Christmas Tree Pull-Apart Cupcakes

19 Ingredients

Number of servings

Buttercream

1 drop Queen Rainbow Food Colouring
375grams Allowrie Unsalted Butter , softened
4 1/2 cup CSR icing sugar
Cadbury Flake Sharepack
3-4teaspoons Queen Gingerbread Flavour for Icing
Queen Unicorn Confetti Sprinkles

Cupcakes

1 1/2teaspoons Mckenzie's Baking Powder
3/4teaspoons instant coffee
1 1/2 cup White Wings Plain Flour
2 CSR Caster Sugar
3/4 cup milk
2teaspoons Queen Natural Vanilla Extract
3/4teaspoons baking soda
1/3 cup vegetable oil
2 free-range egg
3/4 cup Nestle Bakers Choice Cocoa
3/4teaspoons salt

Meringue

1 drop Queen Rainbow Food Colouring
Queen Meringue & Pavlova Powder Mix

Method

Step 1 of 7

Meringue: Prepare Meringue and Pavlova Powder Mix as per pack directions. Split into 3 bowls and using Rainbow Food Colours, colour one with 8 drops Blue, another with 8 drops Red & the last with 8 drops Yellow. Gently fold through colour. Place into piping bags and pipe meringue kisses and a meringue star. Bake as per pack directions.

Step 2 of 7

Chocolate Cupcakes: Preheat oven to 160°C (fan forced). Line 2 cupcake tins with cupcake liners or bake one tray at a time.

Step 3 of 7

Sift together flour, sugar, cocoa, baking powder, baking soda, salt in a large bowl. Mix to combine.

Step 4 of 7

Whisk together instant coffee, milk, vegetable oil, eggs, and vanilla extract in a separate jug or bowl. Add to flour mixture and mix until well combined. Carefully add 3/4 cup (180ml) boiling water and mix to incorporate. Add 1/4 cup of batter to each cupcake case.

Step 5 of 7

Bake for 18-20 minutes or until an inserted skewer comes out clean. Allow to cool in tin for 5 minutes before transferring cupcakes to a tray to cool completely.

Step 6 of 7

Buttercream: Combine butter, sugar and Gingerbread Flavour for Icing. Using a stand mixer or hand mixer, beat on low until combined, then beat on high until light and fluffy (about 5 minutes).

Step 7 of 7

Colour buttercream with Green Food Colour to desired shade. Place buttercream into a piping bag fitted with a star piping tip. Pipe rosettes onto cupcakes, then arrange into Christmas tree shape. Top with meringue kisses, meringue star, Unicorn Confetti Sprinkles and place chocolate bars on the bottom cupcake to form the tree trunk.