Christmas tree cupcakes recipe

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  • Serves 12
  • 25 mins to prepare and 18 mins to cook
  • 409 calories / serving
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Christmas tree cupcakes HERO

Preheat the oven to Gas Mark 4, 180°C, fan 160°C. Line a cupcake tin with 12 cases.

Put the butter and sugar in a bowl and beat until light and fluffy. Gradually beat in the eggs and vanilla until smooth, adding a little flour if the mix curdles. Gently fold in the flour.

Divide the mix equally between the cupcake cases and bake for 15-18 minutes until firm and golden. Cool.

To make the buttercream icing, place the butter in a bowl with 1-2tsp of boiling water. Add the icing sugar and beat until smooth. Place in a piping bag with a large star nozzle and pipe the buttercream onto the cakes. Decorate with silver balls. The cakes will keep for up to a week in a cake tin. 

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  • Ingredients

  • 150g (5oz) butter, softened
  • 150g (5oz) caster sugar
  • 3 eggs, beaten
  • 1tsp vanilla extract
  • 150g (5oz) self-raising flour
  • For the buttercream icing

  • 100g (3½oz) butter
  • 400g (13oz) icing sugar
  • edible silver balls
  • Energy 1720kj 409kcal 20%
  • Fat 19g 27%
  • Saturates 11g 54%
  • Sugars 49g 54%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 59.7g Protein 3.1g Fibre 0.4g

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