Holiday Wreath Cupcakes Recipes

Steps:

• Slice off the top half of the top portion of each cupcake or muffin. Using a teaspoon carve a small amount of the cake so that you are left with a shallow indentation about 1-inch deep and place 1 tablespoon of the cherry pie filling into the indentation. Smooth into a circle.
• Add the peppermint extract to the frosting container and mix. Fill a pastry bag fitted with a star tip with the frosting. Pipe the icing around the circumference of the cherry pie filling to the edge of the cupcake.
• Cut the fruit roll into 6 thin strips about 6 inches long. Tie each strip into a bow and place onto the edge of the icing. Place a red cinnamon candy in the center of the bow using a bit of icing to secure it. Repeat with remaining bows and candies. Lightly sprinkle the icing with green sanding sugar.
• Foil Wrap:
• Cut out 6 (6 by 6-inch) squares of foil. Stack the foil squares on top of each other and place a saucer on top of the foil. Using scissors cut around the saucer so that the foil is a perfect circle. Place a cupcake in the center of each of the foil circles and wrap the foil up along the side of the cupcake. Fold out edges of foil.

Steps:

• Make the fruit: In a small pot, warm the orange juice over medium heat for 3 minutes.
• Add the dried apricots, golden raisins, dried cherries, raisins, dried figs, and dried cranberries. Simmer for 5 minutes, until the fruit absorbs some of the liquid.
• Transfer the fruit and their cooking liquid to a medium bowl and cover with plastic wrap. Soak and refrigerate for at least 6 hours or overnight, then drain.
• Preheat the oven to 350°F (180°C).
• Make the cake batter: In a large bowl, cream the butter with an electric hand mixer until fluffy.
• Add the light and dark brown sugars and beat for 3 minutes, or until smooth and creamy.
• Add the eggs, 1 at a time, and beat until well combined.
• Add the vanilla, cinnamon, nutmeg, allspice, and salt, and beat for 2 minutes, or until smooth.
• Add the flour, baking soda, pecans, lemon zest, and the soaked fruit, and fold with a rubber spatula until well incorporated.
• Grease 2 12-cup muffin tins with nonstick spray.
• Using a 2-tablespoon ice cream scoop, add a scoop of batter to each of the muffin cups.
• Bake for 20 minutes, or until golden brown. Let cool before icing.
• Make the icing: In a medium bowl, whisk together the powdered sugar and lemon juice until smooth.
• Drizzle the icing over the fruitcakes, then serve.
• Enjoy!