These Christmas Tree Cupcakes are simple and easy, but very effective.
Start off with a basic vanilla cupcake batter. This is my recipe, it’s a throw-it-all-together-and-mix recipe.
2 cups of self raising flour
1 cup of white/caster sugar
125ml of oil (canola/light olive oil/vegetable oil)
185ml of milk
1 teaspoon vanilla essence
You will also need a piping bag and a star pointed nozzle.
Toss all the ingredients in a mixing bowl and combine with a beater until very smooth.
Divide the mixture in half and add red food dye to one and green to the other and mix.
Using a tablespoon scoop mixture into the cupcake cases, alternating colours. Don’t fill the case all the way – allow for the cupcake to rise while baking.
Alternate which colour you start with so the cupcakes are different.
Bake at 180 degress for about 20 minutes or until the cupcakes spring back when you press the centre lightly (or until you can insert a skewer and it comes out clean)
Allow to cool.
Once completely cooled make up a basic butter cream mixture – add a little more icing sugar to make the butter cream quite stiff and add green food dye.
To form a Christmas tree start by making a mound in the middle of your cupcake to give your Christmas tree some height.
Then starting on the outside spiral around and then up the mound of icing and lift off at the tip.
Now decorate. I used this “Pirate Treasure Toppings” from Coles because it has the shiney balls, and stars for the top of the tree.
And the inside looks like this:
Optional final step. Add a filter before sharing to social media. I particularly like “X Pro II” on instagram.