In the Kitchen - Dec 2019
Christmas tree cupcakes
Christmas tree cupcakes
IngredientsFor the frosting and the
Christmas trees
12 sugar cones
910 g confectioners’ sugar,
plus more for dusting
454 g unsalted butter, room temperature
1-2 tbsp milk or cream
(15-30 ml)
1 tsp vanilla extract (5 ml)
20 drops green food colouring
For the cupcakes
1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
½ cup buttermilk
¼ cup sour cream
1 ⅓ cups sugar
2 large eggs
1 tsp vanilla extract
¼ cup strong coffee
½ cup melted butter, optional
Instructions
For the cake
Pre-heat oven to 180°C. Add paper liners to cupcake tin.
Sift the dry ingredients, including sugar, together in a bowl.
Whisk together the milk, vanilla, eggs and sour cream in a small bowl. Add the strong coffee.
You can add in ½ cup of melted butter for extra rich cupcakes but it’s not a must.
Add the dry mixture to the milk or sour cream mixture while the mixer is running on low.
Mix for a minute or less.
Scoop about three tablespoons for each cupcake. Bake at 180 degrees for 15 to 20 minutes or until the centre is set.
For the frosting
Cream the butter. Add the sugar and mix on high.
Add the milk a tablespoon at a time until desired consistency is reached. In a separate bowl add about half of the frosting and the green food colouring, mix until combined.
For the assembly
For the assembly
Cover the cupcake in white frosting - a bit of texture will make it look more like snow. 
Use a spatula to apply a thin layer of green buttercream to the surface of the cone. This will help the dollops you apply stick to the cone better as well as making the trees totally green (in case your dollops don’t give full coverage).
You can fill the ice cream cone with candy and then place on the cupcake.
Use a number 30 icing nozzle to pipe star-shaped dollops onto the surface of the cone, beginning at the bottom and working to the top.
Sift confectioners’ sugar onto the cupcake and it is ready to serve!
Use a number 30 icing nozzle to pipe star-shaped dollops onto the surface of the cone, beginning at the bottom and working to the top.
Sift confectioners’ sugar onto the cupcake and it is ready to serve!
