Festive Tree Cakes
1 hr 20 min.
- For the cupcakes
- 1 ½ cups self-rising flour (sifted)
- ¾ cup superfine caster sugar
- 1 lemon (finely grated zest)
- 3 eggs
- ½ cup plain Yogurt
- ¾ cup butter (melted)
- For the icing
- 2 cups powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon water
- green Decorative sugar crystals
For the cupcakes: Preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
Mix the flour, sugar and lemon zest together in a mixing bowl.
Beat the eggs with the yoghurt, then pour into the dry ingredients with the melted butter. Mix together until just combined. The mixture will be slightly lumpy.
Spoon into the paper cases and bake for 20-25 mins until risen and firm to the touch; the cakes will be quite pale on top. Cool for 5 minutes in the tins, then place on a wire rack to cool completely.
For the icing: sift the icing sugar into a bowl and stir in the lemon juice. Beat in just enough water to give a thick coating consistency.
Spread the icing on top of the muffins and sprinkle with the green sugar sprinkles.
To decorate: Divide the marzipan into 2 equal portions. Knead a few drops of food colouring into each portion until evenly coloured.
Roll out the green marzipan very thinly on a surface lightly dusted with icing sugar and cut out leaf shapes using a cookie cutter or a card template.
Roll the red marzipan into small and tiny balls for the 'berries'.
Pile up the leaves in the centre of each cake, curving them slightly and decorate with the red 'berries'. Attach a red and white candy to the top of the leaves and leave to set.