Christmas Tree Cupcakes

  • Total Time

    40m
    • Prep Time

      15m
    • Bake Time

      25m
  • Makes

    12
  • Skill Level

    Easy
  • Dietary Needs

    NF/Veg
    • Nut free
    • Vegetarian

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We just love these Christmas Tree Cupcakes. Not only do they look fantastic, they taste fantastic too. Our friends at Billington's and Anchor Butter have teamed up to create this easy step by step recipe which makes 12 wonderful little Christmas Tree Cupcakes. 

Great for keeping little hands busy! 

 

 

Method

  1. Preheat the oven to 180°C (160°C fan, gas mark 5) and line a muffin tin with muffin cases.

  2. Cream the butter and sugar together until light and fluffy. Add the eggs one by one, mixing well in between, then add the chocolate extract. Finally fold in the flour, cocoa and baking powder until well combined.

    • 225g Unsalted Butter (We like Anchor)
    • 225g Unrefined Golden Caster Sugar (We use Billington's)
    • 3 Free Range Large Eggs
    • 1 tsp Chocolate Extract (We like Nielsen-Massey)
    • 175g Self-raising Flour
    • 50g Cocoa Powder
    • 1/2 tsp Baking Powder
  3. Spoon the mixture evenly into the cases and bake in the oven for 25 minutes or until they are springy to the touch and a skewer comes out clean.

  4. To make the buttercream use an electric mixer or hand mixer to mix the icing sugar and butter together until you get a breadcrumb texture, then add the milk and mix on high speed until and fluffy. Add a few drops of green food colouring to the buttercream and mix until you get a ‘Christmas tree’ green colour.

    • 500g Unrefined Golden Icing Sugar (We like Billington's)
    • 160g Unsalted Butter (We like Anchor)
    • 50ml Milk (whole)
    • Few Drops of Green Food Colouring
  5. Pipe the buttercream onto the cakes in a pyramid and top the ‘trees’ with festive sprinkles for the perfect finishing touch.

    • 1 Pot of Christmas Sprinkles

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