Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C), or 140°C if using a fan oven. Line a muffin baking pan with 12 cupcake liners, making sure they fit snugly in the cavities.
- In a medium-sized bowl, whisk together the eggs, granulated sugar, vegetable oil, and vanilla extract until the mixture is smooth and well combined. You want to see the sugar mostly dissolved.
- Stir in the milk next, mixing until everything is just blended.
- Now, it’s time to add the dry ingredients. Gently add the all purpose flour, cocoa powder, baking powder, and salt. Mix everything together until it’s just combined. Be careful not to overmix; a few lumps are okay.
- Pour the batter into the cupcake liners, filling each about two-thirds full. This will allow space for the cupcakes to rise without overflowing.
- Bake in the preheated oven for 18 to 20 minutes. To check if they’re done, insert a toothpick into the center of a cupcake; it should come out clean.
- Once baked, remove the cupcakes from the oven and let them cool completely in the pan on a wire rack.
- While the cupcakes are cooling, prepare the frosting. Start by whipping the softened unsalted butter in a mixing bowl for about 2 minutes until it’s light and creamy.
- Gradually mix in the powdered sugar, starting at a low speed to avoid a sugar cloud, then increase the speed and whip for an additional minute.
- Add the vanilla extract, milk, and a few drops of green food coloring. Mix again until everything is well combined and the frosting is smooth.
- To decorate, use a piping bag fitted with a star tip to create tree-shaped swirls of frosting on each cooled cupcake. Get creative with the height and shape!
- Sprinkle the cupcakes with sprinkles or sugar pearls for a festive touch. If using red fondant, you can create small packages and place them next to the tree.
- For a finishing touch, use gold fondant rolled into stars and dusted with gold lustre powder for the top of each tree.
Notes
Tip 1: Store unfrosted cupcakes for up to a week in an airtight container at room temperature. Frosted cupcakes can be stored in the fridge for up to five days.
Tip 2: You can freeze these cupcakes before frosting. Just wrap them tightly and store for up to three months.
Tip 3: Feel free to experiment with different flavors in the cake or frosting. Peppermint extract can add a festive twist!
Tip 4: Get creative with your decorations! Use colorful sprinkles or themed cupcake toppers for a personal touch.
Tip 5: This recipe easily doubles if you need to make more cupcakes for a large gathering.