I used pretzels sticks (the thicker of the two sizes) for the stems. Use a toothpick to make the indents on the pumpkin cupcakes. I added yellow and red food coloring to make orange frosting (see recipe below). And I added cocoa to make chocolate frosting for the acorns.
To save time, you could use box-mix cake mix and tubs of vanilla and chocolate frosting. I used a box mix for the cupcakes, but made my own frosting. I added some sugar crystals for the frosting as the last step (do this right away before it starts drying!)- press it in a little if need. Be sure to share with friends!
Easy Buttercream Frosting:
1 Cup (2 sticks) butter at room temperature
1 tsp pure almond extract (or vanilla extract)
1 lb box powdered sugar
1-3 teaspoons milk (if too thick)
1. Using a mixer, cream softened butter and almond extract until smooth. Add sugar gradually. Add milk a little at a time if frosting is too thick. Use food coloring or Wilton's icing colors - adjust colors to your liking!
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