Christmas Wreath Cupcakes
Christmas Wreath Cupcakes

Christmas Wreath Cupcakes

PREP: 35 mins
COOK: 15 MINS
Quite Easy
Serves: 12

Get creative with your wreath decorations, try more, smaller bows or using star or snowflake cutter shapes.

Christmas Wreath Cupcakes
Be the first to review this recipe!

Self-raising flour
100g
Cocoa powder, sifted
25g
Carnation Condensed Milk
250g
Egg
1
Vanilla extract
½ tsp
Buttery baking spread*
85g
Icing sugar
400g
Buttery baking spread*
110g
Few drops vanilla extract
Green food colouring
Carnation Condensed Milk
1-2tbsp
Ready to roll green icing
100g
Red jellies
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

Step 1 of 3

Preheat oven to 180°C (160°C for fan ovens), Gas Mark 4.

Step 2 of 3

Christmas Wreath Cupcakes

 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 3

Christmas Wreath Cupcakes

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.

Share this page