Deck the halls with these festive wreath cupcakes. Calling on the rosemary in beloved holiday black tea, Morning Light, these cupcakes are playfully decorated with sprigs of rosemary to create precious mini-wreaths. Serve these up at any holiday shindig and watch faces light up like Christmas trees.
Morning Light Wreath Cupcakes
Ingredients
- 2 sachets Morning Light
- 1 ¼ cup flour
- 1 cup sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup buttermilk
- ¼ cup vegetable oil
- 1 large egg
- 2 sticks unsalted butter, room temperature
- 2 teaspoons vanilla extract
- 2 ½ cups powdered sugar
- Fresh rosemary and dried cranberries for garnish
Directions
- Brew two sachets of Morning Light in 1 cup hot water to package directions. Remove the sachets and set aside to come to room temperature.
- Preheat the oven to 350 degrees and line 12 muffin tins with your preferred cupcake liners.
- In a medium bowl with a whisk, mix the flour, sugar, baking powder and salt together. Add ½ cup of the cooled tea, buttermilk, vegetable oil and egg. Whisk until a smooth, runny batter appears.
- Pour the batter into the prepared cupcake liners ¾ filled. Bake in the preheated oven for 18-20 minutes. Remove and let cool while making the frosting.
- For the frosting, in a standing mixer, mix the butter and vanilla extract on low for one minute. Add in the powdered sugar and mix on low until combined.
- Place the frosting in a piping bag fitted with a circle tip. Frost each cupcake and arrange the fresh rosemary and dried cranberries on top like a wreath.
- Enjoy.
Note
For a smooth frosting, once finished, remove about ¼ cup of the frosting and place in a microwave safe bowl. Heat in the microwave until melted, about 20 seconds. Pour back into the frosting and mix on low until a smooth, creamy frosting appears.