Easter Cupcake Wreath

First up, pre-heat the oven to 180°C/160°C /Gas Mark 4. Line 1 muffin tin with 11 pastel baking cases. 

Place the margarine and sugar in a large bowl and cream together until light and fluffy.  

Add the eggs and vanilla and beat together until smooth, if the mixture begins to curdle add a spoonful of flour. Sieve over the self-raising flour and beat one more time until combined.  

Divide the mixture between the baking cases. Bake for about 15-20 minutes until risen and golden brown. Allow the cupcakes to cool in the tin for 10 minutes and then transfer to a cooling rack to cool completely. 

Pop your butter into a large bowl and beat until smooth and pale. Add your icing sugar, and vanilla. Split the buttercream into two bowls. In one bowl add the pink food colour gel and give this a mix until combined. In the other bowl add the yellow food colour gel and give this a mix until combined. Put the buttercream in two piping bags fitted with 2 different nozzles of your choice. (optional)

Once the cupcakes are cooled, take a sharp knife and cut a circle out of the top of each cake at an angle about 2cm from the edge. Remove the circle of sponge and fill with strawberry jam.

Arrange the cupcakes in a circle to create a wreath shape. You can either spread the buttercream around the wreath, and marble it together, OR you can pipe the buttercream to cover all the sponge part of the cupcakes.

Decorate with the wafer daisies, the mini wafer flowers, the mini eggs and the easter sprinkles.

There you have a beautiful decorated easter wreath, perfect as a centre piece this easter.