Description
Pink Christmas Tree Cupcakes that wow your holiday guests.
Ingredients
Scale
- 190 g Softened Butter
- 190 g Caster Sugar
- 1 teaspoon Vanilla Extract
- 3 medium Eggs
- 190 g Self-Raising Flour
- 300 g Softened Butter for frosting
- 900 g Icing Sugar
- 4–5 tablespoons Milk
- Pink Food Colouring
- 12 Ice Cream Cones
- 4 tablespoons Cake Sprinkles
Instructions
- Preheat your oven to 180°C (160°C for fan ovens). Line a cupcake tin with 12 cases.
- In a large mixing bowl, cream together the softened butter and caster sugar until fluffy and light (about 3-4 minutes).
- Mix in the vanilla extract, then gradually combine the eggs and flour into the butter-sugar mixture until smooth.
- Spoon the batter evenly into lined cupcake cases. Bake for 20-25 minutes, or until a toothpick comes out clean. Let cool on a wire rack.
- In another bowl, beat together the softened butter, icing sugar, and milk, then gradually add the pink food coloring until desired shade is achieved.
- Spread a generous layer of pink icing on each cooled cupcake. Coat the ice cream cones with remaining icing and place them upside down on each cupcake.
- Using a piping bag fitted with a small star nozzle, pipe ‘branches’ on the upside-down cones, starting from the bottom.
- Sprinkle pink sprinkles onto the ‘branches’ and dust with icing sugar. Enjoy your cupcakes!
Notes
- Use unsalted butter for better control of saltiness.
- Ensure all ingredients are at room temperature for best results.
- Store cupcakes in an airtight container for freshness.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg