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Fall Acorn Cupcakes

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A rich vegan cupcake recipe topped with vanilla buttercream and a cute little candy acorn.

INGREDIENTS: (makes about 24 cupcakes)

  • 3 cups of flour
  • 2 cups of sugar
  • 1/2 cup of cocoa
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 2 tablespoons of vinegar
  • 1 teaspoon vanilla
  • 3/4 cups oil
  • 2 c. water

For acorns:

DIRECTIONS:

  • Add dry cupcake ingredients together and mix to remove lumps.
  • Add liquids and mix until smooth
  • Divide equally into cupcake liners in muffin tins.
  • Bake at 350F degrees for 20-25 minutes.
  • Allow cupcakes to cool completely and frost with your favorite buttercream recipe (click here for mine) tinted with fall food coloring.
  • Make acorns by melting candy melts in the microwave in 30 second increments, stirring between.  Dip unwrapped hershey kiss in chocolate and attach to bottom of cookie.  Dip butterscotch/peanut butter chip in chocolate and attach to top of cookie.  (Click HERE for more details on making these)
  • When hardened, gently place one acorn on the top of each cupcake.


My thoughts:  Ever since I posted these cute little acorns last fall I’ve wanted to put them on cupcakes!!  This was that day.  The vegan cupcake recipe is SO yummy.  The buttercream frosting isn’t vegan, but you can drizzle your cupcakes with a bit of powdered sugar glaze to keep them a treat for your vegan friends.  You can use the cupcake recipe to make a yummy bundt cake too– and that is PERFECT with a light sugar glaze on top.  I use this cake/cupcake recipe all the time- it is very moist and flavorful.  Enjoy!!!~r

Other recipes you might enjoy (click on the image to be taken to the recipe):

Pumpkin Pie Dip

Try a new twist on the pumpkin pie this Thanksgiving: crisp squares of pie crust ready to dunk in a creamy pumpkin pie dip!  This is the perfect Thanksgiving party dessert recipe!!!

INGREDIENTS:

  • 2 refrigerated pie crusts
  • 1 box (8oz.) Philadelphia Cream Cheese (softened)
  • 1/3 cup of brown sugar
  • 1 cup of canned pumpkin
  • 1/2 t. pumpkin pie spice
  • 1 tub of Cool Whip
  • Cinnamon and granulated sugar – enough to dust crust squares.

DIRECTIONS:

  • Preheat oven to 350 degrees.
  • Unroll pie crusts on a cutting board and using a knife or pizza cutter slice into squares.

  • Place pieces of crust on a cookie sheet, spray with cooking spray and dust with sugar and cinnamon.
  • Bake at 350 degrees for 20-22 minutes- until light brown and toasted.
  • Remove from oven and cool.
  • Place softened cream cheese in a bowl and cream it with the brown sugar until smooth.
  • Add pumpkin and pumpkin pie spice and mix with a mixer on medium until smooth and creamy.
  • Fold in 1/2 tub of Cool Whip.
  • Place in a serving dish and top with remaining Cool- Whip.  Dust with cinnamon.
  • Serve dip with crispy cinnamon crust squares– YUM!

 

My thoughts:  Again, pumpkin is not a flavor I enjoy– I did taste test this though, and went back for seconds!  This was a HUGE hit both times I served it and I had so many people ask for the recipe I decided to post this earlier than intended so I don’t get mobbed.  If you want to try a unique twist on the traditional pumpkin pie, this is it!  Make a practice round before Thanksgiving and try it out on your friends– they will love you!  ENJOY!!!  r-

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