Royal Icing Pumpkins - a video tutorial on how to make inexpensive adorable pumpkins perfect for dressing up your fall cupcakes and sweet treats!
Seriously, how cute are these Royal Icing Pumpkins? Cute, right? I've become quite fond of making royal icing accents for my cupcakes. They really add something to the cupcake and they are oodles of fun to make. Plus, these little guys were super easy.
To create these adorable Royal Icing Pumpkins you need a batch of royal icing, a few decorating tips, and some food coloring. The recipe for the royal icing is the same recipe as my Candy Buttons. To achieve the pumpkin colors I used AmeriColor Soft Gel Paste - Orange for the pumpkin, and a drop each of the Leaf Green and Mint Green for the stem. To create the pumpkin I used a Wilton #20 star tip and for the stem a Wilton #2 tip.
First, start out by preparing your cookie sheets by taping the waxed paper to them. To create the pumpkin apply firm pressure to your decorating bag pulling the tip away until the pumpkin is formed {about a half-inch in length}, release the pressure then pull the tip away. Your pumpkins may get a little orange point on them - using a toothpick gently tuck them in.
Your Royal Icing Pumpkins will need to dry a bit before adding the stems. I let mine sit for about 20 minutes before applying the stems. To create the stems using your #2 tip, apply firm pressure to the decorating bag adding a small dollop of green to the pumpkin, release pressure then pull the tip away. Be careful not to put too much pressure on the pumpkin as you are applying the stem or you risk damaging the pumpkin. They won't be completely dry yet.
Allow your Royal Icing Pumpkins to air dry for several hours. They may appear dry on the outside, but may still be wet on the inside. You can test by picking one up. Royal Icing Pumpkins should be stored in an airtight container away from light and humidity. If stored properly they pretty much will last forever.
I absolutely adore these Royal Icing Pumpkins; they are just too cute. They made a perfect Fall accent to my Pumpkin Cupcakes. You could also put them on cookies, brownies, bars, and cookies; the possibilities are endless. Oh, and they taste good on your treats too.
What are you going to put your Royal Icing Pumpkins on?
Royal Icing Pumpkins
Ingredients
- 4 cups powdered sugar
- 3 tablespoons meringue powder
- 6 tablespoons water
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- AmeriColor Soft Gel Paste or Food Coloring
Instructions
- Prepare cookie sheets by taping the waxed paper to them. Set aside.
- In a large bowl using an electric mixer, beat all ingredients together until stiff peaks form; about 10 minutes.
- Divide royal icing into two small bowls, one for each color. Add a drop of orange color to a bowl. Add a drop of leaf green and a drop of mint green to the other bowl. Mix until royal icing is desired colors.
- Pour orange royal icing into the decorating bag with decorating tip #20 for the pumpkin. Apply firm pressure to your decorating bag pulling the tip away until the pumpkin is formed {about a half-inch in length}, release pressure then pull the tip away.
- Using a toothpick, gently tuck orange points on pumpkins in.
- Allow royal icing pumpkins to dry for about 20 minutes.
- Pour green royal icing into the decorating bag with decorating tip #2 for the stem. Apply firm pressure to the decorating bag adding a small dollop of green to the pumpkin, release pressure then pull the tip away.
- Allow Royal Icing Pumpkins to air dry for several hours. Enjoy!
Cass says
Could you possibly do these straight onto the cupcake? Like if I were to use them just as a topper for a quick batch would they still need to harden or would it be ok to put them onto the cupcake and eat them that way?
Sarah says
Hi Cass! You absolutely could pipe these straight onto the cupcake. I would suggest using the same decorating tips, but to use a buttercream instead; that way you don't have to make two different frosting's. You could still pipe them straight onto the cupcake using the royal icing recipe though if you preferred. Thanks!
Dee says
These are adorable!! I wish I'd thought of something like this a few days ago! I threw out a bunch of Royal Icing after realizing it was wayyy too tough to pipe onto 2 dozen Gingerdead Men cookies. This would have saved it and given me cute decorations. You're very creative!
Sarah says
Thanks Dee! Bummer about your royal icing. You'll have to tuck these in your back pocket for next year. 🙂