Christmas Tree Cupcakes

Christmas Tree Cupcakes


Ingredients

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 Tbs 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.

Credits: '500 Cupcakes', New Holland Publishing


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