Welcome to the Camp Coffee Club!

Your one stop shop for delicious recipe inspiration

Get ready for Easter with our easy and delicious hot cross buns, Easter cookies, cupcakes & more, all with one key ingredient - your trusty baking partner Camp Coffee!

Christmas Showstopper: Camp Coffee Christmas Cupcake Wreath

Christmas Showstopper: Camp Coffee Christmas Cupcake Wreath

Brown sugar, cinnamon spice, and Camp Coffee sponge with luscious vanilla frosting.

Serves: one wreath of 12 cupcakes and 16 mini cakes

Level: easy

Prep Time: 30 minutes
Cook Time: 15 minutes


For the Decoration

  • Christmassy sprinkles of your choice
  • If you wish to make little sugar decorations like I have done, you’ll need some colourful fondant icing, icing sugar for rolling out and little cutters


  • 150g softened unsalted butter
  • 300g sifted icing sugar
  • 1 tsp vanilla extract


  • 200g unsalted butter, softened
  • 200g light muscovado sugar
  • 4 free range eggs
  • 200g self-raising flour
  • ½ tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tbsp Camp Coffee

You’ll need

  • Cupcake tin and cases (I used both mini and standard sizes)
  • Bowl and wooden spoon or stand mixer and paddle attachment
  • Piping bag with large open star nozzle


  1. 1. For the cupcakes: Heat the oven to 180C/160C fan/gas 4.
  2. 2. Cream the butter, sugar and vanilla until pale and creamy.
  3. 3. Gradually beat in the eggs one at a time then slowly stir the flour into the mix until combined.
  4. 4. Mix the spice and baking powder into the flour, add to the wet mix on slow, gradually, until combined.
  5. 5. Add the Camp Coffee and mix through, then add to the cupcake cases, filling up halfway. Bake for 8-10 minutes for the mini sized ones, and 12-15 minutes for the standard size. Leave to cool while you make the frosting.
  6. 6. To make the frosting, beat the butter, icing sugar and vanilla together until pale and fluffy.
  7. 7. To Decorate: Assemble the wreath to create a circle of mixed sizes on a table or large plate. Hold the piping bag vertically to the cakes and swirl in a circular motion to cover the cakes from the middle until you get to the outer edge of each cake. Go around over the top of all the cakes, allowing them to touch so the wreath appears to be joined up, then add the decorations to adorn the frosting.
  8. 8. These will last for a few days in an airtight container.

For more recipe inspiration and baking chat, or to share your own recipes, drop in to the Facebook Camp Coffee Club today!

Available from most major supermarkets.