Sparkling Christmas Tree Cupcakes
Spiced cupcakes covered with lemon fondant frosting, topped with glittery fondant Christmas trees, full of festive atmosphere.
Story
These spiced cupcakes are covered with lemon fondant frosting and topped with glittery fondant Christmas trees, capturing a festive atmosphere.
Ingredients
Butter (softened)
110g
Caster sugar
110g
Eggs (large, free-range)
2
Self-raising flour
110g
Ground cinnamon
1/2 tsp
Ground cloves
1/2 tsp
Ground nutmeg
1/2 tsp
Ground ginger
1/2 tsp
Milk (to adjust consistency)
1 tbsp
Royal Icing (made with lemon juice, see page 68)
1 batch
Gel food coloring (optional)
As needed
Cornstarch (to prevent sticking)
As needed
Fondant
Golf ball-sized
Edible glue
As needed
Edible glitter
As needed
Instructions
1
Preparation
Preheat the oven to 160°C/325°F/Gas Mark 3. Line a 12-hole muffin tin with cupcake liners.
2
Make the Batter
Beat the butter and sugar until pale and fluffy. In another bowl, beat the eggs, then slowly add to the butter and sugar mixture a little at a time, beating well after each addition. Sift in the flour and spices, then fold in gently with a large metal spoon. If the batter does not fall smoothly, stir in some milk.
3
Bake
Spoon the batter into the tin and bake for about 20 minutes, until golden brown and firm to the touch. Remove and let cool.
4
Ice the Cakes
Once the cakes are cool, cover with lemon fondant icing (white looks like snow). Let the icing dry.
5
Make Christmas Trees
Dust the work surface with cornstarch to prevent sticking, and roll out the fondant to about 3mm thick. Use a Christmas tree cutter or cut out 12 Christmas tree shapes by hand.
6
Decorate
Brush a thin layer of edible glue on the surface of the Christmas trees and dip in glitter. Apply a little edible glue to the center of the cakes and stick the Christmas trees on. Leave to dry.
