Christmas Wreath Cupcakes
Get creative with your wreath decorations, try more, smaller bows or using star or snowflake cutter shapes.
Self-raising flour
Cocoa powder, sifted
Egg
Vanilla extract
Buttery baking spread*
Icing sugar
Buttery baking spread*
Few drops vanilla extract
Green food colouring
Ready to roll green icing
Red jelly beans
*Recipe is based on 70% fat buttery spread
You will also need…
12 hole muffin tin and muffin cases, small holly or leaf cutter 30cm piece of gift ribbon, tied in a bow
Step 1 of 4
Preheat oven to 180°C (160°C for fan ovens), Gas Mark 4.
Step 2 of 4
Place the flour, cocoa powder, 250g Carnation condensed milk, egg and ½tsp vanilla, 85g buttery baking spread and baking powder into a bowl.
Step 3 of 4
Beat icing sugar, remaining buttery baking spread, vanilla and green colouring, with enough condensed milk to make a thick icing. Pipe in a spiral from the middle of the cake outwards making sure you cover the edge of the cupcake case.
Step 4 of 4
To make the leaves, roll out the green icing to 0.5cm depth and cut out holly shapes, cut the red jellies in half. Put the cupcakes on a large cake board or wooden board in a circle. Place the holly leaves and jellies onto the cupcakes and top with the ribbon bow.
Get creative with your wreath decorations, try more, smaller bows or using star or snowflake cutter shapes.
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Christmas Wreath Cupcakes
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PREP: 35 mins
COOK: 15 MINS
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Quite Easy
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SERVES: 12
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Ingredients
Self-raising flour
100gCocoa powder, sifted
25gEgg
1Vanilla extract
½ tspButtery baking spread*
85gIcing sugar
400gButtery baking spread*
110gFew drops vanilla extract
Green food colouring
1-2tbspReady to roll green icing
100gRed jelly beans
6*Recipe is based on 70% fat buttery spread
You will also need…
12 hole muffin tin and muffin cases, small holly or leaf cutter 30cm piece of gift ribbon, tied in a bow
-
Method
Step 1 of 4
Preheat oven to 180°C (160°C for fan ovens), Gas Mark 4.
Step 2 of 4
Place the flour, cocoa powder, 250g Carnation condensed milk, egg and ½tsp vanilla, 85g buttery baking spread and baking powder into a bowl.
Step 3 of 4
Beat icing sugar, remaining buttery baking spread, vanilla and green colouring, with enough condensed milk to make a thick icing. Pipe in a spiral from the middle of the cake outwards making sure you cover the edge of the cupcake case.
Step 4 of 4
To make the leaves, roll out the green icing to 0.5cm depth and cut out holly shapes, cut the red jellies in half. Put the cupcakes on a large cake board or wooden board in a circle. Place the holly leaves and jellies onto the cupcakes and top with the ribbon bow.
Get creative with your wreath decorations, try more, smaller bows or using star or snowflake cutter shapes.