As an alternative to a platter of Christmas cookies, welcome family and friends with a batch of dainty cupcakes adorned with simple wreath shapes piped from green buttercream. They’re just the thing for a caroling or tree-trimming party, or a holiday open house. Tiny red candy dots mimic holly berries to provide the finishing touch.

　　

Ingredients

makes 24

　　24 cupcakes, such as White Cupcakes (page 154) or Red Velvet Cupcakes (page 30)

　　Swiss Meringue Buttercream (page 304)

　　Green gel-paste food color

　　Red pearlized round ball sprinkles (see Sources, page 342)

　　

Step 1

Tint 1 cup buttercream green with gel-paste food color. Transfer to a pastry bag fitted with a small leaf tip (#69).

　　

Step 2

Using an offset spatula, spread each cupcake with a smooth layer of untinted buttercream. Starting at the outside edge of the cupcake, pipe slightly overlapping leaves in a circle, then pipe another layer of leaves overlapping the first; repeat to make one or two more layers. Refrigerate 30 minutes to allow frosting to set. Cupcakes can be refrigerated up to 2 days in airtight containers; bring to room temperature and arrange red sprinkles in several clusters around each wreath before serving.

　　Martha Stewart's Cupcakes