Holiday Wreath Cupcakes
Holiday Wreath Cupcakes requires approximately 20 minutes from start to finish. Watching your figure? This dairy free recipe has 527 calories, 2g of protein, and 13g of fat per serving. This recipe serves 6. This recipe covers 5% of your daily requirements of vitamins and minerals. Not This recipe is typical of American cuisine. Head to the store and pick up sanding sugar, cinnamon candies, jumbo muffins, and a few other things to make it today.
Instructions
Watch how to make this recipe.
Special equipment: 1 pastry bag fitted with medium star tip Aluminum foil Saucer
Slice off the top half of the top portion of each cupcake or muffin. Using a teaspoon carve a small amount of the cake so that you are left with a shallow indentation about 1-inch deep and place 1 tablespoon of the cherry pie filling into the indentation. Smooth into a circle.
Add the peppermint extract to the frosting container and mix. Fill a pastry bag fitted with a star tip with the frosting. Pipe the icing around the circumference of the cherry pie filling to the edge of the cupcake.
Cut the fruit roll into 6 thin strips about 6 inches long. Tie each strip into a bow and place onto the edge of the icing.
Place a red cinnamon candy in the center of the bow using a bit of icing to secure it. Repeat with remaining bows and candies. Lightly sprinkle the icing with green sanding sugar.
Cut out 6 (6 by 6-inch) squares of foil. Stack the foil squares on top of each other and place a saucer on top of the foil. Using scissors cut around the saucer so that the foil is a perfect circle.
Place a cupcake in the center of each of the foil circles and wrap the foil up along the side of the cupcake. Fold out edges of foil.