Christmas Wreath Cupcakes

These delicious 12 cupcakes create a stunning Christmas wreath great for the festive season.
Ingredients
Serves: 12
  • For the cupcakes:
  • 100g self-raising flour
  • 25g cocoa powder, sifted
  • 250g Carnation Condensed Milk
  • 1 egg
  • ½ tsp vanilla extract
  • 85g buttery baking spread*
  • For the icing:
  • 400g icing sugar
  • 110g buttery baking spread*
  • Few drops vanilla extract
  • Green food colouring
  • 1-2tbsp Carnation Condensed Milk
  • Decorations:
  • 100g ready to roll green icing
  • 6 red jellies

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
  • Very easy

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    35 mins PT35M

    Cook time
    15 mins PT15M

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Each serving typically contains

  • Energy 1675kJ 399kcal 20%
  • Fat 14.8g 21%
  • Saturates 4.9g 25%
  • Sugars 20.8g 23%
  • Salt 0.45g 8%

of an adult's Reference Intake (RI)*
Energy per 100g: 1826kJ/435kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

Here's how easy it is...
  1. Preheat oven to 180°C (160°C for fan ovens), Gas Mark 4.
  2. Place the cupcake ingredients in a bowl and beat with an electric hand mixer for 2-3 minutes until pale and creamy. Spoon mixture into the muffin cases. Bake for 15-18 minutes until springy and golden. Transfer to a cooling rack to cool.
  3. Beat icing sugar, 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.
  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.
  5. Get creative with your wreath decorations, try more, smaller bows or using star or snowflake cutter shapes.

    *recipe is based on 70% fat buttery baking spread.

    For allergens, always check the ingredients list of each product used. Recipe contains gluten, eggs and milk

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