Pumpkin Lantern Cupcakes
Votes: 1
Time: 30 min.
Complexity: easily
Quantity: 10 cupcakes
Complexity: easily
Quantity: 10 cupcakes
In this recipe, Sandra Lee uses ready-made cupcakes, coats them with a rich dark chocolate glaze, and decorates them with an orange fondant figurine. This magical transformation takes just 30 minutes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 12 homemade muffins without glaze (you can use pumpkin glaze if you're making them for a holiday)
- 1 jar dark chocolate frosting
- 1 pack of ready-made orange mastic
Additional equipment/decoration:
- shoulder blade
- rolling pin
- A 5cm diameter cookie cutter (or one the same diameter as the entire surface of the cupcakes)
- Small, shaped molds or large-hole pastry syringe tips
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Cooking the dish according to the recipe:
- Cover each cupcake with a smooth, even layer of chocolate icing. Wipe the spatula frequently and, if necessary, dip it in warm water to ensure the icing is as even as possible.
Roll out the orange fondant to a thickness of 0.5 cm. Using a round cookie cutter, cut out 10 fondant circles. Using small cookie cutters, cut out a face on each circle. Place a fondant circle on each cupcake. Place the cupcakes on a serving platter and serve.
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