between your hands. With the remaining lumps, break off smaller pieces and again roll all pieces into little balls. Some can be flatter, some can be taller for a natural look.
Make a little indent in the top of each pumpkin using a ball-ended decorating tool.
Now take a small paring knife (mine isn't too sharp), and score lines from top to bottom, all the way around the pumpkin, taking care to not cut too deep. Alternatively you could use a cocktail stick or special decorating tool.
You can make these icing decorations in advance if you like and store in a dry, well ventilated place.
Now for the crowning glory: take a whole clove for each pumpkin and gently push the rounded end into the little indent you made. This will give you your pumpkin stalk. Just take care to not munch on this when you indulge as the flavour is very strong (though apparently good for toothache!). You are ready to pop these onto your iced cakes.
So there you have it. Easy-peasy but stunning pumpkin cupcakes. Just finish off with a little sprinkling of white chocolate stars and treat yourself!
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| Almost too good to eat. Almost!! |
Happy baking!
Lu x
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