How to Make Halloween Pumpkin Cupcakes

So I know that I have already mentioned several times my general disdain for over-exuberant amounts of frosting on cupcakes, but you're just going to have to pretend I have never said any of that before.  Just do it.  I love frosting (for this cupcake at least...and maybe the next Halloween cupcake that's coming up...and maybe these too). Just so we're clear, I don't like eating large quantities of frosting.  I don't know why.  I guess I just think cake is better.  However...decorating with frosting is a whole other story.  The more frosting I have to play with when it comes to frosting cupcakes, the better.  Sometimes you just need a whole lot to get that look you're going for.  There's no rule that says that you actually have to eat all the frosting on a cupcake...yes, I am that guy that will scrape off approximately 80% of the frosting off a cupcake before eating it.  But it's ok.  I like frosting today, remember?

These pumpkin cupcakes...these pumpkin cupcakes are one of those types of cupcakes that just demand a lot of frosting.  They really do.  You can't skimp out on frosting and and expect to get a lovely domed pumpkin shape like this...like you just can't, you need an excess of frosting.  It's totally worth it!  After you have that round shape and the cupcake gets covered in orange sugar crystals, you'll be glad you went overboard with the whole frosting thing.  These Halloween-pumpkin inspired cupcakes are lovely in their whole over-indulgent selves.  
In a nutshell...they're just really cute. Please make, thank you.

Pumpkin Cupcakes

Things You'll Need

cupcakes, any flavor
white frosting (I used store bought frosting, since these cupcakes require so much)
food coloring (I used Wilton icing gels)
orange colored sugar crystals
fondant (store bought is fine)
toothpicks

How to Make Pumpkin Cupcakes

Begin by coloring a large batch of white frosting to your desired shade of orange.  It doesn't matter if the frosting is dyed completely evenly, as the entire cupcake will be covered in sugar anyway.  Once the frosting has been dyed, spoon a generous amount of frosting onto the top, and with a small offset spatula, begin to smooth out the frosting and shape it into a round dome.  

Once the desired shape has been achieved, carefully invert the cupcake into a dish filled with the orange sugar crystals, and cover all of the frosting with them.  Gently brush off any excess crystals that may have stuck onto the cupcake liner.  To give the pumpkin the effect of sections, carefully drag a toothpick from the bottom edge of the cupcake all the way to the top.  This will move the sugar crystals around, but that's alright.  To make the stem, take a small amount of fondant that has been dyed green, and shape it into a small cylinder.  Place the stem on the top of the pumpkin, and you're done!