Christmas Tree Cupcakes
Christmas tree on your table! Everyone is looking forward to such gifts at Christmas!
How to make Christmas Tree Cupcakes?
Delicious cupcakes with inverted cones decorated as Christmas tree will bring a smile of your face! This recipe is perfect way to celebrate Christmas this year!
For the frosting and Christmas trees
- 12 sugar cones
- 2 lbs confectioners’ sugar 910g, plus more for dusting
- 1 pound unsalted butter 454g, room temperature
- 1-2 tbsp milk or cream 15-30mL
- 1 tsp vanilla extract 5mL
- 20 drops green food coloring
For the cupcakes
- 1 1/2 cups all-purpose flour 180g
- 1/2 cup unsweetened cocoa powder 60g
- 1 tsp baking soda 6g
- 1/2 tsp salt 3g
- 1/2 cup buttermilk 118mL
- 1/4 cup sour cream 60g
- 1 1/3 cups sugar 267g
- 2 large eggs
- 1 tsp vanilla extract 5mL
- 1/4 cup strong coffee 60mL
- 1/2 cup melter butter 115g, optional
Christmas tree cupcakes video recipe
Author of video content: Preppy Kitchen
How To Make Christmas Tree Cupcakes Full Recipe
The moist and fluffy chocolate cupcake on the bottom with an inverted ice cream cone covered in green buttercream and inverted to form a Christmas tree is not just a delicious treat but is also super exciting and a feast for your eyes too. This recipe is Ultra festive and super easy to make. We have also added a few tips to help you get the cupcakes that will make everyone fall in love with them, not in terms of visuals but flavors as well.
But before you start, check if you have a piping bag with a 32-star tip, a cupcake/muffin baking pan, and cupcake papers.
Part one. The Cupcakes
To make these deliciously fluffy and moist cupcakes, you have to start by placing a sifter in a large bowl. Add all-purpose flour, baking soda, salt, cocoa powder, sugar and sift the ingredients into the bowl. Break any lumps using your hands or a whisker. Whisk the ingredients together so that everything is well combined. Set the bowl aside.
In another bowl, add buttermilk, sour cream, vanilla extract, hot coffee, and eggs. Whisk until everything is well combined.
Tip: If you don’t have buttermilk, you don’t have to buy it. Make your buttermilk by adding vinegar or lemon juice into whole milk. Let it sit for some time so that the milk starts to curdle. Buttermilk is ready.
If you don’t have sour cream, use yogurt or ¼ cup of extra buttermilk. Also, if you don’t want to use coffee, add water.
For mixing, add the dry ingredients into a standing mixer bowl. Now pour the wet ingredient mixture into the bowl, start the mixer at low speed, and slowly increase it to medium. Let it whisk for a minute. Stop the mixer and scrape the sides. Start again at medium speed until you get a thin and silky batter.
Prepare your muffin tin by placing cupcake cups in them. Now pour the cupcake batter using a medium-sized ice cream scoop. Remember not to fill more than two-thirds of the batter. Give it room to expand.
Fill the muffin tin with cupcake paper. Using a medium ice cream scoop, pour the cupcake batter into all the cupcake cups. Fill two-third of the cupcake paper giving the batter some room to expand. Bake these cupcakes for about 12 to 15 minutes at 350 degrees F. Once done, the cupcakes will be very springy.
Next – the frosting and Christmas trees
For the delicious buttercream frosting, start by adding unsalted butter to the standing mixer’s bowl. Using the paddle attachment, cream the butter for a minute until it is fluffy. Add salt and sift in powdered sugar in small batches. Whisk until the sugar is well incorporated, then add more sugar and so on until you have used up all the sugar. Also, while whisking, add milk or cream as well. Whisk until you get a creamy texture and the buttercream holds shape.
Reserve a cup of the white buttercream for décor. Add green food color to the rest of the buttercream. Pipe white and green buttercream in separate plastic piping bags.
Tip: For the green color to be fresh and really pop out, add a little black color to it.
Last - Assembly
Once the cupcakes are ready, let them cool down until they reach room temperature. Now start decorating these cupcakes. Start with the white buttercream. Pipe roughly to get a white base that will give snow effect.
Coat the sugar cones thinly with green buttercream. Make sure you coat them evenly. Flip the cupcake on the open mouth of the sugar cone and invert so that the cone is standing on the cupcake’s white base.
Tip: Fill the sugar cones with candies and M n M’s for a surprise.
Using a 32-star tip, pipe tinny starts all over the green sugar cone. Dust the icing sugar over a sift on the tree so that it gives a Christmas snow effect.
Tip: You can also use white buttercream to form small stars and dust some matcha powder on it. Also, use metallic balls or sprinkles to decorate the cupcake or the Christmas tree.