Autumn leaves cupcake wreath recipe for a festive treat

Ingredients for Autumn leaves cupcake wreath

• 24 chocolate cupcakes, baked in brown paper liners

• 100 small fresh maple leaves

• 120 g orange candy melting wafers

• 120 g green candy melting wafers

• 120 g milk chocolate melting wafers

• 400 g caramels, unwrapped

• 90 g chocolate sprinkles

• 450 g chocolate frosting

How to make Autumn leaves cupcake wreath

1. Wash the maple leaves under warm water and pat them dry with paper towels.

2. Line several baking trays with wax paper.

3. Place the orange candy, green candy, and milk chocolate melting wafers into separate microwavable bowls.

4. Microwave each bowl separately, stirring occasionally, until the candy is smooth, about 1 minute.

5. Using a small, clean craft brush or your fingertip, paint spots of the three different colours of melted candy in an even layer (not too thin) over the top side of each leaf.

6. While the candy is still wet, swirl the colours slightly to blend.

7. Place the leaf on one of the baking trays, coated side up.

8. Repeat with the remaining leaves.

9. If the candy becomes too thick, reheat in the microwave for several seconds, stirring frequently.

10. Place the baking trays in the refrigerator until the candy is set, about 5 minutes.

11. Carefully peel the leaves from the hardened candy; they should come off easily.

12. 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 stored in a cool, dry place.)

13. Line another baking tray with wax paper.

14. Spoon the remaining milk chocolate into a small bowl for the acorn tops.

15. Soften 4 or 5 caramels at a time in the microwave for 3 to 4 seconds.

16. Roll each caramel into an acorn (egg) shape.

17. Place the chocolate jimmies in a small shallow bowl.

18. Reheat the milk chocolate in the microwave, stirring often, until smooth, about 10 seconds.

19. Dip the large end of an acorn caramel into the melted chocolate to cover about 6 mm.

20. Allow any excess chocolate to drip off.

21. While the acorn is still wet, dip the chocolate end into the jimmies to coat.

22. Transfer to the lined baking tray.

23. Repeat with the remaining acorns.

24. Refrigerate until set, about 5 minutes.

25. Spoon 60 ml of the chocolate frosting into a ziplock bag, press out the excess air, and seal.

26. Spread the tops of the cupcakes with the remaining chocolate frosting and smooth it out.

27. Arrange the cupcakes in pairs to form a circle on a large platter.

28. Gently press the leaves into the frosting on the cupcakes, overlapping them. The leaves on the edge of the right half of the wreath should sweep to the right, while those on the left half will sweep to the left.

29. Place the acorns randomly over the cupcakes.

30. Snip a 3 mm corner from the bag with the chocolate frosting and pipe a dot of frosting at the top of each acorn to create a stem.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.