Celebrate the crisp, fresh air and colorful leaves of Autumn with cupcakes! These chocolate buttercream cupcakes are a perfect Autumn or Halloween treat.
You will need:
- Gold Foil Baking Cups and Unbleached Baking Cups
- 12 oz. Ready-To-Use White Rolled Fondant
- Rolled Fondant Natural Color Multi-Pack (Pink, Brown and Black used)
- Fine tip Decorator Brush
- 9-inch Fondant Roller
- Decorating Tip 125 or 124
- Water or Clear Piping Gel
- Veining Tool
- Lemon Yellow, Golden Yellow, Juniper Green and Orange Wilton Icing Colors
- Halloween Mini Metal Cutter Set
- Flower Forming Cups
- 2 ejectors – Small, and Large Blossom from the Gum Paste Flower Cutter Set (Optional)
- Color Dust in Green, Yellow and Orange (Optional)
- Bronze Pearl Dust™ (Optional)
- Ready-To-Use Decorator Icing in Chocolate or Chocolate Butterceam Icing
Start the day before you need the cupcakes ready. Divide your white fondant in 3 sections. Using the icing colors, tint one section yellow (use a mix of golden and lemon icing colors), the second section orange and the final section medium juniper green.
Roll out the orange fondant until it is 1/16 inches thick. Using the small blossom ejector, cut-out and shape about 2 small blossoms per cupcake. Repeat the process with the large blossoms and the pink fondant. If you don’t have the ejectors you can also use fondant cutters or cookie cutters. Use 2 different size cutters – small for the orange fondant and large for the pink – and mark them using the veining tool.
Roll out the green and yellow fondant. Using the maple and oak leaf cutters from the Halloween Mini Metal Cutter Set, cut out one of each in green and yellow, using the small veining tool mark the leaf veins.
Using the remaining orange fondant, roll a 3/4 inch ball. Use your index finger and your thumb to press the ball into an oval shape, then use the veining tool to mark the sides of the ball to give the effect of the pumpkin skin. With a little piece of brown fondant, shape the pumpkin stem. Attach the stem to the top of the pumpkin with a brush and a little water.
You can also cut out cats and bats in black fondant to give a more halloween-like feel to your cupcakes.
Let everything dry overnight in flower forming cups. The next day you can use the pearl and color dusts and a decorator brush to dust the leaves to give them a bit of a shimmer effect.
Bake your cupcakes and let them cool completely. Prepare the chocolate buttercream or save time by using the Wilton Ready-to-Use Decorator Icing in Chocolate. Prepare your decorator bag with decorating tip 125 or 124 and the buttercream. Pipe petals covering the surface of the cupcake but leaving a space between the buttercream and the cupcake edge. Once you complete the first layer, pipe a small flower on top of the one you already piped. For more information on this technique go to Piping A Flower on a Cupcake. You’ll want to pipe just 2 petal rows. If you want a bow instead of a flower effect, use the tip in a less than 45° angle and use a smaller tip like a 104.
To decorate the cupcakes, attach leaves, flowers and the pumpkins to the cupcake tops and of course the cats and bats if you have them.
Decorate all your cupcakes with different sets and enjoy!