Ingredients
Butter cream icing
To assemble the tree
Method
Cupcake Christmas tree
1.Preheat oven to 180°C/160C fan-forced. Line 54 holes from three, 24-hole (1 tablespoon/20mL) muffin pans with green or red mini paper cases.
2.Using an electric mixer, beat butter, NESTLÉ HIGHLANDER Sweetened Condensed Milk and vanilla, until pale and creamy; add eggs one at a time; fold in flour, milk and NESTLÉ BAKERS’ CHOICE Milk CHOC BITS; divide mixture evenly among prepared cases.
3.Bake for 15 minutes, or until a skewer inserted in the middle comes out clean. Cool on wire rack.
Butter cream icing
4.Using an electric mixer; beat butter until pale and creamy.
5.Gradually add icing sugar; beat until light and fluffy; add milk and green food colouring; mix well.
6.Spoon mixture into a piping bag fitted with a 1cm star nozzle and pipe mixture on the top of cupcakes. Top each cupcake with a cachous.
To assemble the tree
7.Place the polystyrene foam cone onto a large flat plate; starting at the base of the cone, insert a toothpick at a slight angle; place a cupcake onto the toothpick to attach; repeat with remaining cupcakes to cover the cone completely.
8.Top with the Christmas star decoration and ribbon if desired.