Holiday Wreath Cupcakes
- 6 store-bought un-iced large chocolate cupcakes or jumbo muffins
- 1 (15-ounce) can cherry pie filling
- 1 teaspoons peppermint extract
- 1 container white icing
- 1 green fruit roll strip
- 6 small red cinnamon candies
- Green sanding sugar
- Special equipment:
- 1 pastry bag fitted with medium star tip
- Aluminum foil
- 1 -inch wide.
Slice off the top half of the top portion of each cupcake or muffin. Using a teaspoon carve a small amount of the cake so that you are left with a shallow indentation about 1-inch deep and
Place 1 tablespoon of the cherry pie filling into the indentation. Smooth into a circle.
Add the peppermint extract to the frosting container and mix. Fill a pastry bag fitted with a star tip with the frosting. Pipe the icing around the circumference of the cherry pie filling to the edge of the cupcake.
Cut the fruit roll into 6 thin strips about 6 inches long. Tie each strip into a bow and place onto the edge of the icing. Place a red cinnamon candy in the center of the bow using a bit of icing to secure it. Repeat with remaining bows and candies. Lightly sprinkle the icing with green sanding sugar.Foil Wrap:
Cut out 6 (6 by 6-inch) squares of foil. Stack the foil squares on top of each other and place a saucer on top of the foil. Using scissors cut around the saucer so that the foil is a perfect circle. Place a cupcake in the center of each of the foil circles and wrap the foil up along the side of the cupcake. Fold out edges of foil.
Recipe courtesy Sandra Lee
Recipe courtesy of Bobby Flay