I'm really surprised that this is my first time posting about cupcakes - especially given the current popularity of cup cakes. I like cakes because you are given a bigger canvas to work with but you can do some pretty darn fancy things with cupcakes too.
I'm actually becoming more and more of a cup cake fan these days just because I love the portion control in them. I think health is very important and as someone who loves to bake, you have to be really careful about how many of your sweets you eat. I've been thinking about posting about this topic for some time and I just might. Hehe, but today's post is about cup cakes - Fall Cup Cakes.
Anyways, the real reason I made these up was just as I stated a few posts back. I had left over buttercream icing and fondant I wanted to use up. So I baked up a batch of plain yellow cup cakes.
I had almond flavor red, orange, and brown left over from the Fall Cake so it was a no brainer that these would be Fall themed cup cakes. I even threw in a few Halloween ones.
These are plain star tipped orange, red, and brown cup cakes. The one in the upper corner is a Halloween one. I have a close up of it below.
This is a mixed group. Yes, those are suppose to be pumpkin faces but I wasn't too pleased with them. One has a red leaf on it and the other two are multiple colored star tipped cup cakes.
After I ran out of all the almond flavored red, orange and brown, I pulled out the little bit of remaining mint chocolate icing I had. I also used some new mini fall cut outs to cut out some fondant acorns and leaves.
This is the close up of the Halloween spider web cup cake. I think it turned out pretty cute and I could see myself makes a whole batch of just these for Halloween!
Oh and while I'm thinking about it - tip when using mint extract. Use less of it than you would of other flavors. I used 1 tsp. and it made the icing a bit too minty. 1/2 to 3/4 tsp. would have been much better.
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