A festive cupcake wreath made from spiced brown sugar and Camp Coffee sponge, topped with smooth vanilla frosting and Christmas sprinkles. Includes both standard and mini cupcakes, piped together in a decorative ring - perfect for a Christmas centrepiece.
Ingredients
For the Decoration
Christmassy sprinkles of your choice
If you wish to make little sugar decorations like I have done, you’ll need some colourful fondant icing, icing sugar for rolling out and little cutters
Frosting
150g softened unsalted butter
300g sifted icing sugar
1 tsp vanilla extract
Sponge
200g unsalted butter, softened
200g light muscovado sugar
4 free range eggs
200g self-raising flour
½ tsp baking powder
2 tsp cinnamon
1 tsp vanilla extract
1 tbsp Camp Chicory & Coffee Essence
You’ll need
Cupcake tin and cases (I used both mini and standard sizes)
Bowl and wooden spoon or stand mixer and paddle attachment
Piping bag with large open star nozzle
Preparation
Step 1
For the cupcakes: Heat the oven to 180C/160C fan/gas 4.
Step 2
Cream the butter, sugar and vanilla until pale and creamy.
Step 3
Gradually beat in the eggs one at a time then slowly stir the flour into the mix until combined.
Step 4
Mix the spice and baking powder into the flour, add to the wet mix on slow, gradually, until combined.
Step 5
Add the Camp Coffee Essence and mix through, then add to the cupcake cases, filling up halfway. Bake for 8-10 minutes for the mini sized ones, and 12-15 minutes for the standard size. Leave to cool while you make the frosting.
Step 6
To make the frosting, beat the butter, icing sugar and vanilla together until pale and fluffy.
Step 7
To Decorate: Assemble the wreath to create a circle of mixed sizes on a table or large plate. Hold the piping bag vertically to the cakes and swirl in a circular motion to cover the cakes from the middle until you get to the outer edge of each cake. Go around over the top of all the cakes, allowing them to touch so the wreath appears to be joined up, then add the decorations to adorn the frosting.
Cooks Tip!
These will last for a few days in an airtight container.