Pumpkin Patch Cupcakes
Pumpkin Patch Cupcakes made with chocolate cupcakes, buttercream frosting, and fondant pumpkins. Easy to make and fun to eat, they're the perfect Fall or Harvest party treats.
Servings 12 Servings
- 12 chocolate cupcakes
- 4 ounces white fondant
- 2 drops yellow gel food coloring
- 3 drops red gel food coloring
- green decorating icing
- brown decorating icing
- 1 stick butter
- 2 cups icing sugar
- 3 tablespoons milk
- 2 drops green food coloring
In a bowl, combine fondant, yellow gel food coloring, and red gel food coloring. Gently fold in until evenly tinted into a bright orange color.
Roll fondant into fifteen to eighteen 1-inch fondant spheres. Place an indent on the top of each sphere and press a toothpick vertically around the edge of the sphere to make lines resembling a pumpkin.
Using green and brown decorating icing, add leaves and a stem on top of each pumpkin fondant.
In a bowl, combine softened butter, icing sugar, and milk. Using an electric mixer, beat until smooth and fluffy.
Add 2 to 3 drops gel food coloring to buttercream frosting and continue to beat until evenly tinted.
Using a frosting bag, pipe the green buttercream on each cupcake. Decorate frosted cupcakes with 1 to 3 fondant pumpkins.
Calories: 340kcal | Carbohydrates: 51g | Protein: 2g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 227mg | Potassium: 49mg | Sugar: 40g | Vitamin A: 265IU | Vitamin C: 0.1mg | Calcium: 62mg | Iron: 0.7mg