Fall Leaf Cupcakes
1 package Pillsbury™ Golden Yellow Cake Mix
Food Dye (red, yellow, orange)
1 cup chocolate melting wafers
Preheat oven to 350°F. Line muffin tins with 24 cupcake liners.
Prepare cupcakes according to box instructions. Let cool.
Divide a tub of Pillsbury White Frosting into three separate bowls. Using food safe dye, color one bowl yellow, one orange, and one red.
Lay out a piece of plastic wrap on a flat surface. Spread the frosting in lines along the wrap. Roll into a tube, twisting the ends.
Prepare your piping bag with a star tip. Cut the end off your wrapped frosting and place into the piping bag. Place a large swirl of frosting on top of each cupcake.
Melt chocolate in a microwave-safe container and pour into a piping bag. Place a piece of wax paper on a baking sheet.
Cut the very end off your piping bag and pipe leaf shapes onto your wax paper. Let chocolate set completely before removing.
Place leaves onto frosted cupcakes. Enjoy!
Serving Size (1 cupcakes (72g)), Calories 160 (Calories from Fat ), Total Fat 2g (Saturated Fat 0.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 330mg, Total Carbohydrate 35g (Dietary Fiber 1g, Sugars 19g, Includes 19g Added Sugars), Protein 2g, Potassium 21mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D 0mg, Calcium 0mg, Iron 1mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.