Christmas Tree Cupcakes
Ingredients
Decorate
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Gold lustre dust (optional)
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50 g ready to roll yellow fondant icing
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Multicoloured sugar sprinkles
Butter Icing
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400 g butter, softened
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800 g icing sugar, sifted
Cakes
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125 ml milk
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2 tbsp. cocoa powder, sifted
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190 g self raising flour, sifted
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2 eggs
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165 g caster sugar
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125 g butter, softened
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100 g dark chocolate 70% cocoa solids
Method
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01Preheat 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.
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02Cream 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.
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03Spoon 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.
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04For 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.
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05Spoon 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.
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06Roll 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.
