Saturday, November 20, 2010

White Chocolate Leaf Cupcake Wreath's a wreath of cupcakes with white chocolate leaves. A fun idea from our class.
It's looks fancy..but it SO easy to make.
I suggest mint leaves...they are easy to peel off. Be sure to coat the front of the leaf, not the back. And tweezers are fantastic for any little pieces that get stuck behind.
Be sure to use candy coating (like wilton)...DO NOT USE ALMOND BARK...your leaves will shatter with when peel them.
You can find the candy coating pieces at any craft store by the baking/sucker making section.

Cupcake Wreath (Adapted from "Hello, Cupcake!")
1 box yellow cake mix
1 can cream cheese frosting
1 bag white chocolate candy melts
1 bunch of mint leaves
1 bag Peanut M&M's

- To make the leaves, clean and dry the mint leaves and melt the white chocolate according to the package's directions
- Use a paintbrush to paint white chocolate onto the top of the mint leaves and lay them on a lined cookie sheet to set
- Refrigerate them for at least 10 minutes before using (you can make these in advance before making the cupcakes)
- Prepare cupcakes according to package's instructions, and bake in silver liners
- Use up to 12 cupcakes to make your wreath (I used only 8 -- our grocery store only had 1 package of mint leaves, so I made my wreath smaller than the cookbook recommended)
- Frost cupcakes and decorate edges with sparkling sugar if you wish
- Arrange leaves on wreath and use extra frosting to secure the M&M's

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