24 Cupcakes
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Fluffy vanilla cake topped with beautiful buttercream frosting and made to look like a Christmas tree! These mini cupcakes are great for getting into the festive spirit this holiday season.


  • 125 g butter, softened
  • ⅔ cup caster sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1¾ cups self-raising flour, sifted
  • ⅔ cup milk
  • edible stars, to decorate


  • 250 g butter, softened
  • 3 cups icing sugar mixture
  • 2 tbsps milk
  • ½ tsp green food colouring
  • ¼ cup rainbow pearls

Preheat oven to 180 C. Line 2 x 12-hole mini muffin pans with paper patty cases.


In a large bowl, using an electric mixer, beat butter and sugar together until creamy. Beat in vanilla.


Add eggs, one at a time, beating well after each. Fold in flour alternately with milk.


Spoon into cases until two-thirds full. Bake for 10-12 minutes, until cooked when tested. Cool in pan for 5 mins, before transferring to a wire rack to cool completely.


BUTTERCREAM: In a small bowl using an electric mixer, beat butter until pale. Gradually add icing sugar, beating until pale. Beat in milk. Stir green food colouring through to achieve to desired shade.


Transfer buttercream to a piping bag fitted with a fluted nozzle. Pipe icing onto cooled cupcakes. Sprinkle with rainbow pearls. Top with edible stars.

Recipe and photo from bauersyndication.com.au

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