I made Christmas wreath cupcakes for a party r/Baking

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In a large bowl, whisk together the butter and vegetable oil. Mix in the egg, buttermilk, white vinegar and vanilla extract. Add granulated sugar, and whisk for 30 seconds to help the dissolve the sugar. Mix in the cocoa powder, salt and baking soda, and whisk until no clumps remain.

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These Christmas Wreath Cupcakes are guaranteed to add some merriment to your Holiday dessert table. Head over to The Cake Blog to learn how to make them, then be sure to tag @sugarandsparrowco and @thecakeblog to show us your wreath designs. Merry Christmas to you all and hope you're having so much fun with your Holiday bakes this year! Learn.

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Follow the package instructions and bake the cupcakes. Remove the cupcakes from the muffin tin and allow them to cool completely. In a large mixing bowl, combine softened butter, powdered sugar milk and vanilla. Using a stand or electric mixer, beat until smooth and fluffy. Place ⅓ of the frosting in a bowl, set aside.

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In the bowl of a stand mixer, combine the butter and shortening together on medium-high speed until smooth, about 7 minutes. Slowly add half of the powdered sugar in. Next, add in the water and cream cheese flavoring. Once combined, slowly add in the remaining powdered sugar.

I made Christmas wreath cupcakes for a party r/Baking

Instructions. To Prep: Preheat oven to 350°F and line two muffin pans with cupcake liners. Prepare the cupcake batter according directions on the box. Stir green food coloring into the batter until it is a bright green color. Pour batter into prepared pan, filling the cups no more than 2/3 of the way full.

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Christmas Wreath Cupcakes - festive holiday cupcakes with piped buttercream wreaths in three different designs. A new tutorial by our contributor Whitney DePaoli . I've made all sorts of Holiday-inspired bakes over the years, from towering Christmas tree cakes to gingerbread house inspired projects and everything in between.

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Icing Directions. Combine all ingredients in a mixing bowl. Mix on medium speed for 4 minutes. (except your food coloring) If icing is not stiff enough add 1/4 C powder sugar. Spoon the icing into a bowl. Take out 1/4 of the icing and put in a separate bowl. Add several drops of red gel food coloring.

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This piping tip is so fun and unique. It fills up a cupcake nicely and quickly too - one big squeeze, and you're done! I squeeze with medium to heavy pressur.

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Prep 24 cupcake tin with cupcake liners. Set aside. In a large bowl, whisk together the sour cream, buttermilk, vegetable oil, egg whites, and vanilla until thoroughly combined. Sift in the cake mix. Split the cake batter evenly between the 24 cupcake tins, then bake for 12-15 minutes until they're baked through.

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Instructions. Bake cupcakes according to the recipe and cool completely. Use the white buttercream to pipe a smooth flat swirl on each cupcake. Use the red buttercream to pipe 2-4 horizontal stripes on each cupcake. Pipe the wreath shape with green buttercream around the outer edge of the cupcake.

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Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners. Prepare cake mix according to package instructions. Fill each liner 2/3 full with batter. Bake at 350 degrees F (175 degrees C) for 18 minutes. Cool cupcakes in pan for 5 minutes before removing to a wire rack to cool completely.

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Instructions. Cover each cupcake with a generous layer of white frosting. Scoop the green frosting into a piping bag with a star tip, and pipe little dots/stars into the shape of a big circle, like a wreath. Place 4-5 red hots into the green frosting, at even distances apart around on the wreath.

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Frosting:In a stand mixer (or in a large bowl with an electric mixer), beat butter until smooth. Add powdered sugar, vanilla and milk and beat on low until combined. Beat on high 1-2 minutes until fluffy and smooth. To make the cupcake cake:Divide frosting into 4-5 small bowls and color with food coloring as desired.

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Pipe frosting onto the cupcakes and arrange in a wreath shape on a large platter or board. Place the fondant leaves into the frosting pointing in different directions using 3 to 4 leaves per cupcake.

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Color with gel food coloring and mix on high until completely tinted. Using a frosting bag, dot around the circumference of each cupcake, making two "rows.". Roll fondant into ½ inch spheres and then shape into little stars (you'll need 12 of them). Place one on each cupcake.

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Decorating. STEP 1: Create the base for the wreath by spreading the white frosting on top of each cupcake. STEP 2: Use the green piping bag or makeshift bag to pipe around the edge of the cupcake. STEP 3: Use the red frosting to create two horizontal ovals that overlap in the center to create the bow.