These Christmas cupcakes will be the talk of your get-together!
Covered with white chocolate hand-painted leaves, no one will even recognize that tasty cupcakes are hiding underneath!
This takes a bit of work, but man, is it worth it!
I found this adorable idea...and lots more...in a book called Hello, Cupcake!. It is now my all-time favorite cupcake book...loaded with cute and creative
cupcake ideas. Every mom and baker should have a copy! If you don't already have it, you can find it at Target.com,
or maybe even for less on eBay.com.
When I made this cupcake wreath, the guests fell in love! It was a huge hit.
How to Make these Christmas Cupcakes
- 12 dozen vanilla cupcakes baked in silver foil liners
- 2 bunches fresh mint, preferably with large leaves
- 1 1/2 cups white chocolate melting wafers (available at baking supply stores...I got mine at Wal-Mart)
- 1 can (16-oz) vanilla frosting, or one batch buttercream frosting
- 1 cup white coarse decorating sugar crystals
- 1 cup red candy-coated milk chocolate balls (Cadbury)
- 1 decorative ribbon
Instructions for Making these Christmas Cupcakes:
- Line two cookie sheets with wax paper. Pick the mint leaves from the stems. Wash and pat dry.
Place the white chocolate melting wafers in a medium microwavable bowl. Microwave, stirring frequently, until the chocolate is smooth, about
- Using a small, clean craft brush or your fingertip, coat the top side of each mint leaf with an even layer of the melted chocolate. Transfer to one
of the cookie sheets, chocolate side up, and allow the leaf to bend and curve slightly. Repeat with the remaining mint leaves to make about 75 leaves. If the chocolate
becomes too thick, reheat in the microwave for several seconds, stirring well. Place the leaves in the refrigerator until set, about 5 minutes.
- Carefully peel the leaves from the hardened chocolate. They come off surprisingly easily. Use a toothpick or clean tweezers to remove any small pieces of
mint leaf that may remain. (The leaves can be made up to 5 days in advance, covered, and kept in a cool dry place).
- Spoon 1/4 cup of the vanilla frosting into a ziploc bag, press out the excess air, and seal. Spoon the decorating sugar into a small shallow bowl.
Spread the tops of the cupcakes with the remaining vanilla frosting and smooth. Roll the edges of the cupcakes in the sugar. Arrange the cupcakes, close together, in a
circle on a large platter.
- Press the chocolate leaves into the cupcakes oriented in one direction to cover the cupcakes. Snip a 1/8-inch corner from the bag with the vanilla
frosting and pipe dots of frosing randomly on the leaves to attach the red candies. Sprinkle the platter with the remaining decorative sugar. Tie a decorative ribbon
into a bow and place on the platter.
The Finishing Touch
Now that your christmas cupcakes are complete it's time to decide what to serve them on.
Something this pretty deserves some paper plates with pizazz, right?
Here are some fun designs from PlatesandNapkins.com that will compliment your cupcakes perfectly:
If you like what you see on this page, please share it with your friends!
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