This holiday cupcake wreath for beginners recipe is perfect for those of us who want their baking to look fancy but do not have the skills to back up that want!
To keep things as simple as possible, we have used a packet cake mix for the cupcakes; however, if you prefer, these work just as well if you use your own, from scratch, cake recipe. The only provision is that the lightness or darkness of the finished sponge will affect what kind of green you end up with for your sponge.
Holiday Cupcake Wreath – Equipment
- (2) 12 count cupcake tins
- 24 cupcake liners
- Mixing bowl
- Measuring cups and spoons
- 16 inch piping bag
- Tip 1M
Holiday Cupcake Wreath -Ingredients
- 1 box white cake mix
- 3 eggs
- 1/3 cup vegetable oil
- 1 tsp clear vanilla (optional)
- green food coloring
- 2 sticks unsalted butter room temperature
- 4 cups powdered sugar
- 1/4 cup liquid (coffee creamer or heavy cream)
Holiday Cupcake Wreath – Instructions
Make your cupcakes according to the directions on the package. Alternatively, if you’re not a complete beginner, you can use a basic sponge cake or cupcake recipe. If you make your own sponge, it’s essential to use a recipe that results in a light color sponge.
If you choose a seasonal sponge that’s heavily spiced or a cake such as a carrot cake, your cupcakes will bake too dark for the green of the wreath.
Add the green food coloring to the batter, a couple of drops at a time, until you have a shade of green you like. Don’t go too dark at this stage because the cake darkens during cooking.
Evenly distribute the batter between 24 cupcake liners.
Bake according to the instructions on your package or until a toothpick comes out clean.
Allow your cupcakes to cool completely. If you start icing before the cakes are completely cool, you’ll end up with a runny wreath.
Holiday Cupcake Wreath: Frosting Instructions
Next, add your butter to a bowl and beat it until soft and smooth.
Add your powdered sugar one cup at a time, and mix until the sugar and butter are well incorporated.
Next, add a little drizzle of coffee creamer or heavy cream to loosen up the mixture slightly. “Slightly” is the critical word here. You do not want runny icing because it will not hold its shape. It needs to be stiff but smooth.
After all of your powdered sugar is incorporated, add in a few drops of green food coloring at a time until you have a vibrant shade. Beat at high speed until the mixture is fluffy. This is usually four to five minutes.
Add to a piping bag with tip 1M and set aside.
Next, arrange your cupcakes in two circles, one nested inside the other. The outer circle will have 15 cupcakes, and the inner circle will have nine cupcakes.
Remember to set your cupcakes up either where you will be serving them or on a flat tray or platter. You won’t be able to move your wreath once you add the frosting.
Ice the cupcakes in a criss-cross fashion, making Xs out of icing across the cupcakes.
Add sprinkles immediately before the icing can set.
Use two twirlers to form the bow.
Fill in any gaps with icing.
Top Tips For Holiday Cupcake Wreath Success
If you are squeezing your icing bag too hard, you will run out of frosting. Then you will have to make a second batch of icing, which, no matter how hard you try, will not match up because the first batch of icing will have dried.
To prevent your cupcakes from moving, add a small dot of icing to the bottom of the cake to hold them in place.