Pull Apart Mini Cupcake Easter Wreath Recipes

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PULL-APART CUPCAKE WREATH



Pull-Apart Cupcake Wreath image

Provided by Buddy Valastro

Categories     dessert

Time 1h

Yield 24 cupcakes

Number Of Ingredients 7

Enough vanilla cake batter for 24 cupcakes (4 to 5 cups)
Gel food coloring: red, green, white
About 4 cups buttercream frosting
Cornstarch, for dusting
2 ounces white fondant
About 8 ounces red fondant
Assorted holiday sprinkles

Steps:

  • For the marble cupcakes: Preheat the oven to 350 degrees F. Line 2 cupcake pans with white liners.
  • Evenly separate the vanilla cake batter into 3 bowls. Dye one bowl Christmas red, one bowl green and one bowl white. Using a 1-ounce ice cream scoop or tablespoon, put one scoop of each color into the lined cupcake pans, filling two-thirds of the way. Swirl the colors together with a wooden skewer or the back of a spoon. Bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Allow to cool completely before assembling the wreath.
  • For the decorations: While the cupcakes are baking and cooling, dye your buttercream frosting a Christmas green and put it into a pastry bag with a large star tip at the end.
  • For the snowflakes: Dust a clean surface with cornstarch. Roll the white fondant out so it is 1/8-to-1/4-inch thick. Use your snowflake cookie cutter to cut out snowflake shapes.
  • For the fondant bow and streamers: Dust a clean surface with cornstarch. Roll the red fondant out so it is 1/4-inch thick. Cut one strip that is approximately 2 inches wide and 10 inches long and one that is 1-inch wide and 5 inches long. Fold the 10-inch-long strip in half to find the center. Add a little bit of water as glue to the center of the strip and fold each end into the middle. Pinch the center together. Take the shorter strip and wrap it over the center (securing with a little bit of water) and close on the backside of the bow.
  • Roll the leftover red fondant out so it is 1/4-inch thick and cut 2 strips - each should be 2-by-5 inches. Cut the top of each strip into a triangle and cut the bottom of each strip so that it resembles ribbon tails.
  • To assemble: Once the cupcakes have cooled completely, assemble them into a wreath shape on whatever board or platter you plan to use for service. Make sure to leave a blank circle in the center. Once you like the placement, attach each cupcake to the board with a dot of buttercream.
  • Pipe a large buttercream rosette on top of each cupcake with the green buttercream, making sure to fill in all the gaps. Add your fondant bow, snowflakes and assorted holiday sprinkles to complete your wreath.

PULL-APART MINI CUPCAKE EASTER WREATH



Pull-apart mini cupcake Easter wreath image

This stunning Easter wreath is made up of tasty mini cupcakes and chocolate bites. Top with chocolate mini eggs, bunnies and other seasonal treats

Provided by Good Food team

Categories     Dessert, Treat

Time 50m

Yield Makes 24

Number Of Ingredients 15

3 large eggs
85g golden caster sugar
45g butter , melted
2 tsp vanilla extract
100g plain flour
½ tsp baking powder
150g butter , softened
300g icing sugar
1 tsp vanilla extract
1 tsp malt powder
1 tsp caramel sauce
1 tsp cocoa powder , sieved
8 chocolate bunnies
8 chocolate eggs
16 chocolate mini eggs

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Line 24 holes of a mini cupcake or muffin tin with cases.
  • Beat the eggs and sugar in a bowl with an electric hand whisk until really pale and foamy, about 5 mins. The beaters should leave a trail on the surface of the mix when removed.
  • Stir in the melted butter and vanilla gently, then sieve in the flour and baking powder. Fold the flour into the mixture with a spatula, trying not to lose any air from the batter.
  • Use two teaspoons to divide the mixture between the cases. Transfer to the oven and cook for 10 mins until the cakes are well risen and spring back when pressed. Lift out of the tin and leave to cool on a wire rack.
  • To make the icing, beat the butter, icing sugar and vanilla together with an electric whisk until pale and fluffy. Divide the icing between three bowls.
  • Mix the malt powder into one bowl of icing, add the caramel to another bowl, and the cocoa powder to the last. Stir each well until uniform in colour, making an ombre effect from light to dark between the three icings. Spoon the icing into three piping bags; put the malt icing into a bag with a petal or flower nozzle, and the other two in piping bags with star nozzles.
  • On a large platter or plate, arrange the cupcakes so they sit in a wreath shape, touching slightly. Pipe the malt icing over eight of the cakes. Top each with a chocolate bunny.
  • Make little nests over the remaining cakes with the two icings, eight of each flavour. Put a chocolate egg into the caramel iced cakes, and two chocolate mini eggs into each chocolate iced nest cakes. Leave to set for 10-20 mins before serving.

Nutrition Facts : Calories 54 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Protein 1 grams protein, Sodium 0.1 milligram of sodium

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