Christmas Tree Muffins

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Christmas Tree Muffins
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 40 min.
Preparation
ready in 2 h.
Ready in

Ingredients

for
12
For the cupcakes
¾ cup unsalted butter
1 ½ cups superfine caster sugar
3 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
2 teaspoons Baking powder
½ teaspoon baking soda
1 pinch salt
cup milk
green Food coloring
For the buttercream
cup unsalted butter
2 ½ cups powdered sugar
peppermint extract
green Food coloring
To decorate
edible, silver Bauble
How healthy are the main ingredients?
eggsalt

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole muffin tin. Grease a 20cm|8" square baking tin.
2.
Beat the butter and sugar in a mixing bowl until light and creamy. Gradually beat in the eggs and vanilla until well blended.
3.
Sift in the flour, baking powder, bicarbonate of soda and salt and stir in gently, alternately with the milk until blended, until the mixture is a soft dropping consistency.
4.
Pour about 300ml|1 1/2 cups of the mixture into a smaller bowl and stir in the food colouring, a few drops at a time (the colour will lighten a little during baking).
5.
Pour the green mixture into the square tin and bake for about 20 minutes, until a skewer or wooden cocktail stick inserted into the centre comes out clean. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
Cut the green cake into 12 Christmas tree shapes with a 5cm|2" shaped cutter. Freeze for 20 minutes.
7.
Spoon about 1 tablespoon of the remaining plain mixture into the muffin tins. Stand the green trees vertically in the mixture.
8.
Spoon more plain mixture on either side of the trees, making sure that the mixture reaches roughly halfway up the tins, high enough to support the trees, (the mixture will rise) then more mixture over the top of the trees.
9.
Bake for 20-25 minutes until golden and risen. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
10.
For the buttercream: beat the butter until soft. Sift in the icing sugar and beat until smooth. Beat in the peppermint essence and colouring until smooth.
11.
Spoon into a piping bag and pipe on top of the cakes. Sprinkle with silver balls.