PULL-APART CHRISTMAS CUPCAKE WREATH TUTORIAL || Janie's Sweets

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while margarine is often less expensive.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar offers a lower glycemic index.

mini chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chopped chocolate

Chopped chocolate can be less expensive and still provide a similar taste.

Start by making the bow using red fondant and CMC powder or tylose powder to help it dry harder.

Leave the bow to dry overnight or until rock-hard if using gum paste.

Prepare yellow cupcake mix according to package instructions to yield 24 cupcakes.

Place the cupcakes onto a 14-inch Wilton platter.

Add a little buttercream at the bottom of each cupcake to stick them onto the platter.

Spread green buttercream over the cupcakes using a spatula, ensuring the icing is soft.

Clean off the edges of the platter after icing the cupcakes.

Using a Wilton leaf tip, pipe leaves onto the cupcakes with two different shades of green buttercream.

Add sixlets all over the cupcakes to resemble lights or ornaments.

Place the dried bow on top of the cupcake wreath.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens