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Christmas Tree Cupcakes
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Christmas Tree Cupcakes
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This gravity defying icing Christmas tree has a secret. There's a sugar cone underneath as the base! Fluffy vanilla cupcakes are topped with sweet butter cream frosting trees and decorated with Christmas candies. Great for a holiday party, or as a fun family activity. This kid-friendly dessert can easily be tackled by all ages. 

Prep time
0:30
Bake/Cook time
0:22 to 0:25
Yield
16 cupcakes
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Christmas Tree Cupcakes
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
0:30
Bake/Cook time :
0:22 to 0:25
Yield :
16 cupcakes

INGREDIENTS

  • 2 1/2 cups all-purpose flour*
  • 2 teaspoons baking powder
  • 1 cup (2 sticks) unsalted butter, soft
  • 1 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
  • 8 egg yolks, at room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk, at room temperature
  • 3/4 cup buttermilk, at room temperature

Butter Cream Frosting

Decoration

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

  1. Preheat oven to 350°F.
  2. Sift together flour and baking powder and set aside. Place 16 cupcake baking cups in a muffin tin and set aside.
  3. Cream butter until light and fluffy. Add sugar and mix until very creamy. Add one egg yolk at a time waiting for previous added yolk to be fully incorporated. Scrape bowl often and mix until light and fluffy. Add vanilla extract and salt
  4. Add 1/3 of dry ingredients and mix until just combined. Scrape well and mix briefly. Add 1/2 of room temperature buttermilk and mix until combined, scrape well and mix briefly.
  5. Repeat with another 1/3 of flour and remaining buttermilk scraping well in between. Add remaining flour and mix until just combined. Do not overmix.
  6. Fill paper cups 3/4 full, do not overfill as this may cause poor rising.
  7. Place in oven and bake until the center of cupcakes spring back when lightly pressed with a finger, about 22-25 minutes. Some pans are smaller and others are larger so time may vary.
  8. While cupcakes cool, prepare icing. Add butter to bowl of a stand mixer. Beat until butter is pale and smooth. Add sugar 1 cup at a time,  waiting for previous added yolk to be fully incorporated. 
  9. When all sugar has been added, scrape the bowl. Add vanilla and salt, beat on low speed for 15 seconds. Increase speed to high and beat until light and fluffy, about 3 minutes.
  10. Remove 1/2 of butter cream and place in a large piping bag with a large round tip. Color remaining 1/2 of butter cream with green food coloring. Transfer to a piping bag with a small star tip.
  11. Pipe a flat round of white butter cream on top of cupcake. Place sugar cone on top of white buttercream and press down lightly.
  12. Pipe green buttercream in little stars all around outside of sugar cone. Decorate with mini M&Ms and lightly dust with powdered sugar. 

DIXIE CRYSTALS INSIGHT

NOTE: In a time crunch, boxed cake mix can be substituted in place of the homemade cupcakes. 

Recipe developed for Dixie Crystals by Jessica Segarra @TheNoviceChef.

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