Christmas Wreath Cupcakes
Vanilla cupcakes with smooth white frosting, a piped green wreath, silver sugar pearls and a little red bow.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
A ring of little green stars, a few silver pearls and a tiny red bow: these vanilla cupcakes look like the wreaths on every front door in December. The white frosting underneath is spread flat, so the wreath stands out, and each star is piped with a small open star tip in one quick squeeze.
The Thermomix® TM7™ creams the butter and sugar, adds the eggs and mixes the vanilla batter in a few short steps before it goes into the oven. Once the bowl is clean, the butterfly whisk whips a vanilla buttercream that you divide into white, green and a spoonful of red. One batch covers all twelve cupcakes.
Made in the Thermomix® TM7™
Christmas Wreath Cupcakes
Makes: 12 cupcakes
- Prep1 h 35 min
- Cook20 min
- Total1 h 55 min
- Serves12
Ingredients
For the vanilla cupcakes
For the buttercream
To decorate
Instructions
- Heat the oven to 180°C (350°F) and line a 12-cup muffin pan with paper liners.
- For the cupcakes, place the butter and sugar in the mixing bowl and mix 1 min/speed 4. Add the eggs and vanilla and mix 20 sec/speed 4.
- Add the flour, baking powder, salt and milk and mix 15 sec/speed 4. Scrape down the sides with the spatula and mix 5 sec/speed 4.
- Fill the liners 2/3 full and bake in the oven 18-20 min, until lightly golden and a toothpick comes out clean. Cool 5 min in the pan, then completely on a rack, about 45 min.
- Wash and dry the mixing bowl. For the buttercream, insert the butterfly whisk, add the butter and whip 1 min/speed 3.5. Add half the powdered sugar, put the measuring cup in place and whip 1 min/speed 3.5.
- Add the rest of the powdered sugar, the cream, vanilla and salt and whip 1 min/speed 3.5. Scrape down the sides and whip 30 sec/speed 3.5 more, until pale and fluffy.
- With an offset spatula or a butter knife, spread a smooth, flat layer of white buttercream on each cupcake, using about half the batch. Color 2 tbsp of the rest red and the remainder green.
- Put the green in a piping bag with a small open star tip and pipe a ring of small stars on each cupcake, two stars wide, leaving the center white. Press silver sugar pearls into the wreath.
- Put the red in a small piping bag with a small round tip, or a zip-top bag with a tiny corner snipped, and pipe a bow at the top of each wreath: two little loops and two short tails.
Tips
- Not every silver or gold sugar pearl is made to eat. Choose ones labeled edible, or use white sugar pearls instead.
- For a perfectly round wreath, press a small round cookie cutter lightly into the white frosting to mark a circle, then pipe the stars along the line.
- Frosted cupcakes keep 3 days in an airtight container in the fridge. Take them out 20 minutes before serving so the buttercream softens.
