Christmas Tree Cupcakes
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Prep Time
20 mins
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Cook Time
20 mins
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Cooling Time
1 hr
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Total Time
1 hr 40 mins
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Servings
12 cupcakes
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Calories
310 kcal
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Course
Dessert
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Cuisine
International
Christmas Tree Cupcakes
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Christmas Tree Cupcakes made with a chocolate sponge base, green vanilla buttercream frosting and sprinkles, a delicious and indulgent Christmas dessert to enjoy during the whole of the festive season. It's a quick and easy to make treat made with easily-available ingredients - the chocolate sponges are moist and chocolatey, while the buttercream is rich and smooth with sugar decorations that resemble baubles. A fantastic family-friendly dessert!
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Ingredients
For the cupcakes
- 125 g plain flour
- 25 g cocoa powder
- 150 g granulated sugar
- 85 g butter
- 2 eggs
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
For the buttercream frosting
- 400 g icing sugar (confectioners' sugar)
- 200 g soft butter
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 teaspoon green food colouring
- ¼ cup Sprinkles ( to resemble baubles)
- 12 star-shaped sprinkles ( the decorate the top of the cupcakes)
Instructions
- To make the cupcakes, add the milk and butter to a pan set over a medium heat, and allow the butter to melt.
- Remove the pan from the heat as soon as the butter is melted and set aside.
- In a large mixing bowl, add the eggs and sugar, and use a hand mixer to beat everything together until the mixture triples its volume.
- Sift in the flour, cocoa powder and baking powder, add the vanilla extract and milk mixture, and use a spatula to mix everything into a runny batter.
- Divide the batter evenly between the 12 holes of a muffin tin that had previously been lined with paper or silicone cases.
- Bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 20 minutes, then remove from the oven and leave the cupcakes to cool down completely.
- To make the buttercream, add all the ingredients to a blender and blitz everything to a smooth paste.
- Use a piping bag fitted with a large star nozzle to decorate each cupcakes.
- Decorate the cupcakes with sprinkles for the baubles and palce a star-shaped sprinkle at the top.
Notes
- Do not refrigerate the cupcakes, otherwise the buttercream will harden too much and the sponges will dry out.
- The best way to store them is at room temperature in a large enough cake tin - mine have kept well for 4 days already and they still look and taste yummy!
- Make sure the cupcake sponges have cooled down completely before piping the buttercream on top, otherwise you risk the buttercream melting and ending up with a right mess.
Nutrition Information
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Calories
310kcal
(16%)
Carbohydrates
59g
(20%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
44mg
(15%)
Sodium
76mg
(3%)
Potassium
98mg
(3%)
Fiber
1g
(4%)
Sugar
49g
(98%)
Vitamin A
246IU
(5%)
Calcium
39mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 59g | 20% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 44mg | 15% |
| Sodium | 76mg | 3% |
| Potassium | 98mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 49g | 98% |
| Vitamin A | 246IU | 5% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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