Way back in September, when everyone else was trying to hang on the last glimpses of summer sun (I’m sure there were some, at some point…) I was looking ahead to Christmas, and testing out a few festive recipes, which I’m excited to finally be able to share here!
One of the most fun parts of my day job is helping to produce a magazine called Explore, which is published quarterly in Plymouth. For the Winter edition, we decided to go big on homemade food, drink and gifts, so I ended up making a spiced cranberry and pear chutney, mulled wine, Christmas tree cupcakes, and these way over-decorated gingerbread families that I just have to share a picture of…
If you’re thinking the photography is a step up from my normal pictures, you’d be right – all the photos were taken by a professional photographer called Guy Channing who did a fabulous job making my food look good – thanks Guy!
If you want to see the rest of my recipes, along with top tips for making and decorating the best ever Christmas cake, handmade decorations and a last minute festive shopping guide, you can download a digital version of the magazine here.
I won’t bother giving the recipe as any basic cupcake and icing will do, but here are the step by step pictures and instructions for some fabulously festive Christmas tree cupcakes – enjoy!
Christmas tree cupcakes
What you need:
- 12 regular sized cupcakes
- 6 petit four sized cupcakes
- Sugarpaste or marzipan
- Buttercream icing
- Green food colouring – gel is best
- Edible decorations – I used edible silver balls and multi-coloured chocolate beans
To prepare the cupcakes, use a serrated knife to level the tops of all the cakes, and mix the green food colouring into the icing a little at a time until you reach the colour you want.
Spread a layer of icing on top of the six regular sized cupcakes that you’re going to use as the Christmas tree bases (keep them in the cases). Remove the other six regular sized cupcakes from their cases and place upside down on top of the bases.
Spread another layer of icing on top, then remove the petit four cakes from their cases and place upside down on top to create a third cake layer. On top of that, add a little more icing and a small blob of marzipan or sugarpaste, pressed into a cone shape.
With the remaining icing, completely cover the cakes, using a spatula to spread it down the sides to the top of the paper case of the bottom layer.
Decorate with whatever edible decorations you like – silver or coloured balls, glitter, stars, sweets – it’s up to you!