Autumn Leaves Cupcake Wreath 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.

HOLIDAY WREATH CUPCAKES



Holiday Wreath Cupcakes image

Provided by Sandra Lee

Categories     dessert

Time 20m

Yield 6 servings

Number Of Ingredients 7

6 store-bought un-iced large chocolate cupcakes or jumbo muffins
1 (15-ounce) can cherry pie filling
1 teaspoons peppermint extract
1 container white icing
1 green fruit roll strip
6 small red cinnamon candies
Green sanding sugar

Steps:

  • Slice off the top half of the top portion of each cupcake or muffin. Using a teaspoon carve a small amount of the cake so that you are left with a shallow indentation about 1-inch deep and place 1 tablespoon of the cherry pie filling into the indentation. Smooth into a circle.
  • Add the peppermint extract to the frosting container and mix. Fill a pastry bag fitted with a star tip with the frosting. Pipe the icing around the circumference of the cherry pie filling to the edge of the cupcake.
  • Cut the fruit roll into 6 thin strips about 6 inches long. Tie each strip into a bow and place onto the edge of the icing. Place a red cinnamon candy in the center of the bow using a bit of icing to secure it. Repeat with remaining bows and candies. Lightly sprinkle the icing with green sanding sugar.
  • Foil Wrap:
  • Cut out 6 (6 by 6-inch) squares of foil. Stack the foil squares on top of each other and place a saucer on top of the foil. Using scissors cut around the saucer so that the foil is a perfect circle. Place a cupcake in the center of each of the foil circles and wrap the foil up along the side of the cupcake. Fold out edges of foil.

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