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Poinsettia Cupcake Wreath

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Poinsettia Cupcake Wreath
  • Prep Time 3 hr 45 min
  • Total Time 4 hr 40 min
  • Servings 24
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A perfect gift for that special someone with a sweet tooth, this poinsettia cupcake wreath is as festive as it is delicious.

Ingredients

Cake

2 1/3
cups all-purpose flour
2 1/2
teaspoons baking powder
1/2
teaspoon salt
1
cup butter, softened
1 1/4
cups granulated sugar
1
teaspoon vanilla
3
eggs
2/3
cup milk

Frosting

1/2
cup butter, softened
1/4
cup shortening
1
teaspoon vanilla
1/8
teaspoon salt
4
cups powdered sugar
2
to 4 tablespoons milk or water

Decorations

60
colored chewy candies (1 inch), (from 14-oz bag)
Green and yellow decorating icing (from 6.4-oz cans)

Directions

  • 1 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
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 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.
  • 6 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.
Tips  

You can substitute 1 box yellow cake mix with pudding for cake. Make cake mix as directed on box for cupcakes. For the frosting, substitute 1 container vanilla creamy ready-to spread frosting. Decorate as directed in recipe.

Make flower petals up to 1 week ahead. Store in an airtight container, between sheets of waxed paper, at room temperature.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
300
(
Calories from Fat
130
)
Daily Value
Total Fat
15g
23%
(
Saturated Fat
8g
41%
,
Trans Fat
1g
)
Cholesterol
60mg
19%
Sodium
230mg
10%
Potassium
40mg
1%
Total Carbohydrate
40g
13%
(
Dietary Fiber
0g
0%
,
Sugars
30g
)
Protein
2g
Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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