Poinsettia Cupcake Wreath Recipes

POINSETTIA CUPCAKES

Steps:

• Begin by preheating oven to 350°F / 175°C and place cupcake liners in baking pans.
• Add 1 1/4 cups all-purpose flour, 1 cup sugar, and 1 1/2 tsp baking powder into a large bowl and gently combine with a large spoon or whisk.
• In a separate bowl, add 1/2 cup sour cream, 1/2 cup water, 1/4 cup melted butter, 1 large egg, 1 tsp vanilla extract, 1 tsp of peppermint extract, and 1 squirt of red gel food coloring (optional). Whisk together until the ingredients are combined.
• Pour the dry ingredients into the wet ingredients and stir together until just combined.
• Fill the cupcake liners about 3/4 way full. Bake for 18-20 minutes or until a toothpick comes out clean.
• Let the cupcakes cool for 10 minutes before moving them to a cooling rack to finish cooling. If you want to accelerate the cooling process, pop the pan into the freezer for about 30 minutes.
• Beat 1 cup of room-temperature butter on a high speed for 30 seconds with a whisk attachment until smooth and lighter in color.
• Mix in 2 tsp vanilla extract on a low speed. Slowly mix in 3 cups of powdered sugar on a low speed. Halfway through add 1/3 cup of heavy cream to make the frosting easier to mix.
• Mix on low for a couple minutes until the ingredients are combined and the desired consistency is reached.
• If the frosting is too thick, add in additional cream (1 Tablespoon at a time). If the frosting is too thin, add in more powdered sugar (1/4 cup at a time).
• Color 2/3 cup of frosting red with gel food coloring and place in a small piping bag fit with a small leaf tip.
• Color 1/2 cup of frosting green with gel food coloring and place in a small piping bag fit with a small leaf tip.
• Color 1/4 cup of frosting yellow with gel food coloring and place in a small piping bag fit with a small round piping tip.
• Place the remaining uncolored frosting in a large piping bag fit with a round frosting tip.
• Cover the top of each cupcake with the white frosting, then pipe a poinsettia on top. Pipe 5 green leaves first around the outer portion of the cupcake, followed by two rows of red petals (5 petals per layer). Fill in the center with small dots of yellow frosting.

POINSETTIA CUPCAKE WREATH

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Grease and flour muffin cups or spray with baking spray with flour. In medium bowl, mix flour, baking powder and 1/ teaspoon salt; set aside
• In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. On low speed, alternately add flour mixture, about one-third of mixture at a time, and milk, half at a time, beating just until blended. Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until two-thirds full.
• Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pans 5 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• In large bowl, beat 1/2 cup butter and the shortening with electric mixer on medium speed until light and fluffy. Beat in 1 teaspoon vanilla and 1/8 teaspoon salt. On low speed, beat in powdered sugar, 1 cup at a time, scraping down side of bowl occasionally. Add 2 tablespoons milk; beat on high speed until light and fluffy. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. Frost cupcakes.
• In small microwave bowl, microwave 2 candies uncovered on High 10 to 15 seconds or until warm enough to be pliable. Cut candies in half. Form each half into flower petal, 1 1/4 inches long. Use toothpick or paring knife to make marks on petals to look line veins. Repeat with remaining candies.
• On each cupcakes arrange 5 candy petals in shape of poinsettia. Using leaf tip, pipe green icing between some of the petals for leaves. Using round tip and yellow icings, pipe dots in center of petals for stamen. To form wreath, arrange 12 cupcakes in circle on serving platter. Serve remaining cupcakes on another platter.