Christmas Cupcakes Decked with Holly
Each cupcake serves 1.
In advance, make leaves. Tint 6 oz. fondant green; knead in 1/4 teaspoon Gum-Tex.
Roll out fondant on mat with 9 in. roller with 1/16 in. rings attached. Use holly cutter to cut at least 26 leaves (2 per cupcake). Make extras to allow for breakage.
Place leaves on wave flower former dusted with cornstarch. Let dry.
To make berries, tint 2 oz. fondant red. Roll three, 1/4 in. diameter berries for each cupcake.
*Combine Red-Red, Christmas Red and Black for red shown.
Bake and cool cupcakes in Homemade for the Holidays Baking Cups.
Ice cupcakes smooth with spatula and ivory buttercream icing. Place holly leaves and berries on cupcakes, using dots of icing if needed. Position on stand.
Get Inspiration and Great Deals
Yes, I want to receive new decorating ideas and exclusive offers from Wilton. You can withdraw your consent at any time. Learn more