Jack O Lantern Halloween Pumpkin Cupcakes (How to Make)

📋Ingredients

For the Cupcakes:

• Self-raising flour + baking powder + salt - Mix and sift these together with pumpkin pie spice powder. Sifting helps aerate the flour for well risen cupcakes. It also helps the dry ingredients to combine well, reducing the need to over mix the batter.
• Granulated sugar (caster sugar) - this fine sugar is recommended over coarse white sugar as coarse sugar does not dissolve well in cakes and cupcakes and has a tendency to leave the top of your cupcakes with sugar specks. If you wish to use coarse sugar, process it first to make it finer before using.
• Butter - This recipe uses salted butter, and if you wish to use unsalted butter, add an extra pinch of salt to the recipe.
• Eggs - Use large eggs at room temperature for optimal results.
• Milk – contributes to the moist texture of the cupcakes. Use whole milk and make sure it is at room temperature.
• Pumpkin puree and pumpkin spice powder - Choose either canned pumpkin puree or homemade pumpkin puree. If using homemade puree, make sure the texture that is neither too runny nor too thick. Avoid using pumpkin pie filling as it is already sweetened and will not be suitable for this recipe.
• Vanilla extract - Adds to the flavor of the cupcakes.

For the Salted Caramel:

• White sugar - Both coarse and granulated sugar can be used, however coarse sugar will take longer to melt.
• Butter - Use salted butter for a rich, buttery taste. If using unsalted butter, increase the amount of salt flakes mentioned in the recipe slightly. Do not skip the salt, as it plays a key role in enhancing the caramel flavor.
• Heavy cream - Use cream with at least 35% fat content for the best results. Both cooking cream and whipping cream are suitable options for this recipe.
• Salt flakes - Helps in balancing the sweetness of the caramel sauce and intensifying its overall flavor.

For the Pumpkin Buttercream:

• Powdered sugar (icing sugar) – sift first before using as this tends to be lumpy.
• Butter – this recipe uses salted butter, but if you wish to use unsalted butter, add about ⅛th teaspoon of salt to the buttercream. The salt really enhances the taste of the buttercream.
• Pumpkin powder – contributes to the taste and color of the pumpkin buttercream. This can be purchased from your local stores or online stores. Using powder in the buttercream helps maintain its texture from becoming too runny, unlike using pumpkin puree.
• Milk – this is optional and you only need to use it (in small quantities) if the buttercream is too stiff. When adding the the buttercream, do it in small increments of half or one tablespoon at a time to avoid the buttercream from becoming too soft.
• Vanilla extract – adds a lovely aroma to the buttercream.

For the Decoration:

• Orange fondant – you can buy this readymade in orange color, or tint white fondant with orange food coloring. If using food coloring, use gel based colors to maintain the texture of the fondant. You can also make your own fondant if you like.
• Black edible food marker – this is food safe marker and can be purchased from local or online shops.
• Cocoa powder – this is used in very small quantities, to dust the fondant pumpkin cut outs.
• Green food coloring – to color the fondant pumpkin stalks.

*Refer to the recipe card below for full list of ingredients and exact quantities. For best results, use a digital kitchen scale where applicable*

👩🏻‍🍳How to make

Make the fondant pumpkin cupcake toppers

Step 1: Knead the orange fondant until smooth and pliable. Dust your workspace with some cornstarch (here’s how to make your own dusting bag for fondant work) and roll the fondant thin to about ⅛ of an inch (image 1).

Note: If tinting white fondant, wearing gloves when mixing the food coloring will keep your hands clean from the color marks.

Step 2: Cut out the pumpkin shapes using a pumpkin shaped cutter. Mine measured 2.5m in height and length (image 2).

Note: Cut all the pumpkin toppers at once and include a few extras for contingency. Keep them covered in a covered container as you work on them to prevent the fondant from becoming dry.

Step 3: Next, use a toothpick and draw out lines on the pumpkin (image 3).

Step 4: Dip your brush lightly in cocoa powder and dust the pumpkins to add some depth along the lines and the sides (image 4). Make sure the brush is completely dry.

Step 5: Use the black food marker to draw the eyes and the mouth for the pumpkin toppers (image 5).

Step 6: And then paint the stalk with some green food coloring. Lightly moisten your brush when painting (but not too much) so that the color shows well on the pumpkins (image 6). Set them aside for the paint to dry and until they are ready to be assembled on the cupcakes.

Bake the cupcakes

Step 7: Preheat oven to 175 degrees Celsius. Line your cupcake tin with cupcake liners.

Step 8: Combine the flour, baking powder, salt, and spices in a medium bowl and sift them together (images 7 & 8).

Step 9: In s a separate bowl, combine butter and sugar. Cream both with an electric mixer until light and fluffy (on medium speed). Remember to scrape the bowl's bottom and sides halfway through to ensure all the ingredients are thoroughly mixed (image 9).

Note: Make sure to cream for at least 2 minutes for this recipe.

Step 10: Add the eggs one at a time, and beat until no traces of the egg are visible before adding the next one (image 10).

Note: Crack the eggs in a separate cup or bowl to prevent any accidental shell pieces from ending up in the batter.

Step 11: Incorporate the pumpkin puree (image 11) into the batter and beat until well combined. Scrape the bowl.

Note: It's normal for the batter to appear curdled at this stage.

Step 12: Gently fold half of the dry ingredients (sifted flour mixture) into the creamed wet ingredients (image 12).

Fold in the milk followed by the remaining flour ( images 13).

Add the vanilla extract and mix well (image 14).

Note: Avoid overmixing the batter. If using a cake mixer, maintain a very low speed and mix only until the ingredients are well combined. Don't forget to scrape the bowl.

Step 13: Fill each prepared cupcake liner with the pumpkin cupcake batter, filling them about three-quarters full (image 15). Bake for 15 - 20 minutes or until a toothpick inserted into the center comes out clean. Once baked, take the cupcakes out of the tin and let them cool completely on a wire rack before frosting (image 16).

Note: Using a spring-loaded ice cream scoop or cookie scoop is an efficient and tidy way to fill the liners with consistently sized batter.

Prepare the salted caramel sauce

Step 14: Measure the sugar into a medium saucepan. Set the heat to low and allow the sugar to melt. Stir to help the sugar melt consistently (image 17).

Note: As the sugar transitions to an amber hue, it has a tendency to burn quickly. Adjust the heat as needed to maintain control. Turn it off occasionally to better control the heat until all the sugar is melted.

Step 15: Once the sugar has fully melted, add the butter. Use a whisk to mix until the butter is thoroughly melted (image 18).

Note: The caramel may bubble vigorously upon adding the butter, which is completely normal. Maintain a low heat.

Step 16: Gradually pour the cream in a thin, steady stream. Whisk continuously until the cream is fully incorporated (image 19).

Note: The mixture will bubble once more during the addition of the cream.

Step 17: Continue cooking over low heat until the sauce achieves a slightly thicker consistency. The sauce will further thicken as it cools. Sprinkle the salt and mix it well into the sauce (image 20).

Step 18: Allow the caramel sauce to cool completely to room temperature before using.

Note: You can use a candy thermometer to assist in monitoring the caramel. Cook until it reaches 105°C (or 220°F). At this temperature, the caramel will be of a drizzling consistency. Cook the caramel further if you wish for a thicker consistency.

Make the buttercream

Step 19: Place the butter in a large bowl and beat it until it becomes smooth and creamy.

Step 20: Sift the powdered sugar into the bowl, followed by the pumpkin powder. (image 21).

Note: Before using the mixer, lightly mix the ingredients with a spatula. This will moisten the sugar and prevent it from flying as you switch on the electric mixer.

Step 21: Begin mixing at a low speed, gradually increasing to medium speed until the sugar, pumpkin powder and butter are thoroughly combined, and turn smooth and creamy.

Make sure to scrape the sides of the bowl to incorporate any remaining butter or sugar that might be left unmixed.

Step 22: Add the vanilla extract and continue to beat until it's well combined. At this stage, if the buttercream appears too stiff, add the milk. Do it in small increments of half a tablespoon and beat well before adding more (see image 22).

Note: The buttercream should be sufficiently stiff for piping. Avoid adding too much milk.

Assemble the cupcakes

Step 23: Transfer the caramel sauce and buttercream into piping bags. Use star tip #1M for the buttercream (image 23).

Note: If the buttercream is too much for a single piping bag, divide it into two.

Step 24: Core the cupcakes with a cupcake corer or the back of a large piping tip (image 24) . Set the cored pieces aside as you will need them to cover the holes later.

Step 25: Snip the caramel piping bag and pipe the sauce into the holes (image 25).

Note: Use a piping bag for a tidier filling of the cupcakes with caramel sauce.

Step 26: Cover the holes with the cored pieces earlier (you only need the top layer and not the whole cored piece of the cupcake)(image 26).

Step 27: Pipe pumpkin buttercream swirls on each cupcake (image 27).

Step 28: Add a pumpkin topper on top of the cupcakes. Press these toppers in lightly into the buttercream to hold them in place (image 26).

💭FAQs