Easter Cupcake Wreath
This gorgeous Easter Cupcake Wreath is a wonderful showstopper dessert for your Easter celebrations. Moist chocolate cupcakes serve as the base of the wreath, topped with creamy vanilla buttercream and adorned with edible Easter decorations. Pull apart the cupcakes and enjoy this delicious easter treat with your friends and family!
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Ingredients
- 180 grams Unsalted butter room temperature
- 180 grams Golden caster sugar or white caster sugar
- 1 teaspoon Vanilla extract
- 3 medium Eggs or 2 large eggs at room temperature
- 150 grams Self-raising flour or 150g plain flour + 1.5 teaspoons baking powder
- 30 grams Cocoa powder
- 30 millilitres Milk whole or semi-skimmed
- 1 tablespoon Boiling water
For the vanilla buttercream:
- 300 grams Salted butter room temperature
- 600 grams Icing sugar
- 2 teaspoons Vanilla extract
- 4 tablespoons Single cream
- Pink food colouring
- Green food colouring
For the decorations:
- Easter chocolates e.g. mini eggs, chocolate bunnies, creme eggs
- Edible flowers
- Easter sprinkles
- Ribbon
Instructions
Start by making the chocolate cupcakes
- Preheat the oven to 160°C fan / 180°C conventional. Line a 12-hole cupcake tin with 12 cases.
- In a large bowl, beat the butter, sugar and vanilla together until light and fluffy.
- Beat in the eggs one at a time, adding 1 tbsp of the 150g flour with each egg to stop the mixture from curdling.
- In a separate bowl, stir the remaining flour and cocoa powder together to combine. Then tip into the butter mixture and fold until combined.
- Fold in the milk and boiling water to make a smooth glossy chocolate mixture.
- Divide evenly between the cupcake cases, filling each one ¾ full.
- Bake for 20-22 minutes until the cupcakes are risen and spring back when lightly pressed in the middle. Transfer to a wire rack and leave to cool completely.
To make the vanilla buttercream:
- First beat the butter until super soft and smooth.
- Sift in half of the icing sugar and beat to combine.
- Sift in the remaining icing sugar and add the vanilla extract and single cream. Beat well to make a smooth and creamy buttercream.
- Spoon two heaped tablespoons of buttercream into a separate bowl and dye it a pale green colour using green food colouring. Spoon into a piping bag fitted with a small leaf nozzle.
- Spoon half of the remaining white buttercream into a piping bag fitted with a closed star nozzle.
- Dye the remaining white buttercream a pale pink using pink food colouring. Spoon into a piping bag fitted with a closed star nozzle.
Time to decorate your cupcake wreath:
- Arrange the cupcakes in a circular wreath shape. I only used 9 cupcakes to make my wreath and used the spare ones to practice piping the buttercream.
- Using the star nozzle, pipe white and pink buttercream roses on top of the cupcakes. To do this, start in the middle of the cupcake and spiral outwards in one smooth motion.
- Using the star nozzle, pipe dots of buttercream in the empty spaces to fill in the gaps.
- Using the leaf nozzle, pipe leaves on top of the roses. To do this, hold the piping bag on its side and pipe the base of the leaf, then pull it up and away to create the tip of the leaf.
- Arrange your decorations on top and finish your wreath by creating a bow from the ribbon and placing it at the top. Enjoy!
