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| Giving texure to the pumpkins |
I used a basic cupcake mix and added the
rind of 1 clementine and a spoonful of orange curd before combining thoroughly
and evenly. I spooned the mixture into the cupcake cases and baked for 20
minutes until they were golden brown. I left the cakes on a wire rack to cool
and set about making the icing pumpkins for the top of the cakes. I softened
orange sugarpaste and made 6 medium sizes balls. To achieve the ribbed effect I
pressed spaghetti into the pumpkins. For the stems I combined green food paste
with white fondant until it was malleable. Then I made 6 small cones with a
curved point and put on each of the cupcakes. For a few I thinly rolled the
green icing and made a small coil to act as a vine, and also a couple of leaves
to make the pumpkins more realistic. To ice the cakes I beat margarine, icing
sugar and concentrated orange juice together until it formed a smooth icing
which I then coated the cakes with before decoratively placing the pumpkins on top.
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| The finished cupcakes |
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