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Festive Tree Cakes

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Festive Tree Cakes
Difficulty:
advanced
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
504
calories
Calories
0
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Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie504 kcal(24 %)
Protein6.73 g(7 %)
Fat21.7 g(19 %)
Carbohydrates73.63 g(49 %)
Sugar added32.14 g(129 %)
Roughage0.17 g(1 %)
Vitamin A139.01 mg(17,376 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.59 mg(13 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.23 mg(21 %)
Niacin1.26 mg(11 %)
Vitamin B₆0.01 mg(1 %)
Folate41.05 μg(14 %)
Pantothenic acid0.08 mg(1 %)
Biotin0.16 μg(0 %)
Vitamin B₁₂0.37 μg(12 %)
Vitamin C3.04 mg(3 %)
Potassium91.95 mg(2 %)
Calcium117.53 mg(12 %)
Magnesium28.35 mg(9 %)
Iron1.38 mg(9 %)
Iodine15 μg(8 %)
Zinc0.71 mg(9 %)
Saturated fatty acids7.65 g
Cholesterol75.11 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
1 ½ cups
¾ cup
superfine caster sugar
1
lemon (finely grated zest)
3
½ cup
plain Yogurt
¾ cup
butter (melted)
For the icing
2 cups
1 tablespoon
1 tablespoon
To decorate
2 ¼ cups
white Marzipan
Food coloring (red and green)
12
red and white Candies

Preparation steps

1.
For the cupcakes: Preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Mix the flour, sugar and lemon zest together in a mixing bowl.
3.
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.
4.
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.
5.
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.
6.
Spread the icing on top of the muffins and sprinkle with the green sugar sprinkles.
7.
To decorate: Divide the marzipan into 2 equal portions. Knead a few drops of food colouring into each portion until evenly coloured.
8.
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.
9.
Roll the red marzipan into small and tiny balls for the 'berries'.
10.
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.