Name: Mini Christmas Tree Cupcakes
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 18
Ingredients: 225 g unsalted butter softened; 225 g caster sugar; 225 g self-raising flour; 4 egg; 1 tsp vanilla essence; 350.00 g fondant icing; 2 tbs raspberry jam

by Jessiebird Last updated on 07/09/2019

These fun and festive little cupcakes will look superb on your Christmas dessert table - Jessiebird

Ingredients

225 g unsalted butter softened
225 g caster sugar
225 g self-raising flour
4 egg
1 tsp vanilla essence

Icing

175 g fondant icing
175 g fondant icing
2 tbs raspberry jam

Method

Step 1

Preheat oven to 175C.
Step 2

Place 18 mini paper baking cases in muffin tins.
Step 3

Dust two baking sheets with icing sugar.
Step 4

Combine all the cupcake ingredients into a large bowl and beat with an electric whisk until smooth and pale, approximately 2-3 minutes.
Step 5

Spoon the batter into the cases.
Step 6

Bake for 20 minutes. Cool in tray for 5 minutes before placing on a wire rack to cool.
Step 7

Icing: Roll the white fondant to 3 mm thick.
Step 8

Cut 18 circles using a 6 cm biscuit cutter and set them on one of the baking sheets.
Step 9

Roll the green fondant to 3 mm thick.
Step 10

Using a small Christmas tree biscuit cutter, cut shapes out of the icing and place them on the other baking sheet to firm a little.
Step 11

Brush each cupcake with a little raspberry jam, then place a white fondant disk on top.
Step 12

Top with a Christmas tree and decorate with the coloured balls.