Ingredients
MAKES 1.5 DOZEN
CUPCAKES
225g unsalted butter, softened
225g caster sugar
225g self-raising flour
4 eggs
1 tsp vanilla essence
ICING
175g ready-rolled white fondant icing
175g ready-rolled green fondant icing
2 tbsp raspberry jam
Coloured balls, to decorate
Method
Preheat the oven to 175°C. Place 18 paper baking cases in muffin tins. Combine all the cupcake ingredients into a large bowl and beat with an electric whisk until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cases. Bake for 20 minutes. Remove tines from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
Dust 2 baking sheets with icing sugar. To make the icing, roll the white fondant to 3mm thick. Cut 18 circles using a 6cm biscuit cutter and set them on one of the baking sheets. Roll the green fondant to 3mm thick. Using a small Christmas tree biscuit cutter, cut shapes out of the icing and place them on the other baking sheet to firm a little. Brush each cupcake with a little raspberry jam then place a white fondant disc on top. Top with a Christmas tree and decorate with the coloured balls.
From '500 Cupcakes' by Fergal Connolly & Judith Fertig, published by New Holland. To read more about 'the only cupcake compendium you'll ever need', check out our 2011 gift guide book reviews http://www.agfg.com.au/Blog/post/2011/11/17/2011-Christmas-Gift-Guide.aspx
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