Golden Cloud Christmas Cupcake Wreath
A beautiful but cute sweet treat for your sweet tooth.
Time: 1 hour
Recipe by: Thando Manyoni
500g Golden Cloud Vanilla Cake Mix
150ml sunflower oil
2 large eggs
For the buttercream:
1 cup butter, room temp
2 ½ icing sugar
2 tsp vanilla essence
Pinch of salt
2 tbsp milk
Dark green food colouring
Red fondant bow
1 packet of original jelly tots
Preheat the oven to 180C and prepare cupcake tins with liners.
Place the Golden Cloud Vanilla cake mix into a large bowl.
In a jug, whisk together the oil, water and eggs. Make a well in the centre of the cake mix and add the wet ingredients. Whisk until the mixture is smooth and lump free.
Pour half the mixture into the cupcake liners until ¾ full.
Place in the oven and bake for 15-20 minutes. Remove from the oven and allow to cool completely
Make the buttercream by whisking the butter until fluffy. Gradually add the icing sugar until fully incorporated. Add the vanilla, salt a milk and whisk to combine. Colour the buttercream until dark green. Transfer the buttercream into a piping bag fitted with a star nozzle.
Pipe the cupcakes and place on a tray or board in wreath shape. Decorate with the Jelly tots, sprinkles and glitter. Finish off with the red bow and serve!
Chefs Tip: Cool the cupcakes completely before piping over the buttercream. If still warm, the buttercream will melt.