Fall Cupcakes

Begin by putting a little water down on the counter and laying out a sheet of waxed paper to work on. The water will help keep the waxed paper in place as you work.

Open a corner of the wrapper on the fondant and pull off a piece. Fondant is made out of sugar but it has the look and feel of modeling clay. You want most of the fondant to stay in the wrapper so it doesn't dry out as you work.

Next use a rolling pin to flatten the fondant until it's less than an 1/8 of an inch thick. If the fondant starts to stick to the rolling pin, sprinkle a little powdered sugar on the rolling pin and then rub it around with your hand until the whole roller of the rolling pin is lightly "dusted."

When the fondant is the right thickness use cookie cutters to cut fun Fall shapes like leaves or pumpkins.

Pull the fondant away from the outside edge of the cookie cutter. Then gently push the fondant out of the cookie cutter with your finger.

Put your fall shapes right onto the frosting of your cupcakes. How pretty!