What better way to add to a cupcake then to wrapping a yummy cookie around it. Use some Edible Gingerbread Cupcake Wrappers and just watch your family’s eyes light up with joy.
Earlier this week Jill from Kitchen Fun with My 3 Sons and I hosted a Give the Gift of Gingerbread blog hop and giveaway and I shared a recipe for Caramel Cocoa Custard Gingerbread Men. When we started talking about this group project, I had so many ideas run through my head, including these edible cupcake wrappers which were inspired by a paper version of a Holiday Gingerbread Wrapper from Cupcakes Plain and Fancy.
These wrappers are the easiest I’ve created thus far this holiday season. Two strips of white modeling chocolate rick rack and two buttons are all you need to decorate these gingerbread flavored edible cupcake wrappers. I made fancy buttons, but plain buttons would work just as well. So, if you’ve contemplated making some modeling chocolate cupcake wrappers for Christmas, but felt my other designs were too challenging, this one is for you.
Edible Gingerbread Cupcake Wrappers
cupcakes and frosting
*You’ll use approximately 1 1/2 ounces of modeling chocolate per cupcake. The amount will vary based on how thick you make your wrappers and on the size of your cupcakes.
cupcake wrapper template (click here.)
non-stick baking mat (or use a gallon size zip top bag)
large fondant rolling pin or wooden rolling pin
pastry wheel with grooves
red and green food coloring
large round plunger cutter
a marker or something to imprint the buttons
skewer or toothpick
pastry bag and big star tip (for piping frosting on cupcakes)
Print a copy of this cupcake wrapper template (click here.) Cut out around the template. Wrap it around one of your cupcakes, to see if it is the right size. You need the template to overlap at the ends by at least 1/2 inch, so adjust the template as needed. Re-size then cut out a new template.
Roll out gingerbread (or milk chocolate) modeling chocolate on a non-stick baking mat using a fondant roller. See instructions for rolling out modeling chocolate using a large zip top bag, here. Cut out around the template using a pastry cutter/pizza wheel. Check to make sure they fit around your cupcakes with enough overlap to seal the seam.
Roll out white modeling chocolate into long strips. Cut thin strips using the grooved side of your pastry wheel to make the rick rack. Lightly brush the backside of the modeling chocolate strips with water, then attach them to the cupcake wrappers.
Color some white modeling chocolate red and some green. Roll it out and use a large round plunger cutter to cut out red and green round buttons.
I used the back side of a sharpie fine point marker (washed in hot soapy water) to make the indentation for my buttons. Then I cut the sharp tip off of a skewer and used it to make button holes.
Use water to attach the buttons to the edible cupcake wrappers.
Wrap the cupcake wrappers around your cupcakes, using water as the glue to attach the seams. If your modeling chocolate has dried out too much to stick together, rub the water on to the seams with your finger, making the modeling chocolate sticky, then press the seams together.
Pipe a swirl of frosting onto your cupcakes and they are ready to serve.
If you need to make these ahead of time, store the cupcakes in an airtight container and the cupcake wrappers in another container for up to several days. The day you serve them, attach the wrapper around the cupcakes. They can then be stored for up to 8 hours before serving. If you store the assembled cupcake in an airtight container for too long, the moisture from the frosted cupcakes will make the wrappers sticky.
Items used to create this project that are available on Amazon.com (commission earned for sales)
Be sure to check out all my fun Christmas Recipes!