Christmas Tree CupcakesPT75Mhttps://img5.recipesrun.com/201907/2019/1023/9c/3/393225/300x200x90.jpg Flavorsome, festive and fun yet really easy to decorate, you’ll wonder why you never thought of making these Christmas Tree Cupcakes yourself!12 servings
Ingredients:
Gold lustre dust (optional)50 g ready to roll yellow fondant icing Multicoloured sugar sprinkles400 g butter, softened800 g icing sugar, sifted125 ml milk2 tbsp. cocoa powder, sifted190 g self raising flour, sifted2 eggs165 g caster sugar125 g butter, softened100 g dark chocolate 70% cocoa solids
Flavorsome, festive and fun yet really easy to decorate, you’ll wonder why you never thought of making these Christmas Tree Cupcakes yourself!
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01
Information
Gradeeasy
Serving
12 servings
Prep Time50 Mins
Cook Time25 Mins
Total Time75 Mins
02
Ingredients
Decorate
Gold lustre dust (optional)
50 g ready to roll yellow fondant icing
Multicoloured sugar sprinkles
Butter Icing
400 g butter, softened
800 g icing sugar, sifted
Cakes
125 ml milk
2 tbsp. cocoa powder, sifted
190 g self raising flour, sifted
2 eggs
165 g caster sugar
125 g butter, softened
100 g dark chocolate 70% cocoa solids
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03
Method
Step 1
Preheat the oven to 170°C/150°C fan/gas mark 3. Line a 12 hole muffin tray with paper cases of your choice. Break up the chocolate into chunks and melt in a heatproof bowl over a pan of simmering water.
Step 2
Cream together the butter and sugar in a large bowl until light and fluffy. Add the eggs one at a time, mixing well after each one. Fold in the flour and cocoa powder using a metal spoon then add the milk and melted chocolate.
Step 3
Spoon or pipe the mixture into the muffin cases so they are about ¾ full and bake for 20 mins or until well risen and lightly firm to the touch. Remove from the tin and leave to cool on a cooling rack.
Step 4
For the icing, beat the butter until smooth and soft then gradually stir in the icing sugar. When you have added all the icing sugar, beat for 2-3 mins then add several drops of green food coloring.
Step 5
Spoon the butter icing into a large piping bag fitted with a star nozzle. Pipe the icing into a high peaked swirl to create the tree effect. Decorate with multicolored sprinkles.
Step 6
Roll out the fondant icing to a thickness of 3mm and cut out using a mini star cutter. Allow to dry for an hour then use a clean paintbrush to cover with gold luster dust if desired. Alternatively, for a quick option use ready-made fondant stars. Add a star to the top of each cake.
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