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
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Self-raising flour

100g

Cocoa powder, sifted

25g

Egg

1

Vanilla extract

½ tsp

Buttery baking spread*

85g

Icing sugar

400g

Buttery baking spread*

110g

Few drops vanilla extract

Green food colouring

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.

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