Easy to make holiday cupcakes that look like snow-covered Christmas trees!
Every year I try and make something special for Christmas as my girls get into the festive theme.
Both my daughters love Christmas and every year they decorate the Christmas tree beautifully, so this time I decided why not gift them their own edible Christmas tree.
I searched the Internet for this, And I got this idea.What could be better than these little Christmas tree cupcakes? I think they look pretty good but the surprising part was HOW EASY it was to make them.
One more honorable thing I would like to share with all of you.My cupcakes featured in daily Hindi newspaper ‘Patrika’.A really proud moment for me.
Serve this snowy dessert this holiday season. Cupcakes are shaped like trees, covered with snowy frosting, and sprinkled with edible stars.
Prep Time 25 minutes Cook Time 30 minutes Total Time 55 minutes
Servings 12 big cupcakes
For the frosting and Christmas trees
12 sugar cones
2 lbs confectioners’ sugar plus more for dusting
2 cup whipped cream
20 drops green food coloring
fondant blue and red for gift
Desiccated coconut shreds
Small closed star piping tip
Small sharp knife
Large plain round piping tip
For the cupcakes
2 cup whole wheat flour
1/2 cup oats
1 1/2 tsp baking powder
3/4 tsp soda-bi-carb
1 cup butter
1 cup powdered sugar
6 tbsp orange squash
2 tbsp cashew nuts-chopped
2 tbsp raisins (kishmish)
For the Cake
- Pre-heat oven to 350F. Add paper liners to cupcake tin.
- Sieve the whole wheat flour, baking powder, and the soda -bicarb.
- Cream the butter and sugar until light and fluffy.
- Add the flour mixture, oats, milk and orange squash.Mix well.
- Put into the paper cup molds.
- sprinkle nuts and raisins on top.
- Bake at 180℃ /350°F for 20-25 minute.
For the Frosting
- Take whipped cream In a separate bowl add about half of the frosting and add the green food coloring. mix until combined.
For the Assembly
- Cover the cupcake with white frosting. It doesn’t have to be smooth, a bit of texture will make it look more like snow.
- Dip and gently roll the top of your cupcake in a bowl full of desiccated coconut for a fake snow look. Set aside.
Tip: If you want to add a touch of sparkle to your cupcake then shake some white edible luster dust in with the coconut. For a touch of whimsy, you can even tint your coconut with edible blossom dust too
- Take your sugar waffle ice cream cone and trim it down gently. (They can be crumbly, so use a sharp knife and carefully saw pieces away.) You don’t want your cone to cover the entire surface of the cupcake, otherwise, it’ll hide your layer of coconut snow.
- Gently nestle your trimmed ice cream cones into the center of your cream piped cupcake, making sure not to press too hard.
- With a piping bag fitted with a closed star tip (though you can use a leaf tip or even a grass piping nozzle) and filled with green-tinted whipped cream, begin adding in the leaves of your tree. Start at the very bottom and work your way around to the top so that the buttercream “foliage” layers over each row as you work upward.
- At this point, you can add any decorations you like to the top of your piped Christmas trees, like cute gingerbread star cookies or even small fondant angels.
- I used some shimmering sprinkles and sugar pearls to stud each tree and give them a lovely frosty look.
- You can even make tiny fondant presents in the tree to add a little more detail to each cupcake.
Thank you for visiting Astha’s Kitchen. I would love to hear your feedback.