Pumpkin Topper Cupcakes

Prepare the cupcake ingredients. Use red food coloring.

Place soft butter in a mixer bowl and beat until fluffy and white.

Break the eggs into a deep bowl and beat well.

Add to butter.

Without stopping whisking, add cocoa in small portions.

The mass should become homogeneous.

Then add food coloring and mix everything thoroughly again.

Pour in the syrup and start whisking the mixture again, gradually adding yogurt, salt, baking soda quenched with vinegar and vanilla paste.

Grenadine syrup is ideal. If you don't have any syrup, you can add milk.

Add flour.

Mix the dough until smooth.

Using a pastry bag, spoon the batter into a muffin tin. Bake in a preheated oven at 180 degrees Celsius for 25-30 minutes.

Remove the finished cupcakes from the oven and let them cool completely.

Prepare ingredients for cream cheese.

Sift the powdered sugar and add to the cream cheese.

Beat at low speed with a mixer until smooth.

Gradually pour cream into the resulting mass.

Whip the cream until stiff peaks form.

Add orange food coloring to the finished cream cheese and stir until a beautiful, even color is achieved.

To get the desired color, combine orange dye with red and yellow.

Using a pastry bag or syringe, make pumpkin-shaped caps for the cupcakes.

Using a kitchen knife, give the cream the desired shape.

We make “tails” for the pumpkin from brown mastic and attach them to the caps.

To give the pumpkins extra texture, sprinkle them with yellow-dyed semolina.