Fall Flower Pot Cupcakes

I'm so very excited to be part of this fun little challenge that Kathia and Melissa have organised. The project was to create a fall inspired sweet, being either a cake, cupcake or sugar topper.

Not only did I get to make some fun and yummy cupcakes myself, now I get to enjoy browsing everyone else's amazing creations! Head down to the bottom of the post to see all the great looking desserts along with the links to each contributors blog.

These cupcakes were inspired by the pots of pretty chrysanthemums in wonderful warm colours, that decorate many people front stairs (or would if it was fall in Australia and not Spring.)

Pumpkin Cupcakes (adapted from Martha Stewart)
2 cups cake flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/4 cups packed light-brown sugar
125 grams (1/2 cup) butter, softened
2 eggs, lightly beaten
3/4 cup pumpkin puree

To make the cupcakes-
Preheat oven to 180 degrees c. (350 f.) Line 18 cupcake pans with paper liners.

Sift flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and cloves into a medium bowl.

Add brown sugar and butter into the bowl of an electric mixer, beat until light and fluffy.

Add the eggs one at a time mixing after each addition.

Add a third of the dry ingredients at a time, alternating with the two halves of the buttermilk. Beat until combined.

Using a low setting mix in the pumpkin puree.

Divide batter evenly among cupcake papers, fill each about 3/4 full.

Bake for 15-20 minutes or until a skewer poked into the middle comes out clean. Allow to cool in the pans for ten minutes before transferring to a wire rack to cool completely.

Maple Cream Cheese Frosting
250 g (1 block) cream cheese, at room temperature
2 tbs real maple syrup
2 cups icing sugar

To make the frosting- beat the cream cheese and maple syrup in the bowl of an electric mixer fitted with a paddle attachment. Gradually add the icing sugar and beat until smooth.

Fondant Flowers
orange and yellow fondant
orange and yellow sprinkles
1 packet Oreos (filling removed and cookies crushed)

Thinly roll out the fondant and cut out flowers with a blossom cutter.

Shape the flowers a little by pressing in the middles. Allow the flowers to dry out. Once the flowers are dry brush the centers with a tiny amount of water and fill with sprinkles.

Spread a layer of frosting over the top of each cupcake using a butter knife. Before the icing sets dip each cupcake top into the bowl of crushed oreos, roll them around a little to make sure all the icing is covered.

Press the fondant flowers onto the top of each cupcake.

To complete the look serve cupcakes in little terracotta pots. (Please make sure they are clean)

Take a peek at everyones fantastic and delicious looking fall creations!

Here is the list of links to all the talented bloggers who where part of this challenge,

head over to  their blogs and check them out!.

1-Cup of hot cocoa cake-Munchkin Munchies

2-Carrot Cake with Cream Cheese frosting-D & P Celebrations

3-Caramel Apple Cake-The Baked Equation

4-Maple Leaf Chocolate Cake-Butter Yum

5-Boo Shoe SugarTopper-Trilogy Edibles

6-Goodbye Fall-Pink Little Cake

7-Turning Leaves-Simply Sweet by Honeybee

8-Fall Teddy Bears-Karma's Cakes

9-Thanksgiving Head Dress-Sweetology

10-Fall Flower Pot Cupcakes-Butter Hearts Sugar

11-End of Fall Cupcakes-Not your momma's Cookie

12-Thanksgiving in a Cupcake-Savor the Baking

13-Turkey Cake-The Baking Sheet

14-Picking Leaves-Sweet Things