Christmas Tree Cupcakes

Makes 12

 

FOR THE CUPCAKES:

125g unsalted butter, softened

125g caster sugar

125g self-raising flour

Pinch salt

2 large eggs

2 tablespoons milk

Few drops vanilla extract

FOR THE BUTTERCREAM:

175g unsalted butter, softened

350g icing sugar

Few drops vanilla extract

Pinch salt

Green paste food colouring

FOR THE DECORATION:

12 medium strawberries, hulled

Assorted colour metallic sugar balls

Sugar stars

12-hole muffin tray & 12 paper muffin cases

ice cream scoop, optional

Piping bag fitted with star piping tube (eg PME No 8)

Set the oven to 190°C or Gas 5.  Place the cupcake cases in the tin.

Tip the butter into a bowl and add the sugar, flour, salt, eggs, milk and vanilla and beat until the mixture is smooth. Divide the mixture between the cases in the muffin tray, using an ice cream scoop if you have one.

 

 

Bake the cakes in the centre of the oven for 15-18 minutes, or until they have risen and feel just firm to the touch in the centre. 4 Remove cupcakes from the oven and transfer immediately to a wire rack to cool completely.

To make the buttercream, Beat the butter well and then add the icing sugar, vanilla extract, salt and 1tbsp boiling water and beat until smooth, adding a little extra boiling water if necessary.

 

Colour the buttercream with the paste food colouring and fill the piping bag. Pipe a flat spiral on the top of a cupcake and place a strawberry on top.

Pipe spiky lines around the strawberry to look like a Christmas Tree, having them angled downwards slightly.

Stick the metallic balls at the end of the branches, and stick a sugar star on top.  Repeat to decorate all 12 cupcakes.

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  Sue Mercado 2014