Recipes/ Sweets

Pumpcake, cupkin?

Pumpcake, cupkin?

I bet you wouldn’t mind eating the seeds out of this pumpkin 😉 Seriosly, this one looks a lot complicated, but in fact, it just needs time to prepare. First the cupcakes, then the buttercream, the holing out of the cupcake and so on… but, really. Not. Difficult.


  • 250g flour
  • 190g sugar
  • baking powder
  • vanilla paste
  • 50g butter
  • 150ml milk
  • 2 eggs
  • salt
  • cardamom
  • 125g butter
  • 300g icing sugar
  • vanilla extract
  • smarties
  • fondant


  1. prepare the batter as usual, creaming the butter with the sugar, adding the eggs, and then salt, flour, baking powder, vanilla paste, food coloring, cardamom and milk;
  2. cook in the preheated oven at 180°C for 20 minutes and leave out to cool completely;
  3. while cooling you can get on preparing the frosting and I follow MyCupcakeAddiction’s recipe: cream the butter alone for 5 minutes and then start adding the icing sugar, mixing each time for 2 minutes, at 3/4 of the icing sugar having gone in the mixture add the vanilla paste, the food coloring and the milk;
  4. make a hole at the center of the cupcake and slice the top so that you can close the cupcake once you’ve put in the smarties, add the smarties and close;
  5. frost the cupcake and decorate with a little bit of fondant to make it look like a pumpkin.

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