For the cupcakes: Heat the oven to 180C/160C fan/gas 4.

Cream the butter, sugar and vanilla until pale and creamy.

Gradually beat in the eggs one at a time then slowly stir the flour into the mix until

combined.

Mix the spice and baking powder into the flour, add to the wet mix on slow, gradually, until

combined.

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.

To make the frosting, beat the butter, icing sugar and vanilla together until pale and fluffy.

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.

These will last for a few days in an airtight container.