Christmas Tree Cupcakes

• unsalted butter↗150g g

  softened

• golden sugar↗150g g
• eggs↗3
• vanilla bean paste↗1 tsp tsp
• self-raising flour↗175g g
• gold or white fondant100g g
• edible gold shimmer dust↗

  or spray (if using white fondant)

• edible sugar balls↗

  mini chocolate, beans or multicolored sprinkles (for ornaments)

• unsalted butter↗300g g

  softened

• powdered sugar500g g

  sifted

• vanilla bean paste↗1 tsp tsp
• green food colouring↗

  (preferably oil based)

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C fan/gas 6 and line a 12‑cup muffin tin with paper cases. Beat the butter and sugar in a large bowl or mixer until pale and creamy. Add the eggs and vanilla together with 1 tbsp flour (to reduce the risk of the mixture separating) and beat again.

2. 2

   Sift the remaining flour into the batter and mix until smooth, until no flour streaks remain, avoiding over‑beating. Divide the batter into the cups, filling them at least halfway. Bake on the middle rack for 12‑15 minutes until golden. Cool in the tin for 5 minutes, then transfer to a rack to cool completely.

3. 3

   Roll out the fondant and cut 12 stars or flowers using mini cookie cutters. Let them dry on a sheet of parchment. If you used white fondant, let the shapes dry for 5‑10 minutes, then spray or brush with gold shimmer.

4. 4

   To make the buttercream, slowly combine the butter, sugar and vanilla in a bowl using an electric whisk or mixer. Once combined, beat for at least 5 minutes until pale and fluffy. Add the green food colouring a little at a time until the desired shade is reached. Transfer the cream to a piping bag fitted with a star tip. Pipe spirals of cream over the cooled cupcakes, shaping them into cones. Top the “trees” with fondant stars, then decorate with edible sugar balls, sprinkles or chocolate beans to create ornaments.