Christmas Tree Cupcakes

Sous Chef J has been invited to a party. He decided be wanted to take some party food and wanted to try to make a Christmas Tree Cupcake.

So, we made a batch of cake mix - using 200g Dove's Farm gluten free Self Raising, 200g butter (room temperature), 200g caster sugar and 2 large eggs, beaten.  The butter and sugar was creamed using an electric hand mixer, then the flour and egg were added in 3 batches making sure it was all mixed well between each addition.  Next the mix was divided between 15 festive cupccake cases and baked at 170ºC for 12-15 minutes.  When a skewer was inserted and came out clean, the cakes were place, still in the tin, to cool for 10 minutes after which they were removed from the tin and allowed to cool completely.

Once completely cool, the decoration began.  We used this buttercream icing recipe

• 200 g butter, at room temperature
• 250 g icing sugar
• 1 tsp vanilla extract
• 1 tbsp fluid (we used water but milk is OK)
• green food colouring

So, the icing was added to a bag which had a C4 nozzle. 

 Then swirls of the icing were piped, inexpertly, onto each cake.  Sous Chef J then sprinkled coloured sugar crystals on (to make the baubles).  

 As a finishing touch, we used some gold dust to coat white chocolate stars and these were placed at the top of the trees.
 

We displayed them on our cupcake tree stand.









Then the cakes were placed in a 'suitable carrier' ready for off... 

Festive foody fun for all!