Today I made these Pink Pumpkin Cupcakes for a baby shower and since I’ve been running around like crazy and cant’ seem to get my computer or my brain to work properly lately, they seemed to be the most obvious thing to blog about (because they required not a lot of thinking or planning or digging out old pics).
Speaking of running around like crazy, if you didn’t know… I decided to do a series over at RoseAtwater.com titled 31 Days in the Life of a Cake Decorating, Blogging, Homeschooling Wife & Mommy. If you’ve ever wanted a real day-to-day peek into my life… you should really sign up for the emails and see what I’m doing every day in October!
Anyway… back to the cupcakes.
Since it’s Fall and the mommy-to-be is having a baby girl, they chose to do pumpkin painting and have a “Pink Pumpkin” themed baby shower (which I love!!). It reminded me of the Pink Pumpkin & Ombre Ruffles Cake I did last Fall!
Anywho – here are some more details (links go to recipes and supplies):
- 2 dozen Vanilla Cupcakes with Vanilla Buttercream
- 2 dozen Vanilla Coffee Cupcakes with Brown Sugar Coffee Buttercream
- Black Glassine Baking Cups
- Pumpkin Candy mold
- Wilton Bright Pink Candy Melts for the pumpkins and melted chocolate chips for the stems.
And here are some tips for you…
If you’re going to make candy in a mold like this, put the candy melts into a disposable piping bag, put a clip (these are my absolute favorites!!) or bag tie on the end, the microwave it to melt the candy right in the bag! Snip off the end and pipe the melted candy directly into your mold!! Then pop them in the freezer for 3-5 minutes.
Need to keep the bag warm while your candies set? Plug in a heating pad and keep it nearby on your counter. Lay the bag on the heating pad, then fold it over to keep the chocolate warm!! Works like a charm and you don’t have to keep re-heating your chocolate!! Whoop-whoop!!