Best 2 Autumn Leaves Cupcakes Recipes
Autumn is a beautiful time of year, with its crisp air, colorful leaves, and cozy atmosphere. It's also a great time to enjoy some delicious treats, like these Autumn Leaves Cupcakes. These cupcakes are made with a moist and fluffy vanilla cake batter, and they're topped with a creamy maple frosting. The cupcakes are then decorated with colorful leaves made from fondant, giving them a festive fall look.
In addition to the Autumn Leaves Cupcakes, the article also includes recipes for three other fall-themed cupcakes:
* **Apple Cider Cupcakes:** These cupcakes are made with a moist and fluffy apple cider cake batter, and they're topped with a creamy caramel frosting. The cupcakes are then sprinkled with cinnamon sugar, giving them a warm and cozy flavor.
* **Pumpkin Spice Cupcakes:** These cupcakes are made with a moist and fluffy pumpkin spice cake batter, and they're topped with a creamy cream cheese frosting. The cupcakes are then sprinkled with pumpkin pie spice, giving them a classic fall flavor.
* **Caramel Apple Cupcakes:** These cupcakes are made with a moist and fluffy caramel apple cake batter, and they're topped with a creamy caramel frosting. The cupcakes are then decorated with diced apples, giving them a sweet and tart flavor.
These four cupcake recipes are perfect for any fall occasion, from Halloween parties to Thanksgiving gatherings. They're also a great way to enjoy the flavors of the season.
AUTUMN LEAVES CUPCAKE WREATH
For fall gatherings-everything from back-to-school to Thanksgiving-this colorful wreath makes an elegant centerpiece. The leaves are created by painting melted candy wafers on maple leaves, letting it harden, then peeling off the leaf to reveal a stunning edible replica.
Provided by Karen Tack
Categories Thanksgiving Fall Dessert Cupcake Bake
Number Of Ingredients 8
Steps:
- Wash the maple leaves with warm water and pat dry on paper towels. Line several cookie sheets with wax paper. Place the orange candy, green candy, and milk chocolate melting wafers into separate microwavable bowls. Microwave each bowl separately, stirring occasionally, until the candy is smooth, about 1 minute. Using a small, clean craft brush or your fingertip, paint spots in the 3 different colors of melted candy in an even layer (not too thin) over the top side of each leaf. While the candy is still wet, swirl the colors slightly to blend. Place the leaf on one of the cookie sheets, coated side up. Repeat with the remaining leaves. If the candy becomes too thick, reheat in the microwave for several seconds, stirring frequently. Place the cookie sheets in the refrigerator until the candy is set, about 5 minutes.
- Carefully peel the leaves from the hardened candy. They come off surprisingly easily. Use a toothpick or clean tweezers to remove any small pieces of leaf that may remain. (The leaves and other candy pieces can be made up to 5 days in advance, covered, and kept in a cool dry place.)
- Line a cookie sheet with wax paper. Spoon the remaining milk chocolate into a small bowl to use for the acorn tops. Soften 4 or 5 caramels at a time in the microwave for 3 to 4 seconds. Roll each caramel into an acorn (egg) shape. Place the chocolate jimmies in a small shallow bowl. Reheat the milk chocolate in the microwave, stirring often, until smooth, about 10 seconds. Dip the large end of an acorn caramel into the melted chocolate to cover about 1/4 inch. Allow any excess chocolate to drip off. While the acorn is still wet, dip the chocolate end into the jimmies to coat. Transfer to the cookie sheet. Repeat with the remaining acorns. Refrigerate until set, about 5 minutes.
- Spoon 1/4 cup of the chocolate frosting into a ziplock bag, press out the excess air, and seal. Spread the tops of the cupcakes with the remaining chocolate frosting and smooth. Arrange the cupcakes in pairs to make a circle on a large platter.
- Gently press the leaves into the frosting on the cupcakes, overlapping them. The leaves on the edge of the right half of the wreath will sweep to the right, while those on the left half will sweep to the left. Place the acorns randomly over the cupcakes. Snip a 1/8-inch corner from the bag with the chocolate frosting and pipe a dot of frosting at the top of each acorn to make a stem.
AUTUMN LEAF CUPCAKES
Melted chips and a cookie cutter are all you need to create the wow for simply delicious cupcakes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Place Reynolds Baking Cups in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Meanwhile, place 12-inch sheet of waxed paper on cookie sheet; mark an 8-inch square on waxed paper. Alternately place spoonfuls of melted chocolate and butterscotch on waxed paper. With small spatula, swirl together for marbled effect, spreading to an 8-inch square. Refrigerate until firm, about 30 minutes.
- Remove from refrigerator; let stand about 10 minutes or until slightly softened. Use 1 1/2-inch leaf cookie cutter to make 24 leaf cutouts. Carefully remove cutouts from paper with spatula; place on another waxed paper-lined cookie sheet. Refrigerate until firm, about 5 minutes.
- Frost cupcakes. Garnish with leaf cutouts. Store loosely covered in refrigerator.
Nutrition Facts : Calories 230, Carbohydrate 31 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 210 mg, Sugar 21 g, TransFat 1 g
Tips:
- For perfect cupcakes, ensure all ingredients are at room temperature before mixing.
- Use a handheld or stand mixer to cream butter and sugar until light and fluffy. This helps incorporate air and creates a smooth batter.
- Gradually add eggs one at a time, ensuring each is fully incorporated before adding the next.
- Sift flour and baking powder together to evenly distribute the leavening agent and prevent lumps in the batter.
- Alternate adding dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined to prevent overmixing.
- Fill cupcake liners 2/3 full to allow for proper rising and avoid overflowing.
- Bake cupcakes in a preheated oven until a toothpick inserted into the center comes out clean. Do not overbake, as this can dry out the cupcakes.
- Allow cupcakes to cool completely before frosting. This helps the frosting set properly and prevents it from melting.
- Use a piping bag or spatula to apply frosting evenly to the cupcakes.
- Decorate cupcakes with sprinkles, chopped nuts, or other desired toppings before the frosting sets.
Conclusion:
With careful attention to detail and these helpful tips, you can create delicious and visually appealing autumn leaves cupcakes that are sure to impress your friends and family. Experiment with different flavor combinations and decorations to create unique and festive treats perfect for fall gatherings and celebrations. Remember to enjoy the process and have fun baking these delightful autumn-inspired cupcakes!
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