Christmas Tree Cupcakes Recipe
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Makes
12
Decorating Ingredients
- Knead the Renshaw Green Ready to Roll Fondant until pliable before rolling out. Lightly dust your work surface with confectioner's sugar and roll out fondant to desired thickness. Using a circle shaped cutter, cut out ten circles to cover the top of each cupcake.
- Cover ten of the cupcakes with a thin layer of boiled apricot jam. Place the green fondant circles over the each cupcake gently smoothing the fondant down with the palm of your hand.
- Using a pair of small sharp scissors, cut into the fondant on an angle to create the Christmas tree branches.
- Knead the Renshaw Red Ready to Roll Fondant until pliable before rolling out. Lightly dust your work surface with confectioner's sugar and roll out fondant to desired thickness. Using a circle shaped cutter, cut out one circle to cover the top of one cupcake.
- Cover one of the cupcakes with a thin layer of boiled apricot jam. Place the red fondant circle over the each cupcake gently smoothing the fondant down with the palm of your hand.
- Arrange the green fondant covered cupcakes on a plate in a triangle to form a tree shape. Add the last red covered cupcake to the base to act as the Christmas tree pot.
- Using water and a small paint brush, stick the mini chocolate beans to the green covered cupcakes to represent Christmas ornament.
- Knead the Renshaw Yellow Ready to Roll Fondant until pliable before rolling out. Lightly dust your work surface with confectioner's sugar and roll out fondant to desired thickness. Cut out a star shape and stick to the top green iced cupcake using water and a small paint brush.
