CHRISTMAS TREE ICING RECIPES

Name: Cupcake Christmas tree
Prep time: 1 h 40 min
Cook time: 24 min
Total time: 2 h 4 min
Yield: Makes 48 mini cakes and 1 tree
Cuisine: British
Ingredients: 200g butter , softened; 200g golden caster sugar; 1 tsp vanilla extract; 2 eggs; 200g self-raising flour; 2 tbsp milk; 300g butter; 525g icing sugar; 3 tsp vanilla extract; green food colouring; sweets , to decorate (we used Haribo Droppys and Waitrose jelly diamonds); large white chocolate star, to decorate; edible gold spray; 24-hole mini muffin tin; 48 green mini-muffin or petit four cases; small plant pot or mini bucket (roughly 13cm across the top); 12cm foam cone (measured across base); cocktail sticks; green paint

CUPCAKE CHRISTMAS TREE RECIPE | BBC GOOD FOOD

Cupcake Christmas tree recipe | BBC Good Food image

Bake to impress with this stunning edible centrepiece - perfect for a Christmas party buffet, or as an alternative to Christmas pudding

Provided by Cassie Best

Categories Afternoon tea, Buffet, Dessert, Treat

Total Time 2 hours 4 minutes

Prep Time 1 hours 40 minutes

Cook Time 24 minutes

Yield Makes 48 mini cakes and 1 tree

Number Of Ingredients 19

Ingredients

200g butter , softened
200g golden caster sugar
1 tsp vanilla extract
2 eggs
200g self-raising flour
2 tbsp milk
300g butter
525g icing sugar
3 tsp vanilla extract
green food colouring
sweets , to decorate (we used Haribo Droppys and Waitrose jelly diamonds)
large white chocolate star, to decorate
edible gold spray
24-hole mini muffin tin
48 green mini-muffin or petit four cases
small plant pot or mini bucket (roughly 13cm across the top)
12cm foam cone (measured across base)
cocktail sticks
green paint

Steps:

Heat oven to 180C/160C fan/gas 4 and line the muffin tin with the muffin cases. Put half the butter, sugar and vanilla in a bowl, and beat until pale and fluffy. Add one egg and mix well. Add half the flour and milk, and mix with a spatula until combined. Use 2 teaspoons to distribute the cake mixture evenly among the cases and bake for 12 mins until risen and golden, and a skewer inserted to the centre comes out clean. Transfer to a wire rack to cool. Repeat to make another batch of 24 mini cakes.
While the cakes are cooling, make the icing. Put the butter and icing sugar in a bowl and beat until smooth. Add the vanilla and food colouring, and blend again until evenly coloured. Transfer the icing to a piping bag fitted with a small star nozzle. Once the cakes have cooled, use a skewer to make a small hole in the base of each cake. To decorate the cakes, pipe blobs of green icing over the surface of each one.
Now you’re ready to start assembling your Christmas tree. Paint the foam cone all over with green paint and leave to dry – don’t worry about it being too neat. Push the cone into the pot. To build the tree, push a cocktail stick into the base of each cake and press it into the cone. Continue until the cone is covered in cakes, trying to keep them as close together as possible. You may have some left over, which you can serve alongside the tree.
Spray the chocolate star gold and put on top of the tree, then decorate the rest of the tree with sweets. The cakes will last for 3 days.

Nutrition Facts : Calories 157 calories, FatContent 9 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 18 grams carbohydrates, SugarContent 15 grams sugar, ProteinContent 1 grams protein, SodiumContent 0.2 milligram of sodium

GINGERBREAD CHRISTMAS TREE COOKIES - SKINNYTASTE

Gingerbread Christmas Tree Cookies - Skinnytaste image

These Gingerbread cookies are made with a fraction of the butter – yet they still have the same great flavor and texture. This year I wanted to make them into Christmas trees. No cookie cutter required, all I used was a knife to cut them into triangles!

Provided by Gina

Categories Dessert

Total Time 150 minutes

Prep Time 140 minutes

Cook Time 10 minutes

Yield 60

Number Of Ingredients 16

Ingredients

3 tbsp unsalted butter (softened)
3/4 cup firmly packed brown sugar (170 grams)
1/2 cup unsweetened applesauce
1 large egg
1/3 cup dark molasses
3 cups all-purpose flour plus more for dusting (485 grams, plus more for dusting)
1 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp allspice
1/4 tsp ground cloves
1 1/2 tbsp egg whites (room temperature)
1/4 tsp fresh lemon juice
1 cup powdered sugar
5 to 6 drops green food coloring
colored sprinkles

Steps:

For the cookies:
For the icing:

Nutrition Facts : ServingSize 2 cookies, Calories 106 kcal, CarbohydrateContent 24 g, ProteinContent 1.5 g, FatContent 1 g, SodiumContent 50 mg, SugarContent 13.5 g, SaturatedFatContent 1 g, CholesterolContent 11 mg

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