Whole Wheat Gingerbread Wreath Cupcakes
Makes ~22 cupcakes
Whole Wheat Ginger Bread Cupcakes
- 3/4 cup whole wheat flour
- 2 tbsp ground ginger
- 2 tsp ground cinnamon
- 1/4 ground nutmeg
- 1/4 tsp of ground all spice (or cloves)
- 1 1/2 cups unsalted butter (room temperature)
- 1 cup white sugar
- 1/2 cup brown sugar (dark or light… depends on how rich of a color you want)
- 3 tbsp dark corn syrup (or molasses or golden syrup)
- 1 tbsp honey
- 4 large eggs (room temp)
- 1 tsp vanilla
Preheat the oven to 350°F and line a standard muffin tin with paper liners.
Sift the flour and spices.
Cream the butter and sugars with an electric beater until pale and fluffy. Add the corn syrup and honey until fully mixed. Then add one egg at a time, ensuring that they are all fully mixed in.
Beat in the vanilla, then slowly add the flour mixture until just combined.
Fill each cup about 3/4 full. Bake for ~25 minutes, rotating halfway through. The cupcakes are done when an inserted toothpick comes out clean. Let cool in the trays for ~10 mins then let cool completely on racks.
- White fondant (note – if you don’t like fondant, just make extra white frosting to use as the base of the wreath)
- Green gel food coloring
- Leaf piping tip
- Pastry bag
- Round Red sprinkles for decoration
While the cupcakes are baking, make the 1/2 the amount of frosting noted here. Take 1/4 cup out of the frosting and put aside. Tint the rest of the frosting green.
While the cupcakes are cooling, roll out the fondant to about 1/4″ thick. Find a cup or other round utensil the size of your cupcakes and cut out rounds in the fondant.
Place a teaspoon of white frosting onto the cupcake and top with a round fondant.
Fill your piping bag with the green frosting and place your leaf tip on the bag. Pipe a layer of leaves on the outside of the fondant, overlapping the leaves. Then do a second layer just on the inside of the first layer.
A good tip for piping leaves is to have your piping bag at a 45° angle. Place the tip near (but not touching!) the fondant. Squeeze the piping bag for about 3 seconds, then slowly pull back. While you are pulling back, stop piping so that you get the tip of the leaf to break off as a point. Trust me… by the time you have finished piping all the cupcakes, you will be a leaf piping master!
Once you’ve done all your cupcakes, decorate with round red sprinkles and eat!