It’s probably not surprising to anyone that there are a lot of us at Wilton who enjoy baking. For example, I LOVE to make desserts over the weekend to bring to work on Monday. It’s a great way to start the work week and it makes everybody smile. I thought I would share with you the inspiration for what I brought in this past Monday – Decorating TIPS free of charge!
Fall is lovely. I went for a stroll to the arboretum this past weekend to enjoy the autumn weather and find color. It’s here and it’s lovely. The air is fresh; it smells like leaves, like earth. For me, it is also time for cupcakes and cookies!
I decided to turn my fall inspiration into pretty cupcakes. The plan: chocolate cupcakes, topped with buttercream icing, then decorated with fall cookies! YUM !!
STEP 1 – MAKE THE COOKIES
Yes, I cheated, I used a mix. What I really like to do is doctor-up a mix to add flavor. This time I added cocoa powder to the acorn shaped cookies, honey to the yellow leaves and flowers, and maple syrup to the maple shaped leaves. Make sure you follow the directions for shaped cookies in the back of the package, or the cookies will not maintain their shape as they bake.
After the cookies are baked and cool, you can start decorating. To me this is the fun part. I chose purple, golden yellow, orange and brown Wilton icing colors to tint royal icing. (For those of you who are not familiar with adding color to icing, dip a toothpick in the jar of color, then swirl the tooth pick in the icing and mix. Always use a new toothpick if you need to add more color). For the crab apple, I just so happened to have Wilton red Cookie Icing, so I used that instead of the royal icing. Either way, outline the cookie first, then fill-in the rest of the icing. I used tip #2.
TIP! Make dots with the royal icing you have left. It will dry hard and you can keep it for your next decorating project. Dots are easy and fun on any cake. You can make any other shape you like, of course!
STEP 2 – BAKE THE CUPCAKES
Sorry, no picture here for two reasons: first, I forgot to take pictures during this step. Second, I really only followed instructions from the mix, and added some additional cocoa powder to intensify the chocolate flavor. Make sure you only fill 2/3 of your baking cups with the cupcake mixture or they will overflow when they bake.
STEP 3 – DECORATE !
I used the Wilton Buttercream Mix, divided it into 2 batches, and added different colors to each one. I used tip 1M for the yellow swirl, and tip #12 for the beige swirl. …. And then….TA-DAAA!! I topped the cupcakes with the cookies! Sooo cute, and everybody LOVED them!!
One last word and TIP: Plan ahead!! I did this very spontaneously and ended up using colors and icing that I had available in my kitchen. For example, I could have saved some time by using other Cookie Icing colors, but I only had red, so I ended up mixing the royal icing and the colors. Mixing from scratch comes with its own benefit (you can customize to the exact color you want), but the Cookie Icing will save you some time and it’s delicious!
Another last word and TIP: I only thought about this when I was done, but it would have been just as adorable to use Candy Melts® shaped as leafs to top the cupcakes. If you want to go this route, use the Dessert Accent Mold.
As you see from the photos, sometimes all you need is a cupcake to bring a smile to someone’s face!
What I used for this project:
Mini Cookie Leaf Cutters from the Autumn Cookie Cutter Set
Medium Cookie Flower Cutter from the Fondant Cut-Out Set
Gold Foil Cups
Buttercream Icing Mix
Red Cookie Icing
Disposable Decorating Bags
Decorating Tip #2 (to decorate the cookies)
Decorating Tip #12 (to decorate the cupcakes)
Decorating Tip 1M – #2110 (to decorate the cupcakes)