I found the directions for Christmas Tree Cupcakes on this you tube channel from Cookies, Cupcakes and Cardio, and I had to give it a try! It’s fun learning new things, especially when it is something that is creative and I feel that, with some practice, I can do it. This Christmas Tree Cupcake, made from a sugar cone was easy to make and it is so cute, that any imperfections I may have created while making it, just fade into the cuteness, and aren’t really noticeable. I love when that happens!
Christmas Tree Cupcakes
2 1/4 cups Flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons Baking Soda
1/4 teaspoon Salt
1/2 cup Shortening
1 3/4 cups Sugar
1 teaspoon Vanilla
3 Eggs
1 1/3 cups Cold Water
Cupcake Cups
Sugar Cones
Sprinkles
Confectioners Sugar Royal Frosting
3/4 cup Warm Water 5 tablespoons Meringue Powder 1 teaspoon Cream of Tartar
2.25 pounds Confectioner’s Sugar
Mix flour, cocoa powder, baking soda and salt. Set aside.
Mix together the shortening, sugar and vanilla. Add the eggs, one at a time, mixing in well.
Add some of the flour mixture, then some water and keep alternating between the two, beating on low speed, just until combined.
Fill cupcake holders with batter and bake at 350 degrees until done, 12-15 minutes. Cool completely.
Make royal frosting by combining water and meringue powder in a bowl, and whisking together for approx. 30 seconds. Add cream of tartar and whisk together again for another 30 seconds. The mix should be frothy. Add the confectioners sugar all at once. Mix on low speed for 10 minutes, until all the sugar is combined. Remove approx. 1 cup of white frosting, and tint 2-3 cups of the frosting green.
Use any round tip, and cover the top of the cupcake with white frosting. You can do all these at once, or one at a time. If you ice them all at once, then as you ice them, place a sugar cone upside down on the cupcake.
Start at the bottom of the cone, and using a #18 star tip, begin filling the cone with frosting leaves. I went around in a circle for my tree, but experiment and see what you like the most. There is no exact way for the trees to look, because as we know, all trees are different, and so should all frosting trees be different!
I found these little sprinkles that look like light bulbs, so I put them all over the tree, using a tweezers. Any kind of sprinkles you use will look great. When you are happy with the decorating, lightly sprinkle confectioner’s sugar over the tree. Start at the top and move the shaker to the right and left to catch the bottom leaves. Don’t forget to add a star!
Have fun with your Christmas Tree Cupcakes, and as always, leave me a message if you have any questions! Thanks for dropping by today, and Merry Christmas!
Follow The Freshman Cook:
Devil’s Food Cupcakes:
2 1/4 cups Flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons Baking Soda
1/4 teaspoon Salt
1/2 cup Shortening
1 3/4 cups Sugar
1 teaspoon Vanilla
3 Eggs
1 1/3 cups Cold Water
Cupcake Cups
Sugar Cones
Sprinkles
Confectioners Sugar
Royal Frosting:
3/4 cup Warm Water 5 tablespoons Meringue Powder 1 teaspoon Cream of Tartar 2.25 pounds Confectioner’s Sugar
- Mix flour, cocoa powder, baking soda and salt. Set aside.
- Mix together the shortening, sugar and vanilla. Add the eggs, one at a time, mixing in well.
- Add some of the flour mixture, then some water and keep alternating between the two, beating on low speed, just until combined.
- Fill cupcake holders with batter and bake at 350 degrees until done, 12-15 minutes. Cool completely.
- Make royal frosting by combining water and meringue powder in a bowl, and whisking together for approx. 30 seconds. Add cream of tartar and whisk together again for another 30 seconds. The mix should be frothy. Add the confectioners sugar all at once. Mix on low speed for 10 minutes, until all the sugar is combined. Remove approx. 1 cup of white frosting, and tint 2-3 cups of the frosting green.
- Use any round tip, and cover the top of the cupcake with white frosting. You can do all these at once, or one at a time. If you ice them all at once, then as you ice them, place a sugar cone upside down on the cupcake.
- Start at the bottom of the cone, and using a #18 star tip, begin filling the cone with frosting leaves. I went around in a circle for my tree, but experiment and see what you like the most. There is no exact way for the trees to look, because as we know, all trees are different, and so should all frosting trees be different!
- I found these little sprinkles that look like light bulbs, so I put them all over the tree, using a tweezers. Any kind of sprinkles you use will look great. When you are happy with the decorating, lightly sprinkle confectioner’s sugar over the tree. Start at the top and move the shaker to the right and left to catch the bottom leaves. Don’t forget to add a star!
