Shiny Christmas Tree Cupcakes

Name: Shiny Christmas Tree Cupcakes
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: Chinese
Ingredients: 110 g softened butter; 110 g fine granulated sugar; 2 large free-range eggs; 110 g self-raising flour; 1/2 tsp ground cinnamon; 1/2 tsp ground cloves; 1/2 tsp ground nutmeg; 1/2 tsp ground ginger; 1 tbsp milk (add as needed for consistency); 1 portion fondant icing (thinned with lemon juice, see page 68); gel food colouring (optional), to taste; cornflour (for dusting to prevent sticking), to taste; sugar paste (fondant), golf ball-sized; edible glue, to taste; edible glitter, to taste

These fragrant spice cupcakes are coated in lemon fondant icing, topped with glittery fondant Christmas trees for a perfectly festive finish.

1h 5m

Easy

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Ingredients

softened butter 110 g

fine granulated sugar 110 g

large free-range eggs 2

self-raising flour 110 g

ground cinnamon 1/2 tsp

ground cloves 1/2 tsp

ground nutmeg 1/2 tsp

ground ginger 1/2 tsp

milk (add as needed for consistency) 1 tbsp

fondant icing (thinned with lemon juice, see page 68) 1 portion

gel food colouring (optional) to taste

cornflour (for dusting to prevent sticking) to taste

sugar paste (fondant) golf ball-sized

edible glue to taste

edible glitter to taste

Instructions

Preparation

Preheat the oven to 160°C / 325°F / Gas Mark 3. Line a 12-hole muffin tin with cupcake cases.

Make the batter

Beat the butter and sugar until pale and fluffy. In a separate bowl, whisk the eggs, then add them to the butter-sugar mixture in small additions, beating well after each addition. Sift in the flour and spices, and gently fold together with a metal spoon until just combined. If the batter does not run off the spoon smoothly, stir in the milk.

Bake

Spoon the batter into the prepared cases, and bake for approximately 20 minutes, until the tops are golden and firm to the touch. Remove from the oven and leave to cool completely.

Apply the icing

Once the cupcakes are fully cooled, cover them with the lemon-thinned fondant icing (the white colour looks like snow). Leave the icing to set.

Make the Christmas trees

Dust your work surface with cornflour to prevent sticking, then roll out the fondant to approximately 3mm thick. Use Christmas tree cutters or cut by hand to make 12 Christmas tree shapes.

Decorate

Brush a thin layer of edible glue over the surface of each Christmas tree, then dip in edible glitter. Dab a small amount of edible glue in the centre of each cooled cupcake, and stick a Christmas tree on top. Leave to dry completely.