With Halloween just down the corner, I thought of making Pumpkin Cupcakes from a recipe that I had in my recipe-book. They turned out nice and moist. Decorated them with cream cheese frosting and thought of making some scary toppers for them. If you feel uggggh after seeing them, am real pleased, coz that was the intention. Please tell us which of the scary ones you liked best; or is that asking for too much ?
For the Cupcakes : 2-2/3 cups flour, 2 teaspoons baking soda, 2 tsp. baking powder, 2 tsp ground cinnamon, 1/4 tsp. freshly grated nutmeg, 1/4 tsp ground cloves, 1 tsp. salt, 1 can (15 oz) pumpkin puree, 1 cup granulated sugar, 1 cup brown sugar, 1 cup corn oil, 4 large eggs.
For Frosting : 8 oz. cream cheese, 5tbsp. unsalted butter, 2 tsp vanilla essence, 2-1/2 cups icing sugar.
Preheat oven to 350 deg. F. Line cupcake pans with liners. In a bowl sift together the flour, baking powder, cinnamon, nutmeg, cloves and salt. Set aside. In another bowl, blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time beating after each addition. With the mixer on low speed, add the flour mixture in two additions and mix till all is incorporate. Fill the cupcakes about 3/4 full and bake till they are golden, say about 20 minutes or till toothpick inserted comes out clean. Cool and then frost with icing. For the icing combine the cream cheese and butter. Beat on high speed till combined. Mix vanilla essence and add the icing sugar untill smooth. Fondant was used to make the toppers and edible food colour was used for colouring and painting