Print

Christmas Tree Cupcakes Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 12 reviews

Delight in these festive Christmas Tree Cupcakes featuring rich cocoa sponge topped with vibrant green buttercream and shimmering edible decorations, perfect for holiday celebrations.

Ingredients

For the cupcakes

  • 175 g Baking spread or unsalted butter, softened
  • 175 g Caster sugar
  • 3 large Eggs
  • 2 tbsp Milk
  • 150 g Self raising flour
  • 25 g Cocoa powder
  • ¼ tsp Baking powder

For the buttercream

  • 200 g Unsalted butter, softened
  • 400 g Icing sugar
  • 1 tsp Vanilla extract
  • 2-3 tbsp Milk
  • Green food colouring

For decoration

  • 12 Chocolate stars (Dr Oetker preferred)
  • 0.5 g Gold sparkle lustre dust
  • Dipping solution or vodka
  • 35 g Small coloured chocolate beans
  • 1 tsp Icing sugar for dusting

Instructions

  1. Preheat oven and prepare tin: Preheat your oven to 140C Fan/160C/325F/Gas Mark 3, and line a cupcake tin with cupcake cases to prevent sticking.
  2. Make cupcake batter: Cream together the baking spread and caster sugar using an electric mixer for 5 minutes until the mixture is smooth and fluffy.
  3. Add eggs and milk: Whisk in the eggs and milk thoroughly to combine all wet ingredients evenly.
  4. Incorporate dry ingredients: Gently fold in the self raising flour, cocoa powder, and baking powder to maintain airiness without overmixing.
  5. Fill and bake: Divide the batter evenly among the cupcake cases and bake for 30 minutes or until a thin skewer inserted into the center comes out clean. Cool cupcakes on a rack completely.
  6. Decorate chocolate stars: Place the chocolate stars on baking paper. Mix the lustre dust with dipping solution or vodka to create edible gold paint. Use a food-safe brush to paint the stars, applying a second coat if needed. Let dry fully.
  7. Prepare buttercream: Beat the softened butter alone for a few minutes until creamy. Add icing sugar, vanilla extract, milk, and green food colouring, mixing until smooth and pipeable. Adjust milk amount if buttercream is too stiff.
  8. Assemble cupcakes: Spread or pipe the green buttercream on top of each cooled cupcake. Decorate with the gold-painted chocolate stars, mini coloured chocolate beans, and dust lightly with icing sugar.
  9. Storage: Store cupcakes in an airtight container in a cool place and consume within 3 days for best freshness.

Notes

  • Use an electric mixer for fluffy cupcake batter and smooth buttercream.
  • Folding the flour gently prevents deflating the batter.
  • Allow cupcakes to cool completely before decorating to avoid melting the buttercream.
  • Use vodka or a clear dipping solution to mix with lustre dust for edible paint.
  • Add more milk to buttercream to adjust consistency for piping or spreading.
  • Store in a cool place, not refrigerated, to maintain buttercream texture.

Find it online: https://mealsbykate.com/christmas-tree-cupcakes-recipe/