Published On: Fri, Nov 24th, 2017

Autumn Bloom Cupcakes

Warm golden tones give these beautiful cupcakes a lovely autumnal feel.

These cupcakes by Neetha Syam from Buttercream Petals have been created in autumnal colours, but you can mix it up with any colours you like! 

autumn cupcakes

Autumn Bloom Cupcakes

You will need

For the Cupcakes:

  • 7 baked cupcakes

To decorate:

  • Wilton gel colours
  • orange buttercream (Wilton Orange Anaranjado)
  • yellow buttercream (Wilton Golden yellow)
  • brown buttercream (Wilton Brown Marron)
  • red buttercream (Wilton Orange Anaranjado, Red Rojo Intenso, Pink Rosa and a hint of Black Negro)
  • green buttercream (Wilton Kelly Green)

Equipment:

  • Wilton nozzles (352, 103, 81, 224)
  • coupler
  • piping bags
  • cocktail stick
  • scissors
Method:

Prepare the multi tone bags 

  1. Add the brown buttercream to a piping bag and press it so that the buttercream is coated on all sides of the piping bag.
  2. Now place some green buttercream into the piping bag coated with brown buttercream. This technique will ensure a two-tone leaf as you pipe them.  Repeat for the orange/yellow buttercream, then do the same for the red/yellow buttercream (half red and half yellow buttercream in a piping bag).

Chrysanthemum flower

  1. Using orange buttercream and the 81 nozzle, pipe horizontal pulled petals by applying firm pressure and gently releasing.  Pipe similar petals all around the cupcake.
  2. Carry on piping more layers of petals that are closely packed, increasing the angle gradually each layer.
  3. Towards the middle, keep the angle of the nozzle perpendicular to the cupcake, so the petals are upright.
  4.  Using yellow buttercream and the 81 nozzle, pipe the inner two or three layers of the chrysanthemum.  Finish off by piping two upright petals facing each other, forming the middle point of the cupcake.

Helenium Ruby

  1. Using brown buttercream in a piping bag with a hole cut at the end, pipe a guide circle in the centre of the cupcake.
  2. Using red buttercream and a 103 nozzle, pipe heart-shaped petals all around the cupcake. Place the nozzle flat with the wide end touching the guide circle and the narrow end pointing outwards. Apply firm pressure moving the nozzle upwards to the length of the cupcake.  Bring the nozzle slightly in to form a heart-shaped dip in the petal.
  3. Carry on applying firm pressure, releasing an even amount of buttercream as you bring the nozzle back to the guide circle, forming a complete heart-shaped petal.
  4. Pipe more heart-shaped petals all around the cupcake.
  5. Using brown buttercream in a piping bag with a hole cut at the end, pipe some buttercream in circles to form a small dome in the centre of the flower.
  6. Using the same piping bag with brown buttercream, pipe short spikes all around the brown dome.
  7. Using yellow buttercream in a piping bag with a small hole at end, pipe small dots at the tip of the brown spikes in the two or three outer layers of the dome.

Autumn flower wreath

  1. Using brown buttercream in a piping bag with a hole cut at the end, pipe some buttercream in circles to resemble twigs, forming a small wreath.
  2. Using orange/yellow buttercream and a 352 nozzle, pipe some leaves in sets of three to resemble autumn leaves. Place the nozzle at a 30° angle with the pointed tip of the nozzle touching the cupcake. Apply firm pressure to release a good amount of buttercream to form a wide base. Gently release the pressure as you reach the desired length and stop piping before you pull the nozzle off to form a pointed tip.
  3. Pipe three leaves to form an autumn leaf. Pipe a few more leaves around the wreath.
  4. Pipe small red flowers with red buttercream and the 103 nozzle. Position the nozzle at a 30º angle, the wider end touching the cupcake and the narrow end facing upwards. Apply even pressure to release a fan-shaped petal.
  5. Continue piping five petals, keeping the centre of the flower at the same point.
  6.  Using brown buttercream in a piping bag with a hole cut at the end, pipe a small dome in the centre of the flower. Using yellow buttercream in a piping bag with a small hole at the end, pipe small dots all over the brown dome. Pipe another similar flower on the side opposite the red blooms.
  7. Using yellow buttercream in a piping bag with a small hole at the end, pipe a guide circle between the two red blooms.
  8. Using orange buttercream and the 81 nozzle, pipe a small chrysanthemum.
  9. Finish off by piping some leaves using the green/brown buttercream piping bag and the 352 nozzle.

Bird cupcake

  1. Using brown buttercream in a piping bag with a hole cut at the end, pipe some buttercream in circles to resemble twigs, forming a small wreath.
  2. Using the yellow/red, green/brown and orange/yellow buttercream and the 352 nozzles, pipe some leaves in sets of three to resemble autumn leaves all around the wreath.
  3. Using yellow buttercream in a piping bag with a big hole (5mm (¼in) diameter) cut at the end, apply firm pressure to squeeze a good amount of buttercream to form the body of the bird.
  4. Stop piping when the body of the bird reaches the desired height, and apply firm pressure again to form a round sphere, which is the head of the bird.
  5. Using orange/yellow buttercream and the 352 nozzle, pipe two leaf-like petals on the body to form wings.
  6. Using brown buttercream in a piping bag with a hole cut at the end, pipe two eyes and two small spikes to form a beak.

Fall hydrangea wreath

  1. Using brown buttercream in a piping bag with a hole cut at the end, pipe some buttercream in circles to resemble twigs, forming a small wreath.
  2. Using the red/yellow buttercream piping bag and the 224 nozzle, pipe some drop flowers by placing the nozzle perpendicular and applying firm pressure. Pipe a few flowers to form a cluster of hydrangeas.
  3. Using the same technique, use orange buttercream with the 224 nozzle to pipe another cluster of hydrangeas.
  4. Alternate the two colours and complete the wreath with clusters of hydrangeas.
  5. Finish off by piping some leaves using the green/brown buttercream and a 352 nozzle.

Autumn leaf

  1. Using the yellow/red buttercream piping bag and 352 nozzle, pipe an autumn leaf. Place the nozzle at a 30° angle, with the pointed tip of touching the top section of the cupcake. Apply firm pressure to release a good amount of buttercream and form a wide base. Gently release the pressure as you reach the desired length, then stop piping before you pull the nozzle off to form a pointed tip.
  2. Pipe two pairs of similar leaves on either side of the leaf you have already piped.
  3. Use a toothpick to smooth the centre of the individual leaves to help them merge and look like one big autumn leaf.
  4. Using brown buttercream in a piping bag with a hole cut at the end, pipe little dots around the cupcake for a border.

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