This recipe was inspired by this pin; I wanted to challenge myself to make my first fondant icing creations for this Halloween. This recipe went down a treat with my family; it’s the perfect seasonal treat, even for those that profess to not be big cinnamon fans.
Ingredients
- 2 eggs
- 200g pumpkin or butternut squash puree
- A pinch of ginger, nutmeg, mixed spice, and salt
- 1 teaspoon cinnamon
- 100ml oil
- 1/2 tablespoon baking
- powder
- 1 teaspoon vanilla extract
- orange and green fondant icing
- 175g brown sugar
- 200g self raiging flour
- 400g icing sugar
- 200g unsalted butter
- 2 tablespoons of milk
Instructions
First, we’re going to chop up our butternut squash or pumpkin. These babies are pretty tough, so you’ll need a very sharp knife, which I evidently did not have.
You’ll want to chop the ends off.
Use a potato peeler to reveal your lovely squash’s orange interior 🥰….and then scrape out its insides (very appropriate for Halloween) 😈
Boil your squash in a pan until soft
Drain, then blend it till smooth
Mix your sugar, butternut squash, eggs, vanilla extract, and oil
Mix together the dry ingredients- flour, spices, and salt
Sieve these dry ingredients into the wet ingredients
Mix until combined and add to your bun cases, place these into the oven at 160C Fan/180C/350F/Gas Mark 4 for 20- 25 mins
For the pumpkins, roll out the orange icing
Use the end of a piping nozzle to cut out a circle and then roll it into balls like so, they should look like little wotsits
Use the detailer tool to create lines that resemble a pumpkin
For the stalks cut a small piece of green icing about as long as a grain of rice and roll it into between your hands. Press into to the pumpkin with the end of your tool
Here is the finished product!
For the buttercream, mix the icing sugar with butter and milk. Use a hand mixer to combine, it should be smooth. In this case, I probably should have continued to add a bit more milk to thin it slightly. Oops 🤭
Rating
Overall, the taste of these cupcakes was AMAZING! The perfect subtle cinnamon flavour with the vanilla buttercream to balance it out.
However, I did have a slighttttt 🤏issue with the buttercream getting stuck with the piping bag and nozzle I had. From watching tutorials it seems a better quality nozzle and mixing so the buttercream was slightly less thick would be best going forward.
I think metal nozzles might be more effective, like these *
I’d rate this one 3/5 Barnabies
“Get a better piping bag B****”
Barnaby
*Amazon Associates
Bake-abel 
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