Halloween Pumpkin Cupcakes

Halloween Pumpkin Cupcake

COMPOSITION:

Muffin Batter 800g
DAWN Coffee Frosting
Fondant Pumpkins 12

BASIC RECIPE: 

1. Cupcakes

  • DAWN® Vanilla Scoop & Bake 800g
  • DAWN® Coffee Frosting

2. Fondant Pumpkins

  • Orange Fondant 75g
    Green Fondant 25g

Yield: 12 cupcakes 

 

WORKING METHOD:

1. Cupcakes
Allow DAWN® Vanilla Scoop & Bake batter to defrost in the fridge for 24 hours. Once ready to use mix the batter and scoop into the cupcake cases. Fill the cases ¾ full and let batter warm
prior to baking.
Bake at 170 degrees for 23 to 25 minutes. (Oven temperature and cooking times may vary depending on oven and weight deposited).

2. Fondant Pumpkins
Roll out the orange fondant, then using a nozzle cut out a big circle. You will need 24 in total.
Put two of these circles together and roll in between your hands to create a ball. (To remove any creases, use a little pressure whilst rolling).
Make each ball slightly flat by pressing down on the top with your finger. Using the small end of a vein tool, starting at the top d drawn lines down the ball.
Once you are happy with the veining; use the small end of a ball tool to create a hole, at the top, for the green stalk to sit in.
Roll out the green fondant and using a rolling cutter, cut thin strips of fondant. Wrap around a cocktail stick three times to make a coil.
Turn the cocktail stick upside down and slide onto your pumpkin. To attach, press bottom of the stem into the hole. Adjust where needed.

Assembly

Once the cupcakes have cooled fully; fill a piping bag with DAWN® Coffee Frosting and pipe a swirl on top of your cupcakes using a flower/star 2D nozzle.
To add the finishing touches, top the muffins with your handmade pumpkins.