Christmas wreath cupcakes recipe

Christmas wreath cupcakes
This has to be one of the prettiest ways to decorate a festive cupcake and as it only requires a star-shaped piping nozzle, it's one of the simplest too. If you don't fancy piping a ribbon on each wreath you can tie a thin ribbon into a bow instead

Makes 12


  • 1 quantity buttermilk cupcakes or red velvet cupcakes (see below)
  • 1 quantity meringue buttercream (see below)
  • Green food colouring paste
  • Red food colouring paste


  • 1–2 muffin tins, lined with 12 green paper cupcake cases
  • Large piping bag, fitted with a star-shaped nozzle
  • Small piping bag, fitted with a writing nozzle


  1. Preheat the oven to 180°C/gas mark 4. Divide the cupcake mixture between the cases, filling them two-thirds full.
  2. Bake on the middle shelf of the preheated oven for about 20 minutes, or until well risen and a skewer inserted into the middle of the cakes comes out clean. Remove from the oven and leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
  3. Spoon one-third of the meringue buttercream into a bowl and tint green using the food colouring paste. Put another 2 tablespoons into another, small bowl, and tint red. Leave the remainder untinted. Spread the untinted frosting generously onto each cold cupcake.
  4. Take the piping bag with the star-shaped nozzle and fill with the green frosting. Pipe small rosettes in a wreath shape on top of each cake.
  5. Fill the piping bag with the writing nozzle with the red frosting and pipe small red berries around the wreath, and a ribbon at the top.
Christmas Cupcakes by Annie Rigg

From Christmas Cupcakes by Annie Rigg, published by Ryland Peters & Small, photography by Kate Whitaker. iPad digital edition also available.

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Tuesday 30 November 2010
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