adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Poinsettia Cupcake Wreath
0 Likes
Prep Time:
3 hours 45 minutes
Total Time:
4 hours 40 minutes
Festive and delicious poinsettia cupcake wreath, the perfect sweet gift.
Ingredients:
  • 2 1/3 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1 1/4 cups granulated sugar
  • 1 teaspoon vanilla
  • 3 eggs
  • 2/3 cup milk
  • 1/2 cup butter, softened
  • 1/4 cup shortening
  • 1/8 teaspoon salt
  • 4 cups powdered sugar
  • 2 to 4 tablespoons milk or water
  • 60 colored chewy candies (1 inch), (from 14-oz bag)
  • Green and yellow decorating icing (from 6.4-oz cans)
Instructions:
  • Preheat oven to 350°F. Line 24 regular-size muffin cups with paper baking cups and lightly grease or spray with baking spray. In a medium bowl, combine flour, baking powder, and 1/4 teaspoon salt; set aside.
  • In a large bowl, cream butter with an electric mixer for 30 seconds. Gradually add granulated sugar, beating well after each addition. Beat for 2 minutes. Add eggs one at a time, followed by vanilla. On low speed, alternate adding flour mixture and milk until just blended. Fill muffin cups evenly with batter, about 3 tablespoons each, or until two-thirds full.
  • Bake for 20 to 25 minutes until golden brown and a toothpick inserted in the center comes out clean. Let cool in pans for 5 minutes, then transfer to cooling racks. Allow to cool completely for about 30 minutes.
  • In a large bowl, use an electric mixer to cream together 1/2 cup of butter, shortening, 1 teaspoon of vanilla, and 1/8 teaspoon of salt until fluffy. Gradually add powdered sugar, 1 cup at a time, while mixing on low speed, scraping the sides of the bowl occasionally. Pour in 2 tablespoons of milk and beat on high speed until the frosting is light and fluffy. Adjust the consistency by adding a little more milk until smooth and spreadable. Use to frost cupcakes.
  • Place the 2 candies in a microwave-safe bowl and microwave on High for 10 to 15 seconds until they are warm and pliable. Cut the candies in half and shape each half into a 1 1/4-inch long flower petal. Use a toothpick or paring knife to create vein-like marks on the petals. Repeat this process with the remaining candies.
  • Decorate each cupcake with 5 candy petals in the shape of a poinsettia. Pipe green icing between some petals for leaves, and add dots of yellow icing in the center for stamen. Arrange 12 cupcakes in a circle to create a wreath on a serving platter, and place the rest on a separate platter.

Similar Recipes