Fall Maple and Acorn Leaves Cupcakes

Difficulty Level: Easy

The green and brown coloring on these Fall Maple and Acorn Leaves Cupcakes brings a hint of fall to your event. A little red on the leaves also adds a nice detail. Experiment with the colors and see what you like the best.

Bakery/Cake Goods Needed:
  • Your favorite batch of vanilla cupcakes
  • Your favorite butter cream frosting recipe
Leaf Decorating Supplies:
  • Pre-made batch of white fondant
    (we used Wilton?s Ready-To-Use Rolled Fondant)

  • Small Metal Leaf Cutters
    (we used the Maple and Acorn Leaf shapes from the Wilton Harvest Mini Metal Cookie Cutter Set)

  • Food Coloring
    (we used Wilton's paste food coloring in Orange, Golden Yellow, and Ivory)

  • Green Liquid Food Coloring Drops

  • Small Rolling Pin

  • Food-safe Paint Brush

  • Flower Shaping Cups

  • Curved Flower Former
Cupcake Icing Tools:
  • Ateco #804 Round Tip

  • Icing Bag
Finishing Touches:
  • Orange Cupcake Liners
Making the Leaves:

Step 1: Divide fondant in half. Tint one part orange and the other part golden yellow.

Step 2: On a flat surface, roll out the orange fondant to a 1/8" thickness. Using the maple leaf cutter, cut out shapes. Place leave cut outs on the flower shapers to harden and dry. Repeat these steps with the golden yellow fondant.

Step 3: Squeeze a few drops of green food coloring into a cup. Using the food safe paint brush, paint the tips and edges of the leaves. To blend the colors, dip your brush in a cup of water and gently paint over the top of the green food coloring. Use a paper napkin or paper towel to gently blot and blend the colors. Add more food coloring as needed. Allow green food coloring to set. With your paint brush, use the ivory food coloring to add brown details and highlights. Blot with a towel or blend with a bit of water if you need to. Set leaves aside to dry completely.

Icing and Decorating the Cupcakes:

Step 1: Fill the icing bag with butter cream and fit the opening with a Ateco #804 Round metal tip.

Step 2: Starting from the outside edge of the cupcake, use a circular motion and squeeze the icing out to cover the cupcake.

Step 3: Place one or two leaves on each cupcake.

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