Pumpkin Cupcakes with Cream Cheese Frosting

Try India Tree Harvest Sparkling Sugar or Nature’s Colors Orange Sprinkles to decorate cupcakes or NC Orange Decorating Color to dye fondant.

Instructions

Pumpkin Cupcakes

1. Preheat the oven to 350 °.
2. Line a 12-cup cupcake or muffin pan with cupcake liners.
3. In medium-sized bowl whisk flour, baking soda, baking powder, salt, India Tree Cinnamon Sticks (ground), and India Tree Nutmeg (ground) together. Mix together until no more sugar lumps remain. Set aside.
4. In a large bowl, whisk the India Tree Light Muscovado Sugar, pumpkin puree, oil, eggs, and vanilla extract together.
5. Add the dry ingredients (medium-sized bowl) into the wet ingredients (large bowel). Use an electric mixer or whisk ingredients together until completely combined.
6. Scoop batter into cupcake liners, filling each liner about two-thirds full.
7. Bake for about 20 minutes.
8. Allow cupcakes to cool in a pan for 5 minutes. Then remove and place on wire rack. Allow cupcakes to cool completely before frosting.

Frosting

1. In a medium-sized bowl, use an electric mixer to combine cream cheese and butter.
2. Slowly add in India Tree Powdered Sugar and vanilla. Beat on high until combined. Frosting will be thicker the more sugar is used.
3. Frost cupcakes once cooled. Sprinkle India Tree Orange Sparkling Sugar on top.

Marshmallow Fondant Pumpkins

1. In a microwave-safe bowl, add mini marshmallows and sprinkle water on top. Microwave for 30 sec. Remove bowl and mix together. Repeat this step until marshmallows are completely melted.
2. Use shortening to grease cutting mat or countertop to mix and knead mixture on. Cover the already greased working area with India Tree Powdered Sugar.
3. Pour the melted marshmallows on top of fondant sugar.
4. Generously cover your hands with shortening (the next step gets sticky).
5. Add some more India Tree Powdered Sugar on top and begin to knead together.
6. Continue to knead and add the rest of the powdered sugar. The mixture can take a little while to combine and be sticky. Reapply shortening to your hands as needed.
7. If the fondant mixture is dry or cracks, add a small amount of water.
8. Continue to knead until all the little powdered sugar balls are broken up and the mixture is completely combined.
9. Use Nature’s Color’s Decorating Set to create pumpkin colors. Flatten groups of the fondant and slowly add drops and knead together until combined. Slowly add more drops until the desired color is reached.
10. Roll fondant and shape it into pumpkins using fondant tools or a toothpick.