26 October, 2016
Christmas Wreath Cupcakes
With Christmas drawing nearer the festive recipes begin to come out and I was thrilled when Wren Kitchens got in touch and asked if I could create a Christmas classic with a twist. I thought about it and decided these Christmas wreath cupcakes would be perfect. I have used a light fruit cake recipe to make these cute cupcakes and decorated them to resemble Christmas wreaths. These cupcakes are perfect to eat over Christmas or can even be gifted to friends and family as a festive Christmas treat. I finished each cupcake with a sugarpaste bow but if you don’t have sugarpaste you can simply use some mini red ribbon bows, just remember not to eat the bow!!
Check out the Wren’s Christmas Kitchen Calendar where you can find mine and loads of other Christmas recipes by other bloggers and even some by celebrity interior designer Linda Barker! The Millionaire’s Pavlova by Absolutely Muffin looks amazing! If you have a go at any of the recipes, share them on social media using the hashtag #WrensChristmasKitchen.
Makes 12 cupcakes
- 175g unsalted butter
- 150g golden caster sugar
- 3 eggs, beaten
- 150g plain flour
- 3 tsp baking powder
- 1 tsp ground cinnamon
- a pinch of salt
- 25g ground almonds
- 50g raisins
- 25g sultanas
- 50g glacé cherries, chopped
- 25g mixed peel, finely chopped
- grated zest and juice of ½ an orange
- 200g unsalted butter, softened
- 400g icing sugar
- 1 tsp vanilla extract
- 1 tbsp milk
- Small amount of red sugarpaste
- Start by preheating your oven to 180°C and prepare a 12-hole cupcake tray with green cupcake cases.
- Mix together the flour, baking powder, spices, salt and ground almonds in a bowl. Put aside for a moment.
- In another bowl, cream together the butter and sugar until light and fluffy.
- Gradually add the beaten eggs, mixing well after each addition.
- Fold in the dry ingredients from step 2 until smooth.
- Add the dried fruits, orange zest and juice and mix until just combined.
- Divide the mixture evenly between the cupcake cases and bake in the centre of the oven for 20 minutes.
- When baked, leave to cool in the tin for five minutes before transferring to a wire rack to cool completely.
- Beat the butter in a bowl for about five minutes until much lighter in colour.
- Add the icing sugar in two lots, beating well each lot.
- Mix in the vanilla extract and add the milk if the buttercream is too stiff to pipe.
- Spread the top of each cupcake with the buttercream and smooth off with a palette knife so each cupcake has a flat top.
- Take two tablespoons of buttercream, colour it red and put in a piping bag fitted with a small round nozzle. I used a 3mm round nozzle.
- Colour the remaining buttercream green and put it into a piping fitted with a small star nozzle.
- Using the green buttercream, pipe small rosettes in a circle around the top of the cupcake, then move inwards and repeat. The cupcakes should now look like small wreaths.
- Using the red buttercream, pipe small balls of buttercream on top of the wreaths to resemble berries and baubles.
To make the bows
- Roll out a small amount of red sugarpaste and cut small rectangles approximately 2.5cm x 1cm.
- Pinch the long sides of the sugarpaste in the middle to create a simple bow.
- Finish each cupcake with a sugar bow and ENJOY!