TREE CUPCAKE CAKE RECIPES

Steps:

• Prepare cake batter mix according to package directions for cupcakes; fold in chips. Fill foil-lined muffin cups two-thirds full. , Bake at 350° for 18-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in milk and extracts until blended. Transfer 2 tablespoons to a small bowl; stir in cocoa. Stir green food coloring into remaining frosting. , Frost 21 cupcakes with green frosting; arrange in a pyramid to form a tree. Decorate all but the top cupcake with miniature kisses for lights. Frost two cupcakes with chocolate frosting and place at base of tree for trunk; top each with a chocolate star. Save remaining cupcake for another use., With a rolling pin, roll two yellow Starburst candies flat; cut with 2-in. and 1-1/2-in. star-shaped cookie cutters. Press smaller star onto larger star; place on cupcake at top of tree. , For presents, roll five Starburst candies into 3x3/4-in. rectangles; cut each rectangle into four 3-in.-long strips. Place two strips widthwise on one whole Starburst candy; press together at base to attach. , For bow, form two strips into figure eights; press together in center and press onto wrapped candy. Repeat with remaining strips and remaining four whole Starburst candies. Place presents beneath cupcake tree.

Steps:

• Preheat oven to 350°F. Coat a 13×18-in. rimmed baking sheet with cooking spray; line bottom with parchment paper and coat with cooking spray. Prepare cake mix batter according to package directions; pour into prepared baking sheet, spreading as evenly as possible.
• Bake until a wooden pick inserted in center comes out clean, about 15 minutes, depending on cake mix. Cool cake in pan on a wire rack, 5 minutes. Run a butter knife around edges of cake; turn out onto a wire rack. Remove parchment from cake; cool completely, 30 minutes.
• Meanwhile, add water to a medium saucepan to a depth of 1 in.; bring to a simmer over medium. Combine egg whites, granulated sugar, and salt in the bowl of a stand mixer; place bowl over simmering water (be sure water doesn't touch bottom of bowl). Stir constantly, scraping down sides of bowl with a spatula as needed, until sugar dissolves and an instant-read thermometer inserted in mixture registers 160°F, about 5 minutes.
• Remove bowl from heat, and place on stand mixer fitted with a whisk attachment. Beat on medium-high speed until stiff, glossy peaks form and bowl is no longer warm to the touch, 8 to 10 minutes. Reduce speed to low, and add butter, 1 to 2 Tbs. at a time, beating until well blended after each addition. Beat until frosting is thick, smooth, and glossy. Beat in vanilla extract until blended.
• Use a 3-to-4-in. Christmas tree-shaped cookie cutter to cut out 16 trees from cake. Spread about 2 Tbs. buttercream on each of 8 cakes; top with remaining 8 cakes to create sandwiches. Place sandwiches on a wire rack set over a rimmed baking sheet.
• Melt vanilla melting wafers according to package instructions, and stir in coconut oil. Spoon or pour melted candy coating evenly over cakes, using a small offset spatula to smooth over sides and collecting excess coating to redistribute, if necessary. Sprinkle each cake lightly with green sanding sugar. Chill cakes until coating is set, about 30 minutes.
• Remove cakes from refrigerator, and decorate with cookie icing to resemble a garland and/or add sugar pearls as ornaments, if using. Let cakes stand at room temperature until icing is set, about 1 hour, before serving. Store cakes in an airtight container at room temperature for up to 3 days.