Easter Wreath
Preparation time is 15minutes
Total time is 15minutes
Serve is for 24 people
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Difficulty level: 2 out of 4
7 Ingredients
Number of servings
24
- 540grams Betty Crocker Super Moist Vanilla Cake Mix
- 3 free range eggs, at room temperature
- 80grams unsalted butter, melted
- 3/4 cup milk
- 400grams chocolate frosting
- 20 mini chocolate Easter eggs
- 1/4 cup Dollar Sweets Bright Sprinkles
Description
This easy Easter wreath features individual cupcakes topped with flavourful frosting, Easter eggs and a medley of colourful sprinkles. Festive fun? You bet.
Method
Step 1 of 3
Preheat oven to 160°C/140°C fan-forced. Line 6 holes of a 12-hole, -cup-capacity muffin tray with paper cases. Line 18 holes of a 24-hole, 2-tbs-capacity mini muffin tray with paper cases. Using eggs, butter and milk, prepare cake mix according to packet instructions. Spoon batter into prepared holes. Bake for 15-20 minutes or until a skewer inserted at centres comes out clean. Cool.
Step 2 of 3
Place frosting sachet from cake-mix packet in a piping bag fitted with a 2cm star nozzle. Pipe onto 10 cooled cupcakes.
Step 3 of 3
Using a separate piping bag fitted with a 2cm star nozzle, pipe chocolate frosting onto remaining cupcakes. Decorate cupcakes with chocolate eggs and sprinkles. To serve, arrange on a board in a wreath shape.
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