Baking ingredients
- 100 g self-raising flour
- 100 g caster sugar
- 100 g butter
- 2 medium eggs – beaten
Decorating ingredients
- Apricot jam - boiled
- 250 g Renshaw Lincoln Green Ready to Roll Icing
- 250 g Renshaw Ruby Red Ready to Roll Icing
- 250 g Renshaw Yellow Ready to Roll Icing
- Chocolate Beans
Renshaw products used
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Instructions
Baking Instructions:
Step 1
Preheat the oven to 180°C/350°F/gas mark 4.
Step 2
Line a cup cake tray with cases.
Step 3
Sieve the self-raising flour into a mixing bowl, add the caster sugar and butter, then slowly mix in the beaten eggs.
Step 4
Whisk the mixture for approximately two minutes until smooth and creamy.
Step 5
Spoon the mixture into the cupcake cases until they are half full.
Step 6
Bake for 10 to 15 minutes and remove when light, fluffy and golden brown.
Step 7
Leave to cool on a wire rack.
Decorating Instructions:
Step 8
Discard* one of the twelve cupcakes. *Eat this while decorating the others!
Step 9
Knead the Renshaw Lincoln Green Ready to Roll Icing until pliable before rolling out. Lightly dust your work surface with icing sugar and roll out icing to desired thickness. Using a circle shaped cutter, cut out ten circles to cover the top of each cupcake.
Step 10
Cover ten of the cupcakes with a thin layer of boiled apricot jam. Place the green icing circles over each cupcake, gently smoothing the icing down with the palm of your hand.
Step 11
Using a pair of small sharp scissors, cut into the icing on an angle to create the Christmas tree branches.
Step 12
Knead the Renshaw Ruby Red Ready to Roll Icing until pliable before rolling out. Lightly dust your work surface with icing sugar and roll out the icing to desired thickness. Using a circle shaped cutter, cut out one circle to cover the top of one cupcake.
Step 13
Cover one of the cupcakes with a thin layer of boiled apricot jam. Place the red icing circle over the each cupcake gently smoothing the icing down with the palm of your hand.
Step 14
Arrange the green iced cupcakes on a plate in a triangle to form a tree shape. Add the last red iced cupcake to the base to act as the Christmas tree pot.
Step 15
Using cooled boiled water and a small paint brush, stick the chocolate beans to the green iced cupcakes to represent baubles.
Step 16
Knead the Renshaw Yellow Ready to Roll Icing until pliable before rolling out. Lightly dust your work surface with icing sugar and roll out icing to desired thickness. Cut out a star shape and stick to the top green iced cupcake using cooled boiled water and a small paint brush.
