The Cupcake Tree
If you are looking for a fun Christmas or holiday craft project to do with the whole family, this recipe is for you. The whole family can enjoy creating and decorating a wonderful Christmas cupcake tree.
Ingredient List - Cupcakes
- 2 cups of sugar
- 1-3/4 cups of flour
- 3/4 cup of cocoa powder
- 1-1/2 teaspoons of baking powder
- 1-1/2 teaspoons of baking soda
- 1 teaspoon of salt
- 2 eggs
- 1 cup of milk
- 1/2 cup of vegetable oil
- 1 teaspoon of almond extract
- 1 teaspoon of vanilla extract
- 1 cup of boiling water
Ingredient List – Frosting
- 8 tablespoons of softened unsalted butter
- 1 pound of confectioner’s sugar
- 1 teaspoon of vanilla extract
- 2 to 4 tablespoons of milk
Ingredient List – Tree
- Green sprinkles
- 1 small Styrofoam cone – 11” high
- 30 to 40 toothpicks
- 10 miniature candy canes
- 1/2 cup of cranberries
- Gold leaf
- Curling ribbon
- Sugar
Preparation
Steps
Begin by preheating the oven to 375 degrees Fahrenheit. Line miniature
muffin tins with cupcake liners.
Mix the sugar, flour, cocoa powder, baking powder, baking soda and salt and mix them well. Add the eggs and milk, mixing until well combined. Slowly drizzle in the oil, vanilla extract and almond extracts and mix well.
Use the mixer at low speed and add the boiling water to the mixture. Mix just until the mixture is smooth, then fill the muffin tins about 2/3 full. Bake until the cupcakes are firm to the touch, approximately 20 minutes for the typical oven. Let the cupcakes cool and set aside while the frosting is being made.
Use a mixer to cream the butter until smooth, then add the sugar, vanilla and two tablespoons of milk. Mix until smooth, and add more milk if needed, a little bit at a time, until the frosting is of a spreadable consistency. Use a rubber spatula to frost the cooled cupcakes and refrigerate them for at least one hour.
To assemble the tree, start with the sprinkles, laying out a layer of green sprinkles on a plate and dipping the top of each cupcake in the sprinkles until they are well coated. Tie the curling ribbon around the miniature candy canes. Begin to insert the toothpicks in the Styrofoam cone, starting about one inch from the bottom and working upward.
Place the cone with the toothpicks attached on a serving platter. Begin with the bottom ring of cupcakes, spearing the bottom of the cupcake onto the toothpick, with the frosting side pointing out and the side of the cupcake lying on the serving plate.
Place another
circle of cupcakes on the toothpicks so that they rest on top
of the ones beneath them, and continue to add cupcakes until the
top of the tree is reached. Garnish the tree and serving plate
with the cranberries, and sugar “snow”.
