The Amazing Spiderman 2 Part 3: Green Goblin’s Pumpkin Bomb Cupcakes

The Amazing Spiderman 2 Part 3: Green Goblin’s Pumpkin Bomb Cupcakes

In this video I will show you how I made these cool Goblin Pumpkin bombs. Don’t forget to my other Amazing Spiderman 2 themed cupcakes; I also have videos on how I made spidey web, Electro mask, and 3D Comic Rhino cupcakes. I made these for some really cool comic book nerds at work and I really enjoyed making these. I love the fact that I can share this with everyone, so now every time I make something I will pop out the camera and show you all.
What you will need
Cake Mix (any flavor)
Purple Cupcake Liner
Fondant
Yellow/gold icing color (for the smoke)
Orange icing color (for the pumpkin)
Brown/black icing color (for the eyes and mouth)
Green or lime green icing color (for the base)
Green fondant (for the stem)
Purple icing color for the frosting
Xacto blade
Toothpick
Buttercream Frosting
Wilton icing bag
The Recipe I Used:
Strawberry Streusel Rhubarb Cupcakes
14 to 15 fresh strawberries (9oz)
1/4 cup milk
2 3/4 cups Gold Medal® all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup shortening
1 1/2 cups sugar
5 egg whites
2 1/2 teaspoons vanilla
12 drops red food color

1 cup finely chopped rhubarb Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, or grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour. In small bowl, mix topping ingredients with fork until crumbly; set aside.
2 In blender, place 14 strawberries and the milk. Cover; puree about 30 seconds or until almost smooth. Measure mixture; should equal 1 1/4 cups. If not, add puree additional berries. Set aside.
3 In medium bowl, mix 2 3/4 cups flour, the baking powder and salt. In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add 1 1/2 cups sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Beat in egg whites, one at a time, beating well after each addition. Beat in vanilla and food color. On low speed, alternately add flour mixture, about one-third at a time, and strawberry mixture, about half at a time, beating just until blended. Stir in rhubarb.
4 Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full. Sprinkle each with about 2 teaspoons topping; press lightly into batter.
5 Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.