Autumn is finally here! To celebrate my second favourite season of the year I of course had to make some themed cupcakes! So here we have some chocolate orange flavoured cupcakes. I can’t even describe how good these taste, you’ll have to make them and try them yourselves, they’re amazing if I do say so myself! I decorated these chocolate cupcakes with marbled fondant icing autumn leaves. I am not happy with how I have decorated these to be honest but I couldn’t bring myself to waste these and make them again. Once I had decorated them all I had an idea that putting some leaves just one one side of the cupcake would have looked better rather than covering all of the icing but oh well! They still tasted amazing and next time I make cupcakes I will be sure of my decoration before I go for it!

Ingredients for 6-8 cupcakes
Dry ingredients
100g self-raising flour
40g cocoa powder
100g caster sugar
1 cup dark chocolate chips
1 tsp baking powder

Wet ingredients
50ml vegetable oil
85ml sparkling water
1 tsp vanilla extract
1 tbsp orange flavouring

Ingredients for decorations
Dairy free butter
Sugar and Crumbs jaffa twist flavoured icing sugar
Red, orange and yellow fondant icing

Extras
Leaf shaped fondant cutters
Wilton 2D piping nozzle

Method
Preheat your oven to 180°C and line a baking tray with cupcake cases. Mix all of the dry ingredients together, then add the wet ingredients and mix thoroughly. Fill the cupcake cases with the mixture and bake for 20 minutes until cooked throughly through the middle. Take out of the oven and place on a cooling rack to cool fully before decorating.

Method for decoration
To create the fondant leaves I combined red, orange and yellow fondant icing together to make a marble effect. I did this by bringing all of the colours together and gently manipulating it with my hands until the colours blended together slightly but made sure that they still kept their original colour, but formed one ball of fondant. The more you mix the fondant the less distinct the colours will be so be careful with mixing it to begin with, do it gradually. I then rolled out the fondant thinly and used the fondant cutters to cut out leaves of different sizes.

Then I made the butter icing and as usual I totally estimate this, I start off with one desert spoon of butter and add in icing until it is the desired consistency and quantity to cover all cupcakes adding more icing and butter as I go. When I use flavoured icing I taste it as I go along to make sure it has a taste or if its too intense I dilute the taste with normal plain icing sugar. Then I put the icing in a piping bag with the Wilton 2D nozzle and piped it onto the cupcakes, I decorated each cupcake individually to ensure that the fondant leaves stuck to the icing before it had time to harden.

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