INGREDIENTS
1 quantity buttermilk sponge mixture
For the decoration
- 1 quantity meringue buttercream
- Green food colouring paste
- Edible green glitter
- Coloured sugar balls
- Gold and silver sugar stars
Equipment
- 1–2 muffin tins, lined with 12 brown paper cupcake cases
- Large piping bag, fitted with a medium star-shaped nozzle
Method
- Preheat the oven to 180°C/gas mark 4. Divide the sponge mixture between the cupcake cases, filling them two-thirds full.
- Bake on the middle shelf of the preheated oven for about 20 minutes, or until golden, well risen and a skewer inserted into the middle of the cakes comes out clean. Remove from the oven and leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Put three-quarters of the buttercream in a bowl and tint it green using the food colouring paste. Leave the rest untinted and spread some of this over the top of each cold cupcake.
- Fill the piping bag with the green frosting and, working from the centre, pipe pointed branch shapes towards the edges of the cupcake. Keep doing this, turning the cupcake as you go, until you have the bottom of a tree. Repeat with the next layer up, making the branches shorter. Carry on with more layers, making the branches ever shorter as you get to the top of the tree.
- Dust with green glitter and decorate with coloured sugar balls. Top with a gold or silver star.
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