Christmas trees you can eat: a holiday cupcake recipe for kids

Christmas Tree Cupcake


Serving Size:



  • 1 quantity Buttermilk Cake (see below)
  • 1 quantity Meringue Buttercream (see below)
  • Green food coloring paste
  • Edible green glitter
  • Colored sugar balls
  • Gold and silver sugar stars
  • 1-2 muffin pans, lined with 12 brown paper cupcake liners
  • Large piping bag, fitted with a medium star tip


1. Preheat the oven to 350°F. Divide the Buttermilk Cake between the cupcake liners, filling them two-thirds full.

2. 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 let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

3. Put three-quarters of the Meringue Buttercream in a bowl and tint it green using the food coloring paste. Leave the rest untinted and spread some of this over the top of each cold cupcake.

4. Fill the piping bag with the green frosting and, working from the center, 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.

5. Dust with green glitter and decorate with colored sugar balls. Top with a gold or silver star.

Buttermilk Cake:


  • 12 tablespoons unsalted butter, softened
  • 1 cup sugar
  • 2 whole eggs and 1 egg yolk, beaten
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup buttermilk

Cream together the butter and sugar until light and creamy. Gradually add the beaten eggs, mixing well between each addition and scraping down the side of the mixing bowl from time to time. Add the vanilla. Sift together the flour, baking powder, and baking soda and add to the mixture in alternate batches with the buttermilk. Mix until smooth, then turn to the relevant recipe.

Meringue Buttercream:


  • 1 cup sugar
  • 3 egg whites
  • 2 sticks unsalted butter, softened and chopped
  • 1 teaspoon pure vanilla extract

Put the sugar and egg whites in a heatproof bowl set over a pan of simmering water. Whisk until it reaches at least 140°F on a candy thermometer. Pour into the bowl of a freestanding electric mixer fitted with the whisk attachment (or use an electric whisk and mixing bowl). Beat until the mixture has doubled in volume, cooled, and will stand in stiff, glossy peaks – this will take about 3 minutes. Gradually add the butter to the cooled meringue mix, beating constantly, until the frosting is smooth. Fold in the vanilla and use immediately.

Credit: Holiday Cupcakes by Annie Rigg. Ryland Peters & Small, $15.95. Photo credit: Kate Whitaker

Article Posted 7 years Ago

Videos You May Like