Last post for the week! I will be in Washington D.C. until Monday, so if you contact me or leave questions, I won’t be able to respond as quickly as usual. Hope you all have a great rest of the week!
Sugar Pumpkin Cupcakes
You will need:
1 batch of cupcakes (I made chocolate cupcakes from a box mix; any brand/flavor would work — or go homemade!)
1 batch of buttercream icing (I used the white buttercream recipe listed here)
Cupcake liners (I used orange but any color would work)
Orange and purple food coloring
A disposable pastry bag
A large round pastry tip (like this one)
2 boxes of Wilton’s sugar pumpkins (part of Target’s 2014 Halloween seasonal items)
1. Bake cupcakes according to box directions; allow the cupcakes to cool completely.
2. Divide your batch of buttercream icing in half. Dye one half orange, the other half purple.
3. Fit your disposable pastry bag with the large round tip. Spread orange icing on the inside of half of the pastry bag, and purple icing on the other half. This is how the two icing colors will swirl together. If you need a visual, please visit Sally’s lovely tutorial.
4. Frost the cupcakes with the swirled icing. Top with a sugar pumpkin and enjoy!
Makes 20-24 cupcakes.