Festive Cupcakes with Tree Topping
1 hr 30 min.
ready in 4 h. 30 min.
- ½ cup butter (at room temperature)
- ½ cup raw cane sugar
- 2 medium eggs
- 1 cup flour (heaped)
- 1 tsp Baking powder (heaped)
- 1 Tbsp Bourbon vanilla powder
- 2 Tbsps milk
- 11 ozs Milk chocolate
- 1 ¼ cups double cream
- ¼ cup butter (in cubes)
- 12 Ice cream cone
- 7 ozs white chocolate (broken into pieces)
- colored dragee
- 12 small Candy cane (or halved large drinking straws)
How healthy are the main ingredients?egg
Preheat the oven to 200°C (180°C with fan). Stand 12 paper or aluminium cases in the holes of a 12-hole muffin tin. Mix the butter, sugar, eggs, flour, baking powder and vanilla with an electric mixer. Add the milk and mix to a soft, dropping consistency. Divide the mixture between the paper or aluminium cases and put into the preheated oven for about 15 minutes, or until golden brown. Take out of the oven, lift out of the muffin tin and cool on a cake rack.
Put the milk chocolate and butter into a bowl and melt gently over a warm bain-marie. Then add the cream and mix vigorously (do not let it boil!). Sprinkle about 1 tbsp of the chocolate onto each cooled bun. Stick a candy cane in the middle of each.
Make the ice cream cones smaller by carefully cutting down with scissors (cut away some of the wide part at the top), and place point side down in 12 small glasses. Fill with the rest of the chocolate and leave to set for about 1 hour.
Melt the white chocolate over a bain-marie. Place the cones on the candy canes to make little trees. Brush the trees thickly with white chocolate and decorate with silver dragees. Leave to set for 1-2 hours.