Pumpkin Face Cupcakes
These little pumpkins are easy to make and would look great at any Halloween party.
This recipe is prepared with:
KVL85.004SI
Ingredients
250 g unsalted butter, cubed, softened
250 g caster sugar
4 eggs, beaten
2 tsp vanilla extract
250 g plain flour
3 tsp baking powder
1⁄8 tsp fine sea salt
For the buttercream
250 g unsalted butter, cubed, softened
1 Tbsp milk
500 g icing sugar
1 tsp orange extract
orange food colouring, as needed
For decoration
orange sprinkles, as needed
dark chocolate, as needed, melted
Instructions
STEP 1/2
Making the cupcakes
Preheat the oven to 160ºC.
Line a cupcake tin with paper cases.
Fit the Creaming Beater.
Add butter and sugar into the 5L Appliance bowl, fit the Splashguard.
Mix for 4 minutes on speed Max, until light and fluffy.
Tip: Start on speed Min and gradually increase speed.
Add eggs.
Mix for 2 minutes on speed 2 until combined.
Add vanilla extract.
Mix for 1 minute on speed Min until combined.
Add plain flour, baking powder and salt.
Mix for 1 minute on speed Min until combined.
Divide the mixture between the cupcake cases evenly.
Bake for 10 minutes on 160ºC, until a skewer inserted comes out clean.
Remove from the oven and let cool.
STEP 2/2
Making the buttercream
Clean the 5L Appliance bowl and fit the Creaming Beater.
Add butter, milk and icing sugar into the Appliance bowl, fit the Splashguard.
Mix for 4 minutes on speed Max until smooth.
Tip: Start on speed Min and gradually increase speed.
Add orange extract and orange food colouring.
Mix for 1 minute on speed Min until combined and the buttercream is pumpkin orange colour.
Spread the buttercream evenly over the cupcakes.
Decorate with sprinkles and melted chocolate to create pumpkin faces.
Serve.
Pumpkin Face Cupcakes
These little pumpkins are easy to make and would look great at any Halloween party.
Ingredients
250 g unsalted butter, cubed, softened
250 g caster sugar
4 eggs, beaten
2 tsp vanilla extract
250 g plain flour
3 tsp baking powder
1⁄8 tsp fine sea salt
For the buttercream
250 g unsalted butter, cubed, softened
1 Tbsp milk
500 g icing sugar
1 tsp orange extract
orange food colouring, as needed
For decoration
orange sprinkles, as needed
dark chocolate, as needed, melted
Instructions
STEP 1/2
Making the cupcakes
Preheat the oven to 160ºC.
Line a cupcake tin with paper cases.
Fit the Creaming Beater.
Add butter and sugar into the 5L Appliance bowl, fit the Splashguard.
Mix for 4 minutes on speed Max, until light and fluffy.
Tip: Start on speed Min and gradually increase speed.
Add eggs.
Mix for 2 minutes on speed 2 until combined.
Add vanilla extract.
Mix for 1 minute on speed Min until combined.
Add plain flour, baking powder and salt.
Mix for 1 minute on speed Min until combined.
Divide the mixture between the cupcake cases evenly.
Bake for 10 minutes on 160ºC, until a skewer inserted comes out clean.
Remove from the oven and let cool.
STEP 2/2
Making the buttercream
Clean the 5L Appliance bowl and fit the Creaming Beater.
Add butter, milk and icing sugar into the Appliance bowl, fit the Splashguard.
Mix for 4 minutes on speed Max until smooth.
Tip: Start on speed Min and gradually increase speed.
Add orange extract and orange food colouring.
Mix for 1 minute on speed Min until combined and the buttercream is pumpkin orange colour.
Spread the buttercream evenly over the cupcakes.
Decorate with sprinkles and melted chocolate to create pumpkin faces.
Serve.