Makes 24 cupcakes
adjust servings:

Tick the ingredients you need to add your shopping list.

For the cupcakes

To decorate

  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line two 12 hole muffin tins with red Dr. Oetker Rainbow Cupcake Cases.
  2. In a large bowl, beat together all the cupcake ingredients until smooth.
  3. Spoon the mixture into the baking cases and bake for 15-20 minutes. Allow to cool completely.
  4. Once cooled, arrange 14 cupcakes in a large circle on a serving plate or cake board and place the remaining cupcakes inside in a smaller circle, to make a Christmas wreath shape. 
  5. Soften the Dr. Oetker Vanilla Style Butterceam in their tubs by giving them a quick stir with a spoon. Add the 3 tubs of softened buttercream to a large bowl. Squeeze in 3 tubes of Dr. Oetker Green Gel Food Colour and beat with a spatula, until all the colour is mixed through. Add the buttercream to a piping bag with a medium star nozzle. 
  6. Swirl the buttercream on top of each cupcake, starting from the center of the cupcake and working around to the outter edge. The icing should cover the tops of the cupcakes but not piped too tall.
  7. To make the bow, knead a few drops of Dr Oetker Red Gel Food Colour into 50g Dr Oetker Soft Fondant Icing. Continue to add the gel colour until you reach your desired colour. 
  8. Dust your work surface with some icing sugar or corn flour. Roll out the coloured fondant to about 2mm thick. 
  9. Use a knife to cut out four 3cm-thick strips and one 2cm-thick strip. On two of the 3cm strips, cut out triangles from the bottom so that they look like ribbon ends. Keep the remaining fondant for later.
  10. Take the other two 3cm strips and fold them over to make two loops (use a little water to help them stick). Pinch the two loops together.
  11. Take the 2cm strip and drape it over the centre of the two loops to look like the knot of the bow. Add the remaining strips as the ribbon ends.
  12. At the top of the cupcake wreath, stick your fondant bow by sitting it onto the buttercream. 
  13. To make mini candy cane decorations, take the remaining red fondant and 20g of white Dr Oetker Soft Fondant Icing. Roll both the red and white fondant into two long sausage shapes. Take both pieces and twist them together to give the striped candy cane look. 
  14. Use a knife to cut out six 5cm pieces of the twisted fondant. Arch the top of each piece to make the candy cane shape. Place them on top of the cupcake wreath. 
  15. With any scrap red fondant, roll some small balls to look like berries. Scatter them over the wreath.
  16. With the remaining white Dr Oetker Soft Fondant Icing, knead in 3-4 drops of Dr. Oetker Yellow Gel Food Colour. Dust your work surface with some icing sugar or corn flour. Roll out the yellow fondant to about 2mm thick. 
  17. Cut out a few different sized stars and set aside. Spray each star with Dr Oetker Gold Shimmer Spray. 
  18. Use a knife to lift each star onto the cupcake wreath. Spread them out evenly onto the wreath. 
  19. Finish decorating the wreath with Dr Oetker The Taste Of Christmas Sprinkle Mix. Serve as your Christmas showstopper!

Note: Cornflour can be used as an alternative to icing sugar, if you wish.

Nutrition Facts

Top Tips:

  • You can make your fondant decorations well in advance of Christmas. They will become firmer and easier to manage. Store in an airtight container. 
  • Use your remaining Dr. Oetker Soft Fondant Icing to cover your cake board.
  • If you have left over fondant, keep in an airtight container and it will keep for your next bake. 
  • If you don’t have star cutters, you can print different sizes and cut them out. Place the stencil on top of the fondant and trace around the design with a knife.  

Recipe proudly brought to you by ZahraFiles

CakesChristmasSweet thingsCupcakesSpecial OccasionsBaking

Popular in Cakes

Gem's mince pie & whiskey caramel baked Alaska