Christmas tree cupcakes

These homemade Christmas tree cupcakes look really impressive and are super easy to make. The kids have so much fun making them, they have now become a staple homemade bake in our house, every Christmas.

Ingredients to make 12 cupcakes

For the cupcake base

• 110g butter
• 110g golden caster sugar
• 110g self raising flour
• 2 large eggs
• 1/2 tsp vanilla extract

For the butter cream icing

• 300g butter
• 600g icing sugar
• 2 tsp vanilla extract
• 3 tbsp milk
• Green food colouring

For the decorations

• 12 ice-cream cones
• Edible sprinkles and balls in a variety of colours
• Icing sugar for dusting

Preparation

• Pre-heat the oven to 180°C / 160°C fan / Gas mark 4 and load a cupcake baking tray with cupcake cases.
• Soften the butter – either take it out of the fridge a couple of hours before baking or soften in microwave for 10 seconds.

Making the cupcakes

• Add the butter and golden caster sugar to a large bowl and whisk until fluffy and pale.
• Then add the 2 eggs – and vanilla extract and whisk again until fully mixed.
• Finally sieve the self raising flour into the mixture and gently fold in until everything is combined.
• Pour the mixture equally into the cupcake cases
• Bake for 15 minutes
  • TOP TIP: Test the cakes are cooked by inserting a skewer into the middle of the cake – the cake is cooked if the skewer comes out clean
• Leave to cool

Making the buttercream icing

• Add the butter to a large bowl and whisk until soft and pale
• Add the icing sugar and continue whisking until combined
  • TOP TIP: Place a paper plate or cling flim around the top of the whisk when combining the icing sugar to stop it fluffing up and clouding your kitchen
• Stir in the vanilla extract and add the milk one spoonful at a time. You want to form a smooth but firm, silky icing. If you make the icing too wet, you won’t be able to get the desired Christmas tree effect.
• Add the food colouring
  • TOP TIP: Add the colouring slowly one drop at a time, mixing in-between, until you reach the desired colour

Decorating the cupcakes

• Carefully cut the ice-cream cones so the circular base fits comfortably upside down on-top of the cupcake
• Apply a thin layer of icing to the top of the cupcake
• Place the ice-cream cone onto the cupcake
  • TOP TIP: Twist cone slightly into the icing so that it sticks in place
• Use a piping bag to pipe the green icing around the ice-cream cone. Start at the bottom of the cone and work upwards in a circular motion, to the tip. The finished effect will depend on the piping bag nozzle you use. You can have a smooth finished look or you can dab individual blobs of icing for a more tree-like effect.
• Garnish with the edible sprinkles and balls
  • TOP TIP: Place the sprinkles in a line so it looks like fairly lights and use the balls for the top of the tree
• Finish with a light dusting of icing sugar for an extra special Christmassy, frosty, snowy look.