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!
12 ingredients5 steps
Nut Free
Vegetarian
Method
Step 1
Preheat the oven to 180°C (160°C fan, gas mark 5) and line a muffin tin with muffin cases.
Step 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.
Ingredients for this step
Anchor unsalted butter(225g)
Billington's Unrefined Golden Caster Sugar(225g)
Free range large eggs(3)
Nielsen-massey chocolate extract(1 tsp)
Self-raising flour(175g)
Cocoa powder(50g)
Baking powder(1 tsp)
Step 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.
Step 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.
Ingredients for this step
Silver Spoon Icing Sugar(500g)
Anchor unsalted butter(160g)
Milk (whole)(50ml)
Drops of green food colouring(Few)
Step 5
Pipe the buttercream onto the cakes in a pyramid and top the ‘trees’ with festive sprinkles for the perfect finishing touch.
