Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Christmas Tree Cupcakes
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- Level: Easy
- Total: 1 hr 30 min
- Active: 40 min
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 389
- Total Fat
- 25 g
- Saturated Fat
- 7 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 2 g
- Sugar
- 30 g
- Protein
- 4 g
- Cholesterol
- 44 mg
- Sodium
- 157 mg
- Level: Easy
- Total: 1 hr 30 min
- Active: 40 min
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 389
- Total Fat
- 25 g
- Saturated Fat
- 7 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 2 g
- Sugar
- 30 g
- Protein
- 4 g
- Cholesterol
- 44 mg
- Sodium
- 157 mg
Ingredients
For the Cupcakes:
For the Frosting:
Directions
- Make the cupcakes: Preheat the oven to 350˚. Line a 12-cup muffin pan with paper or foil liners. Whisk the flour, malted milk powder and baking soda in a medium bowl.
- Heat the milk until hot but not boiling; pour over the cocoa powder in a large bowl and whisk until smooth. Let cool slightly.
- Whisk the granulated sugar, vegetable oil, egg and vanilla into the cocoa mixture until smooth. Whisk in the flour mixture until just combined.
- Divide the batter among the prepared muffin cups. Bake until the tops spring back when gently pressed, 20 to 25 minutes. Transfer to a rack and let cool 5 minutes in the pan, then remove the cupcakes to the rack to cool completely.
- Meanwhile, make the frosting: Beat the butter, cream cheese and vanilla in a large bowl with a mixer on medium speed until creamy, 1 to 2 minutes. Gradually beat in the confectioners' sugar on medium-low speed until smooth, then increase the speed to medium high and beat until thick and fluffy, 1 to 2 more minutes.
- Spread the frosting on the cupcakes and sprinkle with white nonpareils. Stick a candy-melt tree into the center of each cupcake.
