Christmas Tree Cupcakes Recipe

Makes

12

Decorating Ingredients

  • 12 Cupcakes
  • Apricot jam – boiled
  • 1.5 lb Renshaw Green Ready to Roll Fondant
  • 1.5 lb Renshaw Red Ready to Roll Fondant
  • 1.5 lb Renshaw Yellow Ready to Roll Fondant
  • Mini chocolate beans
    1. Decorating Instructions:

    2. 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.
    3. 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.
    4. Using a pair of small sharp scissors, cut into the fondant on an angle to create the Christmas tree branches.
    5. 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.
    6. 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.
    7. 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.
    8. Using water and a small paint brush, stick the mini chocolate beans to the green covered cupcakes to represent Christmas ornament.
    9. 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.