Holiday Wreath Cupcakes
Holiday Wreath Cupcakes requires around 20 minutes from start to finish. This recipe covers 5% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free recipe has 527 calories, 2g of protein, and 13g of fat per serving. This recipe serves 6. A mixture of cherry pie filling, sanding sugar, peppermint extract, and a handful of other ingredients are all it takes to make this recipe so flavorful.
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.