Cupcake Christmas Tree Recipe
Introduction
This delightful Cupcake Christmas Tree is a festive and fun centerpiece that’s as tasty as it is charming. Mini cupcakes are stacked and decorated to resemble a holiday tree, perfect for sharing with family and friends during the season.
Ingredients
- 200g butter, softened
- 200g golden caster sugar
- 1 tsp vanilla extract
- 2 eggs
- 200g self-raising flour
- 2 tbsp milk
- 300g butter (for icing)
- 525g icing sugar
- 3 tsp vanilla extract (for icing)
- Green food colouring
- Sweets, to decorate (such as Haribo Droppys and jelly diamonds)
- Large white chocolate star, to decorate
- Edible gold spray
- 24-hole mini muffin tin
- 48 green mini-muffin or petit four cases
- Small plant pot or mini bucket (about 13cm across the top)
- 12cm foam cone (measured across base)
- Cocktail sticks
- Green paint
Instructions
- Step 1: Heat the oven to 180°C (160°C fan)/gas mark 4 and line the mini muffin tin with green cases. In a bowl, beat half the butter, golden caster sugar, and 1 tsp vanilla extract until pale and fluffy.
- Step 2: Add one egg and mix well. Fold in half the self-raising flour and 1 tbsp milk using a spatula until combined. Divide the mixture evenly among the muffin cases using two teaspoons.
- Step 3: Bake for 12 minutes until risen and golden. Check with a skewer; it should come out clean. Cool the cakes on a wire rack. Repeat steps 1 to 3 with the remaining ingredients to make a second batch of 24 mini cakes.
- Step 4: For the icing, beat 300g butter and 525g icing sugar together until smooth. Stir in 3 tsp vanilla extract and green food colouring until evenly coloured. Fill a piping bag fitted with a small star nozzle with the icing.
- Step 5: Once the cakes are cool, make a small hole in the base of each with a skewer. Pipe green icing blobs over each cupcake surface to resemble leaves.
- Step 6: Paint the foam cone green and let dry—don’t worry about neatness. Secure the cone in the plant pot or bucket.
- Step 7: Attach each cupcake to a cocktail stick and press into the foam cone, arranging them closely to cover the cone fully. You might have leftover cupcakes to enjoy separately.
- Step 8: Spray the white chocolate star with edible gold spray and place it on top of the tree. Decorate the assembled tree with sweets for a festive finish.
Tips & Variations
- Use different coloured icing or sprinkles to create a more vibrant tree. Substitute green paint with green tissue paper or foil for a less messy cone base.
- Try adding a few edible glitter flakes to the icing for extra sparkle.
- If you prefer, bake standard-sized cupcakes for a larger tree and adjust the cone size accordingly.
Storage
Store the cupcake tree in a cool, dry place covered loosely with plastic wrap to prevent drying out. It will keep fresh for up to 3 days. Avoid refrigerating as this may cause condensation and soften the cake. To refresh, let the cupcakes come to room temperature before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance and store them in an airtight container at room temperature to keep them moist and fresh.
What if I don’t have a foam cone?
You can create a cone shape with sturdy cardboard wrapped in foil or use stacked upside-down bowls as a base to attach the cupcakes securely.
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Cupcake Christmas Tree Recipe
- Total Time: 44 minutes
- Yield: 48 mini cupcakes (1 cupcake Christmas tree) 1x
Description
Create a festive and delightful Cupcake Christmas Tree with bite-sized golden mini cupcakes decorated with vibrant green icing and colorful sweets. Perfect for holiday celebrations, this decorative dessert combines soft, fluffy mini cakes arranged on a foam cone for a charming, edible centerpiece.
Ingredients
Scale
Cake Ingredients
- 200g butter, softened
- 200g golden caster sugar
- 1 tsp vanilla extract
- 2 eggs
- 200g self-raising flour
- 2 tbsp milk
Icing Ingredients
- 300g butter
- 525g icing sugar
- 3 tsp vanilla extract
- green food colouring
Decoration & Assembly
- sweets to decorate (e.g. Haribo Droppys and Waitrose jelly diamonds)
- large white chocolate star
- edible gold spray
- 24-hole mini muffin tin
- 48 green mini-muffin or petit four cases
- small plant pot or mini bucket (roughly 13cm across the top)
- 12cm foam cone (measured across base)
- cocktail sticks
- green paint
Instructions
- Prepare Oven and Cases: Heat the oven to 180°C (160°C fan) or Gas Mark 4 and line a 24-hole mini muffin tin with green mini-muffin or petit four cases.
- Make the Cake Batter: In a bowl, beat half of the softened butter, golden caster sugar, and 1 tsp vanilla extract until pale and fluffy. Add one egg and mix thoroughly. Fold in half of the self-raising flour along with the milk using a spatula until combined.
- Bake First Batch: Divide the cake batter evenly among the cases using two teaspoons per case. Bake for 12 minutes or until risen, golden, and a skewer inserted into the center comes out clean. Transfer the mini cupcakes to a wire rack to cool.
- Repeat Baking: Repeat the mixing and baking process with the remaining butter, sugar, flour, eggs, and milk to produce a second batch of 24 mini cakes. Cool completely before decorating.
- Make the Green Icing: Beat 300g butter and 525g icing sugar together until smooth and creamy. Add 3 tsp vanilla extract and green food colouring, then beat again until the icing is evenly colored and smooth. Transfer to a piping bag fitted with a small star nozzle.
- Prepare Cakes for Decorating: Using a skewer, carefully make a small hole in the base of each cooled cupcake to aid assembly. Pipe small blobs of the green icing on the top of each mini cake, covering the surface to mimic tree foliage.
- Prepare the Foam Cone: Paint the entire 12cm foam cone with green paint and allow it to dry fully. This will form the base of your Christmas tree.
- Assemble the Christmas Tree: Place the painted foam cone inside the small plant pot or mini bucket. Insert a cocktail stick into the base of each iced cupcake and then press the cocktail stick firmly into the foam cone. Arrange the cupcakes closely together to cover the entire cone. Extra cupcakes can be served on the side.
- Decorate the Tree: Spray the large white chocolate star with edible gold spray and place it at the top of the cone. Adorn the cupcake tree with assorted sweets as desired for a festive, colorful finish.
- Storage and Serving: The decorated cupcake Christmas tree can be kept fresh for up to 3 days. Serve as a charming centerpiece and delicious treat at your holiday gathering.
Notes
- The baking method is based on standard oven baking at 180°C (160°C fan).
- Allow the foam cone paint to dry fully before assembling to avoid smudging.
- Use gentle pressure when inserting cupcake sticks to avoid breaking the cakes.
- You can use your favorite sweets for decorating to personalize the tree.
- The cupcakes can be stored in an airtight container for up to 3 days before assembly.
- Ensure mini cupcake cases fit your muffin tin for even baking.
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: cupcake Christmas tree, mini cupcakes, holiday dessert, Christmas baking, festive treats, cupcake decorating
