Autumn ♡, Cupcakes ♡, Halloween ♡

Vanilla and Cinnamon Spice Cupcakes ~ Pink Pumpkins and Girly Ghosts ♡

Happy Halloween my spooky fairies! Today’s bakes are a batch of vanilla and cinnamon spice cupcakes. Each cupcake is adorned with a girly ghost or a set of pink pumpkins; they combine all things sweet and scary, making them the perfect treat to indulge in this Halloween.

I was originally inspired to make these delights after watching Catherine’s tutorial last year. Everything Catherine bakes is effortlessly cute and feminine and I urge you to check out her blog or baking Instagram if you’re in need of some inspiration!

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I used Cupcake Jemma’s vanilla cupcake recipe but modified it slightly by adding some autumnal spices to the sponge and frosting! I also added a gold star to each of my ghosts instead of a bow (unfortunately I don’t have a bow mould…)

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I love how the black and gold complement each other and the pink pumpkins remind me of Disney’s Cinderella. If only I had my own fairy godmother who could turn this set of fondant pumpkins into a glistening gold carriage. Ah, a girl can dream…

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Although I am not the greatest fan of Halloween, I had a lot of fun making these cupcakes. If you have the evening free, why not test this recipe out? Whilst you create your pretty pumpkins and girly ghosts you could have a spooky tv series on in the background; at the moment I am loving ‘The Chilling Adventures of Sabrina.’

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Once your treats are baked and decorated (your kitchen is guaranteed to smell of cinnamon spice and all things nice!) you could make a chai latte, light a scented candle (my current favourite is in the scent ‘Pumpkin Brûlée’) and spend the rest of your evening decorating some miniature pumpkins! I have embellished mine with glitter, pearls and gold stars!

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Ingredients:

A link to the original cupcake recipe can be found here 

For the vanilla and cinnamon cupcakes:

125g self-raising flour

125g caster sugar

1/4 tsp bicarbonate of soda

125g of unsalted butter

2 large eggs

1/2 tbsp milk

1/4 tsp vanilla extract

2 tsp cinnamon

1/4 tsp ginger

1/4 tsp nutmeg

For the vanilla and cinnamon buttercream:

150g unsalted butter (room temperature)

300g icing sugar

1/2 tsp vanilla extract

1 tsp ground cinnamon

For the fondant decorations:

white, black and pink fondant (I used Culpitt)

Edible glue

A small paint brush

Gold star sprinkles  (optional)

Bow mould (optional)

Sugar craft tools or a knife

Method:

For the vanilla and cinnamon cupcakes:

  1. Pre-heat the oven to 170°c and line a 6-hole muffin tin with cases.
  2. Sieve the self-raising flour, bicarbonate of soda and sugar into a large mixing bowl.
  3. Add in the softened butter and two large eggs.
  4. Mix all the ingredients on a low-speed and then gradually higher to a medium speed. Allow it to mix for a minute.
  5. Add 1/2 tbsp of milk and vanilla extract into the bowl when it’s on a low-speed. Then bring it up to medium speed for 30 seconds.
  6. Pour the mixture evenly into your cupcake cases.
  7. Place the cupcakes in the oven and bake for 20-22 minutes.
  8. Once the cupcakes appear slightly golden or a fork comes out clean, remove from the oven and leave to cool before applying the frosting.

For the fondant decorations:

Girly Ghosts:

  1. Take a piece of white fondant and roll into an oval shape.
  2. Proceed by rolling out another piece of white fondant using a rolling-pin.
  3. Take a medium size circular cutter, place it over the fondant and cut out a circle.
  4. Take this circle shape and place it over the oval-shaped piece of fondant and begin moulding it into the shape of a ghost (you can add accents to the base of the fondant by pinching the bottom edges.)
  5. To make the eyes, roll out two tiny circles from the black fondant. Taking a small amount of water or edible glue, and a paint brush, gently add a bit of liquid to the ghost and carefully place the eyes on top.
  6. In Catherine’s tutorial, she demonstrates how to make an adorable pink bow for the ghosts. Nevertheless, as I do not have a bow mould, I decided to use my gold star sprinkles which I purchased from Cake Angels to add a cute finish!

Pink Pumpkins:

  1. Roll out a small amount of baby pink fondant into a circle.
  2. Take a pointed sugar craft tool and make a hole in the top of the ball (this is for the stalk.)
  3. Then take another sharp tool or knife and make lines around the side.
  4. To create a stalk you will need a very small amount of white fondant which you can roll out into a thin line, curl slightly with your fingertips and place on top of each pumpkin.
  5. You can also add glitter to the stalks of each pumpkin for a Cinderella-inspired touch.

For the vanilla and cinnamon buttercream:

  1. Once you have measured out the butter, place it in a mixing bowl and mix it with an electric whisk for five minutes. Don’t stop mixing until it reaches a white, fluffy consistency.
  2. Gradually add in the sifted icing sugar and tsp of cinnamon, one heap at a time and combine the butter and dry ingredients at 2-3 minute intervals.
  3. Once they have been well mixed, (they should form a light, whippy texture) add in a couple of tbsps of milk and the vanilla extract – you may not need to use all of the liquid, just use as much as you think you need.
  4. To test the consistency of the buttercream, grab a spatula and see whether the mixture is easily spreadable.
  5. Once you are happy with the result, place your icing in a piping bag and fit with a star nozzle and begin piping your cupcakes.
  6. When you have piped your cupcakes, add your little ghosts and pink pumpkins.

Here are a few more pictures of the end result! ♡

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I really hope you enjoyed this post my pretty pumpkins! Please let me know what you are doing to celebrate Halloween this year, I’d love to know what costume you’re wearing (if that’s your thing) I know that if I was celebrating this year, I would definitely go as either Cher Horowitz, Holly Golightly or Chanel Oberlin from Scream Queens! 🌸🎀👸🏼

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If you decide to try out this recipe, please remember to send me a picture of your creations (my Instagram and Twitter accounts are @xxsophiebeth)

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I’m sending lots of love to you all and I hope you are all cosy under a bundle of fluffy blankets right now, feeling warm and toasty like a cinnamon bun!!

Sophie

xoxo

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2 thoughts on “Vanilla and Cinnamon Spice Cupcakes ~ Pink Pumpkins and Girly Ghosts ♡”

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