Tis the season, right? Endless cupcake and cookie ideas and only 25 days to try them all! I wanted to share this idea with you because it is so easy to do! It doesn’t require any piping bags or special tips or complicated frosting recipes. Perfect for kids as well!
You start with your favorite cupcake recipe, bake’em and let’em cool. For the Christmas tree cupcakes, it is better to have a cupcake that is a little denser so it can withstand the weight of the frosting and the tree.
You will need to make a batch of buttercream. I think any vanilla buttercream would work for this project, but I chose a batch of Wilton decorator buttercream. I like to use this Crisco based recipe for any projects I make involving piping decoration because it is a stiffer consistency. The clear vanilla and butter flavoring can be purchased at craft store or specialty cake supply store. The reason I like the clear vanilla is because you can achieve a true white buttercream. You can also omit the butter flavoring if you can’t find it. I made this recipe more than a dozen times over the summer while I was taking my classes. This is the recipe I use:
1 C White Crisco shortening
1 1/2 tsp Clear vanilla extract
1/2 tsp Clear butter flavoring
3 1/2 C Confectioners’ sugar
1 tbsp Meringue powder
6 tbsp Milk
- Beat Crisco until smooth and creamy
- Add vanilla and butter extract and beat for another minute
- Combine confectionary sugar and meringue powder in a separate bowl and mix to combine
- Slowly add confectioners’ sugar mixture ½ C at a time alternating with a tbsp of milk at a time
- For a thinner consistency, continue to add milk 1 tbsp at a time. For a thicker consistency, add additional powdered sugar.
- Separate your buttercream into bowl and dye using Wilton or Americolor gels
After completing this project, I think the smaller tree cupcakes are much more workable and easier to transport. Start with a sugar cone. About 2-2.5” down from the tip use a serrated knife and gently cut back and forth, rotating the cone halfway through until you make it the whole way through. It’s ok if it’s a little uneven.
Frost the top of the cupcake with white frosting. Then pick up the sugar cone and cover it with green frosting using a knife to spread the frosting up and down. Leave a little bit of cone on the bottom unfrosted. Then use the back of a spoon or knife to lift parts of the frosting giving your tree a rough, realistic texture. When ready, place the cone on top of your cupcake and push down gently to secure the cone to the top of the cupcake. Use a knife to fill any spaces around the “trunk” of the cone.
Decorate away! Pretty easy, right? I think these are just so cute!