Autumn Leaf Cupcakes Recipes

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AUTUMN LEAF CUPCAKES



Autumn Leaf Cupcakes image

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

Reynolds™ Baking Cups
1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1/2 cup semisweet chocolate chips, melted
1/2 cup butterscotch chips, melted
1 container Betty Crocker™ Rich & Creamy chocolate frosting

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

AUTUMN LEAVES CUPCAKES



Autumn Leaves Cupcakes image

Miniature leaf-shaped cookie cutters make it easy to create this autumn leaves scene atop any one of your favorite cupcake recipes. -Taste of Home Food Styling Team

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield varies.

Number Of Ingredients 3

1 can (16 ounces) caramel frosting or frosting of your choice
Cupcakes of your choice
Spiced gumdrops

Steps:

  • Frost cupcakes. Roll out gumdrops to 1/8-in. thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie cutters. Pile leaves on cupcakes as desired.

Nutrition Facts :

AUTUMN LEAVES CUPCAKE WREATH



Autumn Leaves Cupcake Wreath image

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

24 chocolate cupcakes baked in brown paper liners
100 small fresh maple leaves
1 cup orange candy melting wafers (available at baking supply stores)
1 cup green candy melting wafers (available at baking supply stores)
1 cup milk chocolate melting wafers (available at baking supply stores)
1 bag (14 ounces) caramels, unwrapped
3/4 cup chocolate jimmies
1 can (16 ounces) chocolate frosting

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 HARVEST CUPCAKES



Autumn Harvest Cupcakes image

These cupcakes are full of fall flavors! The cake itself is made healthier with pumpkin and applesauce in place of eggs, oil and water. The candy recipe makes plenty for extra snacking.

Provided by Mott's

Categories     Trusted Brands: Recipes and Tips

Time 1h30m

Yield 21

Number Of Ingredients 20

1 (18.25 ounce) package white cake mix (with pudding)
1 (15 ounce) can pumpkin puree
1 cup Mott's® Natural Applesauce
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground allspice
1 (8 ounce) package cream cheese, room temperature
4 tablespoons butter, room temperature
1 ½ teaspoons vanilla extract
3 cups confectioners' sugar
1 vanilla bean, seeds removed and set aside
1 ½ cups white sugar
½ cup water
½ cup Mott's® Natural Applesauce
¼ teaspoon cinnamon
1 pinch nutmeg
¼ cup confectioners' sugar
2 tablespoons chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Prepare cupcake pans with paper liners.
  • Combine cake mix, pumpkin, applesauce, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice in a large bowl. Using electric mixer, combine until thick cake batter forms.
  • Portion into prepared cupcake tins, about 2 tablespoons each. Bake for 15-20 minutes until toothpick comes out clean and the tops begin to brown.
  • For the Frosting: With an electric mixer fitted with a whisk attachment, whip cream cheese and butter until well combined, scraping sides of the bowl as necessary. Add vanilla and whip until incorporated.
  • Add 3 cups of powdered sugar, one cup at a time, whipping the frosting to incorporate each cup fully before adding the next. Add the vanilla seeds and whip one last time. Spread or pipe onto cupcakes.
  • For the Candy: Line a baking sheet with aluminum foil. Sprinkle with powdered sugar and pecan pieces, if desired.
  • Combine sugar, water, Mott's® Natural Applesauce, cinnamon, and nutmeg to a large saucepan. Heat on medium until mixture starts to boil. Stir regularly until candy reaches hard-crack phase (300 degrees F on a candy thermometer, or until the candy audibly crackles when dropped into a cup of cold water).
  • Pour prepared candy over powdered sugar and pecan pieces. Allow to completely cool and harden before breaking into pieces. Sprinkle onto frosted cupcakes.

Nutrition Facts : Calories 313.1 calories, Carbohydrate 57.1 g, Cholesterol 17.5 mg, Fat 9.2 g, Fiber 1.3 g, Protein 2.2 g, SaturatedFat 4.2 g, Sodium 258.1 mg, Sugar 49.2 g

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