Christmas Cupcake Wreath

Preheat the oven to 350 degrees F (180 degrees C).

Beat the Butter (3/4 cup) until fluffy. Without stopping beating, add the Sweetened Condensed Milk (1 can), Farmhouse Eggs® Large Brown Eggs (3) one at a time, Evaporated Milk (1/2 cup), All-Purpose Flour (1 1/2 cups), Baking Powder (1 tsp), and Chocolate Sandwich Cookies (3 1/3 cups). Keep beating until fully mixed.

Place paper liners in cupcake molds and fill the liners 3/4 full. Bake for 20 minutes or until a wooden pick inserted comes out clean. Let cool on a wire rack.

Heat the La Vaquita® Crema Salvadoreña (1 can) until it begins to bubble; remove from heat and mix in the White Chocolate (1 cup) and Green Food Coloring (as needed).

Frost the cupcakes; decorate with red fondant bows if desired.