Christmas Tree Cupcakes is a modern British recipe for a classic festive chocolate cupcake that's decorated with icing (frosting) and a Christmas tree shape on the top before serving. The full recipe is presented here and I hope you enjoy this classic British version of: Christmas Tree Cupcakes.
To Decorate:
1 batch white glacé icing
1 batch royal icing
green food colour
yellow food colour
red food colour
dragée balls
Method:
Cream together the butter and brown sugar until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Mix in the flour and milk then divide mix in the melted chocolate until completely combined.
Line the wells of a 12-hole muffin tin with silicone or paper cupcake cases then spoon the vanilla the cake batter into 6 and the chocolate batter into the other 6, filling them no more than 2/3 full. Transfer to an oven pre-heated to 180°C (350°F, Gas Mark 4) and bake for between 15 and 20 minutes, or until a cocktail stick inserted into the centre emerges cleanly. Allow to cool in the tin for 5 minutes then transfer to a wire rack to cool completely.
When cold, take about 80% of your royal icing and colour it green by mixing in green food colour. Divide the remainder in two and colour one half yellow and the other half red.
Roll the green royal icing out fairly thinly and cut into Christmas tree shapes. Roll out the yellow royal icing and cut out into stars for the tops of the trees. Finally roll out the red food colouring and cut out into pots for the base of the tree. Also shape some of the red icing into box-like presents.
Prepare your glacé icing and use to coat the tops of the cupcakes. Sit the trees, stars and pots on this to look like Christmas trees. Decorate with the dragée balls as baubles and the boxes as gifts.
