Magical coffee cupcake Christmas wreath recipe only takes 15 minutes to bake

There’s no better time to show off someone’s cooking skills than at Christmas. This ‘showstopper’ recipe comes from Camp Coffee . According to their website, the coffee-flavoured sponge is topped with "luscious vanilla frosting” and is easy to make.

For this recipe , bakers will need a cupcake tin and cases, a bowl and a wooden spoon or a stand mixer and a paddle attachment, as well as a piping bag with a large open star nozzle. The one wreath is made up of 12 cupcakes and 16 mini cakes. It has a preparation time of 30 minutes and a cooking time of 15 minutes.



Cooks can get kids involved with the cake decorating by making the frosting and adding some festive sprinkles to the bake . How to make a Christmas showstopper coffee cupcake wreath: For the decoration: Christmassy sprinkles of your choice const loadOvpScript=()=>{let el=document.createElement('script');el.

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Log('[Load] OVP tcfLoaded',new Date())})}},1500)}) Colourful fondant icing, icing sugar for rolling out and little cutters Frosting: 150g softened unsalted butter 300g sifted icing sugar One tsp vanilla extract Sponge: 200g unsalted butter, softened 200g light muscovado sugar Four free-range eggs 200g self-raising flour Half tsp baking powder Two tsp cinnamon One tsp vanilla extract One tbsp Camp Coffee Method Firstly, for the cupcakes: Heat the oven to 180C/160C fan/gas 4. Cream the butter, sugar and vanilla until pale and creamy. Next, gradually beat in the eggs one at a time then slowly stir the flour into the mix until combined.

Mix the spice and baking powder into the flour, and add to the wet mix on slow, gradually, until combined. Add the coffee and mix through, then add to the cupcake cases, filling up halfway. Bake for eight to 10 minutes for the mini-sized ones, and 12-15 minutes for the standard size.

Leave to cool while you make the frosting. To make the frosting, beat the butter, icing sugar and vanilla together until pale and fluffy. To decorate the cake, you need to assemble the wreath to create a circle of mixed sizes on a table or large plate.

Hold the piping bag vertically to the cakes and swirl in a circular motion to cover the cakes from the middle until you get to the outer edge of each cake. Go around over the top of all the cakes, allowing them to touch so the wreath appears to be joined up, then add the decorations to adorn the frosting. These will last for a few days in an airtight container.

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