Cupcake Wreath
A festive cupcake wreath offers an easy-to-make and charming dessert perfect for large gatherings during the holidays.
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Instructions
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Combine confectioners' sugar, butter, milk, vanilla extract, and salt in a stand mixer. Mix on low until moistened, then beat on medium for 2-3 minutes until light and fluffy.
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Reserve 1/2 cup of the frosting and mix it with melted, cooled unsweetened chocolate. Add green food coloring to the remaining frosting.
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Remove wrappers from 4 cupcakes and crumble them into a bowl. Mix with the chocolate frosting until a Play-Doh-like consistency is achieved.
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Divide the mixture into thirds and form three 2.5-3 inch teardrop shapes; place on waxed paper.
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Melt chocolate chips in a microwave for 15 seconds.
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Dip slivered almonds in the melted chocolate and press them onto the pinecones in an overlapping pattern, working from back to front. Refrigerate for 15 minutes to set.
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Arrange 13 cupcakes in an outer circle and 7 inside on a large serving plate.
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Spread a thin layer of green buttercream over the cupcakes to secure them and provide a base color.
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Using a piping bag with a large leaf tip, pipe thick green leaves over the entire wreath, working from the center outwards.
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Transfer the three pinecones to the top of the wreath and decorate with red candies or cherries.