Recipe: Juliet Sear x Camp Coffee Christmas Cupcake Wreath

Christmas Showstopper – Juliet Sear x Camp Coffee Christmas Cupcake Wreath

A centrepiece for Christmas celebrations with brown sugar, cinnamon spice, and Camp Coffee sponge with luscious vanilla frosting.

Equipment needed

Cupcake tin and cases (Both standard size and mini)
Bowl and wooden spoon or stand mixer and paddle attachment
Piping bag with large open star nozzle

*These links are suggestions for the type of equipment needed.

Makes: one wreath of 12 cupcakes and 16 mini cakes
Prep time: 30 minutes
Bake time: 15 minutes

Ingredients:

Sponge:
200g unsalted butter, softened
200g light muscovado sugar
4 eggs
200g self-raising flour
½ tsp baking powder
2 tsp cinnamon
1 tsp vanilla extract
1 tbsp Camp Coffee

Frosting:
150g softened unsalted butter
300g sifted icing sugar
1 tsp vanilla extract

Method:

For the cupcakes: Heat the oven to 180C/160C fan/gas 4.
Cream the butter, sugar and vanilla until pale and creamy.
Gradually beat in the eggs one at a time then slowly stir the flour into the mix until
combined.
Mix the spice and baking powder into the flour, add to the wet mix on slow, gradually, until
combined.
Add the Camp Coffee and mix through, then add to the cupcake cases, filling up halfway.
Bake for 8-10 minutes for the mini-sized ones, and 12-15 minutes for the standard size.
Leave to cool while you make the frosting.
To make the frosting, beat the butter, icing sugar and vanilla together until pale and fluffy.

To Decorate:
Assemble the wreath to create a circle of mixed sizes on a table or large plate. Hold the
piping bag vertically to the cakes and swirl in a circular motion to cover the cakes from the
middle until you get to the outer edge of each cake. Go around over the top of all the cakes,
allowing them to touch so the wreath appears to be joined up, then add the decorations to
adorn the frosting.
These will last for a few days in an airtight container.

Christmas Cupcake Wreath

Beautiful homemade Christmas Cupcake Wreath

Print Recipe Pin Recipe

Course afternoon tea, cake, Dessert

Cuisine American, british

Ingredients

  

• Sponge:
• 200 g unsalted butter softened
• 200 g light muscovado sugar
• 4 eggs
• 200 g self-raising flour
• ½ tsp baking powder
• 2 tsp cinnamon
• 1 tsp vanilla extract
• 1 tbsp Camp Coffee
• Frosting:
• 150 g softened unsalted butter
• 300 g sifted icing sugar
• 1 tsp vanilla extract

Instructions

 

• For the cupcakes: Heat the oven to 180C/160C fan/gas 4.
• Cream the butter, sugar and vanilla until pale and creamy.
• Gradually beat in the eggs one at a time then slowly stir the flour into the mix until
• combined.
• Mix the spice and baking powder into the flour, add to the wet mix on slow, gradually, until
• combined.
• Add the Camp Coffee and mix through, then add to the cupcake cases, filling up halfway.
• Bake for 8-10 minutes for the mini-sized ones, and 12-15 minutes for the standard size.
• Leave to cool while you make the frosting.
• To make the frosting, beat the butter, icing sugar and vanilla together until pale and fluffy.
• To Decorate:
• Assemble the wreath to create a circle of mixed sizes on a table or large plate. Hold the
• piping bag vertically to the cakes and swirl in a circular motion to cover the cakes from the
• middle until you get to the outer edge of each cake. Go around over the top of all the cakes,
• allowing them to touch so the wreath appears to be joined up, then add the decorations to
• adorn the frosting.
• These will last for a few days in an airtight container.

Keyword christmas, christmas treat, cupcake, cupcakes