This recipe for a festive season Christmas cupcake wreath is perfect for parties and family gatherings
For the cupcakes:
175g butter, softened
300g castor sugar
5ml vanilla essence
3 large eggs
pinch of salt
10ml Royal Baking Powder
For the icing:
125g white margarine, softened
200g butter, softened
625g icing sugar, sifted
5ml vanilla essence
Green food colouring, preferably gel-based
Red fondant paste
Edible Christmas decorations
Start by making a red fondant bow. Roll out the red fondant paste to about
1mm thick. Dust your surface with a little cornflour or icing sugar if it becomes
sticky. Use a knife to cut out 2 rectangles about 12cm x 5cm. These will form
the left and right sides of the bow.
Apply a thin line of edible glue to one 5cm end of each rectangle. Gently fold
the fondant so that the other 5cm end meets. Press gently to glue together.
Repeat with the second rectangle. You now have the 2 sides of your bow.
Gently scrunch up the glued end of each piece to create folds like that of a
tied bow. Use a little edible glue to glue the two pieces together at the folded
Cut out another rectangle, about 6cm x 2,5cm. Use this to wrap around
the centre part of the bow where it has been joined. Trim off any excess
fondant if necessary. Lastly cut out 2 rectangles, about 10cm x 2cm. Cut out a
triangle at each tip to create the strands of the ribbon. Use a little edible glue
to stick each strand to the underside of the bow. Allow the bow to dry for at
least 2 hours.
Preheat your oven to 190°C. Line 2 cupcake tins with cupcake liners
(preferably green or Christmas themed!).
Cream together the butter and castor sugar with an electric or stand mixer for
3-4 minutes. Add in the vanilla essence and beat well.
Add in the eggs, one by one, beating well after each addition.
Sift the flour, salt and Royal Baking Powderin a bowl and stir to combine.
Add about a third of the flour mixture to the creamed mixture, beating well.
Now add about a third of the milk. Repeat until all the ingredients have been
used and you have a smooth, uniform batter.
Divide the cupcake batter between the 24 cupcake liners, filling each just over
half-way. Bake each tray for 15-20 minutes, or until the cupcakes are a light
golden brown and an inserted toothpick comes out clean.
Allow the cupcakes to cool for a few minutes, then remove them and place on
a cooling rack to cool completely.
Meanwhile, make the icing. Beat the white margarine until smooth, then add
the butter and beat well. Gradually add in the icing sugar and mix until
Add in the vanilla essence, and enough green food colouring to achieve a
dark green coloured icing. Spoon the mixture into a large piping bag fitted with
a closed star nozzle.
Once the cupcakes have cooled, arrange them in a wreath shape on your
serving platter or cake board. I started by making a circle of 8 cupcakes, then
placing the remaining 16 around that circle. Stick each cupcake down with a
little icing to hold in place.
Now pipe a rose shape on each cupcake. To do this, place the piping nozzle
in the centre of the cupcake and pipe in a spiral motion until you reach the
outer edge of the cupcake.
After all the cupcakes have been iced, gently place your bow in the bottom
centre of the wreath. Arrange your remaining decorations on the wreath as
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This recipe and photo provided by and copyright to Astrid Field from the Sweet Rebellion. Visit The Sweet Rebellion website, and see more of her delectable sweet treat recipes