CUPCAKE WREATH RECIPES

Steps:

• On a large platter, assemble the cupcakes into two touching rings, 15 in the outer ring and 9 in the inner ring. Place the green buttercream in the pastry bag fitted with a large star tip and frost the cupcakes to create a wreath, flling in any gaps between cupcakes with the frosting. Decorate the wreath with the holly leaves and sugared cranberries. Remove from the heat. Using an electric mixer, whisk on low speed, gradually increasing to high, until stiff glossy peaks form and the bowl is no longer hot to touch, 10 to 15 minutes. Reduce the speed to medium and gradually add the butter, a few pieces at a time. After adding all the butter, continue to whisk until the mixture begins to resemble softly whipped butter, about 3 minutes. Switch to the paddle attachment and add the vanilla. Mix for 3 to 4 minutes to remove some of the air bubbles. Tint the frosting green. To make the holly leaf cookies: Using holly leaf cookie cutters, cut out cookies and bake as directed. Transfer to a rack to cool completely. Reduce the speed to low and gradually add the sugar, beating until just incorporated. Increase the speed to high and beat until stiff glossy peaks form, 5 to 7 minutes. Once dry, outline with the white frosting. To make the cranberries: Line a small rimmed baking sheet with parchment paper. Lightly brush the cranberries with the corn syrup and roll in the granulated sugar. Transfer to the prepared tray until dry, at least 30 minutes or up to 24 hours.

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 Maltesers Mini Bunny.
• Make little nests over the remaining cakes with the two icings, eight of each flavour. Put a Galaxy Enchanted Egg into the caramel iced cakes, and two M&M’s Eggs into each chocolate iced nest cakes. Leave to set for 10-20 mins before serving.