Cupcake Christmas tree will surprise your guests with its originality, beauty and amazing taste. To assemble it you need a foam cone, which will be mounted cupcakes. Bake the mini cupcakes, cover them with butter cream and green decorative dusting. And before serving, attach them to cone with the help of toothpicks to make a beautiful Christmas tree. Dress the sweet Christmas tree with caramel canes, balls of gilded cranberries and any edible decorations to your taste and put in the center of the festive table to impress present.
Recipe author – Gale Gand – American pastry chef and co-owner of the Chicago restaurant TRU
AT ремя: 1 час. 50 minutes Difficulty: medium Servings: 20-25 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Cupcakes
- Mini Cupcake Paper Molds
- 2 tbsp. Sahara
- 1 and 3/4 Art. flour
- 3/4 Art. cocoa powder
- 1.5 tsp baking powder
- 1.5 tsp soda
- 1 tsp salt
- 2 eggs
- 1 tbsp. whole milk
- 0.5 tbsp. vegetable oil
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 tbsp. boiling water
Butter cream
- 8 tbsp. l butter softened at room temperature
- 450 gr powdered sugar
- 1 tsp vanilla extract
- 2-4 Art. l whole milk
Christmas tree
- Green confectionery sprinkle
- 1 small foam cone 28 cm high. (It can be purchase at needlework stores)
- 30-40 toothpicks
- 10 small caramel canes
- 0.5 tbsp. fresh cranberries
- Gold leaf
- Gold and red curl ribbon
- Sugar, for snow
Recipes with similar ingredients: sugar, premium flour, cocoa, eggs, milk, vanilla extract, almond extract, butter creamy, icing sugar, confetti, candy canes, cranberries
Recipe preparation:
- Cupcakes: Preheat the oven to 190 ° C. Insert paper inserts in 2-4 metal molds for mini-muffins (with if necessary, you can bake cupcakes in several batches). Вin a bowl of a mixer with a whisk, mix sugar, flour, cocoa powder, baking powder, soda and salt. Add eggs and milk and mix until fully mixed. Add vegetable oil, vanilla and almond extracts and mix. Slow down mixer until low and add boiling water, stirring until smooth consistency. Fill in dough forms for mini-muffins on 2/3. Bake until cooked, about 20 minutes. Cool muffins in forms.
- Oil cream: in a bowl of a mixer with a nozzle with a spatula (or with using a hand mixer) beat the butter until smooth consistency. Add sugar, vanilla and 2 tbsp. l milk and mix until smooth. Add little by little milk until the cream is thick but pasty. Via with a flexible spatula, apply cream to the tops of the cooled cupcakes. Put in the refrigerator for at least 1 hour before assembling the tree.
- To assemble the tree, sprinkle on a plate with a thick layer green dusting. Dip the tops of the cupcakes sprinkled. Tie with caramel canes and curl them with a scissor blade. Step away from the bottom edge of the cone 2.5 cm. Up and stick toothpicks in a circle at a distance of 4 cm from each other so that they sticking out of the cone at least 2.5 cm. Place the cone on serving dish. Make the bottom ring of cupcakes by planting their bottom on the toothpicks in the cone so that they are cream out and lay sideways on a dish. Step back from the first row of cupcakes up 2.5 cm. And stick in a circle another row of toothpicks at a distance of 4 see each other, staggering them. On the second some will have fewer cupcakes; trim if necessary cupcakes so that they fit in free space. Keep going stick cupcakes on toothpicks. Keep moving up cone to make a cupcake tree with one cupcake per the top.
- Serve the tree for one hour, or store in refrigerator for a day. Insert caramel into the foam canes and with a cream attach the gilded cranberries. Sprinkle on a serving plate around the Christmas tree sugar. To gilt cranberries, roll the berries on a sheet of gold leaf.
