Easter Cupcake Wreath

This gorgeous Easter Cupcake Wreath is a wonderful showstopper dessert for your Easter celebrations. Pull apart the cupcakes and enjoy with friends and family! Moist chocolate cupcakes are arranged in a circular wreath, topped with creamy vanilla buttercream and finished with adorable decorations such as chocolate mini eggs, edible flowers and Easter sprinkles. This is the perfect recipe to get creative and put your piping skills to the test – switch up the colour scheme and decorate the cupcake wreath any way you like! 

Prep time: 

1 – 1.5 hours 

Baking time: 

20 minutes 

Makes 12 cupcakes 

Equipment:

Tala Performance 12 Cup Bun Tin

Tala Dusty Pink Mixing Bowl 

Tala Bunny Cupcakes set of 24 with Toppers

Tala 2 Mini Silicone Headed Spatulas 

Ingredients

For the chocolate cupcakes:

· 180g unsalted butter, room temp

· 180g golden caster sugar

· 1 tsp vanilla extract

· 3 medium eggs, room temp

· 150g self raising flour

· 30g cocoa powder

· 30ml milk (whole or semi-

· 1 tbsp boiling water

For the creamy vanilla buttercream:

· 300g salted butter, room temp

· 600g icing sugar

· 2 tsp vanilla extract

· 4 tbsp single cream

· Pink food colouring

· Green food colouring

For the decorations:

• Chocolate eggs 
• Sugar paste flowers 
• Easter sprinkles 
• Cute ribbon  

Method:

Start by making the chocolate cupcake: 

• Preheat the oven to 160°C fan / 180°C conventional. Line the Tala Performance 12 Cup Bun Tin with 12 Easter cupcake cases. 
• In a large bowl, beat the butter, sugar and vanilla together until light and fluffy. 
• Beat in the eggs one at a time, adding 1 tbsp of the 150g flour with each to stop the mixture from curdling. 
• In a separate bowl, stir the remaining flour and cocoa powder together to combine. Then tip into the butter mixture and fold until combined.  
• Fold in the milk and boiling water to make a smooth glossy chocolate mixture. 
• Divide evenly between the cupcake cases, filling each one ¾ full. 
• Bake for 20-22 minutes until risen and the cupcakes spring back when lightly pressed in the middle. Transfer to a wire rack and leave to cool completely. 

• First beat the butter until super soft and smooth.  
• Sift in half of the icing sugar and beat to combine. 
• Sift in the remaining icing sugar and add the vanilla extract and single cream. Beat well to make a smooth and creamy buttercream. 
• Spoon two heaped tablespoons of buttercream into a separate bowl and dye it a pale green using green food colouring. Spoon into a piping bag fitted with a small leaf nozzle. 
• Spoon half of the remaining white buttercream into a piping bag fitted with a closed star nozzle. 
• Dye the remaining white buttercream a pale pink using pink food colouring. Spoon into a piping bag fitted with a closed star nozzle.  

• Arrange the cupcakes in a circular wreath shape. I only used 9 cupcakes to make my wreath and used the leftover ones to practice piping the buttercream. 
• Pipe white and pink buttercream flowers on top of the cupcakes. To do this, start in the middle of the cupcake and spiral outwards in one smooth motion. 
• Pipe dots of buttercream in the empty spaces to fill in the gaps. 
• Use the green buttercream to pipe leaves on top of the flowers. To do this, hold the piping bag on its side and pipe the base of the leaf, then pull up and away to create the tip of the leaf. 
• Arrange your decorations on top in any way you like. Then finish your wreath by creating a bow using the ribbon and placing it at the top.