Name: Christmas Tree Cupcakes
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Yield: 12 cupcakes
Ingredients: 12 sugar cones; 2 lbs confectioners' sugar (910g, plus more for dusting); 1 pound unsalted butter (454g, room temperature); 1-2 tbsp milk or cream (15-30mL); 1 tsp vanilla extract (5mL); 20 drops green food coloring; 1 1/2 cups all-purpose flour (180g); 1/2 cup unsweetened cocoa powder (60g); 1 tsp baking soda (6g); 1/2 tsp salt (3g); 1/2 cup buttermilk (118mL); 1/4 cup sour cream (60g); 1 1/3 cups sugar (267g); 2 large eggs; 1/4 cup strong coffee (60mL); 1/2 cup melter butter (115g, optional)

Christmas Tree Cupcakes

How to Make Christmas Tree Cupcakes What could be more festive than little Christmas tree cupcakes? I think they look pretty good but the surprising part was HOW EASY it was to make them! You basically just pipe little star-shaped dollops onto a sugar cone with a number 30 tip. Any small star tip will do a good job

Method

11 steps

Pre-heat oven to 350F. 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. You can add in 1/2 cup of melted butter for extra rich cupcakes but it's not a must.
Add the dry mixture to the milk/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 350 for about 15-20 minutes or until the center is set.
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 coloring, mix until combined.
Cover the cupcake in white frosting. It doesn't have to be smooth, 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).
Use a number 30 tip 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's ready to serve!

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