Christmas Tree Cupcakes Recipe - Little Sunny Kitchen (2024)

FAQs

How do you put fruit in the middle of a cupcake? ›

Simply cut out a 'cone-shaped' piece from the top of each cupcake. Resist the urge to snack on these bite sized bits (I had to stop Taylor from nabbing a few), as you'll need them again later. Spoon the filling into the gaping holes, and then replace the bits where they belong.

Place pretzel sticks on wax or parchment paper. Pipe the melted chocolate onto the pretzel sticks in the shape of Christmas trees. Allow the trees to harden and then gently remove them from the parchment paper. The toppers can be made up to two days in advance- keep them in an airtight container until ready to use.

Fill your cupcake cases 2/3 full – around 3 tablespoons – or one decent ice scream scoop. Avoid filling your cupcake cases with too much batter as they will not bake properly and might overflow when they rise.

Cupcakes with fruit, berries, or other perishable toppings should be placed in an airtight container and stored in the refrigerator. There's a catch, though. If you're not going to eat them within a few hours, it's best to add the toppings when they're ready to be served.

Method #3: Small Knife

A great way to core a cupcake with a knife is to plunge it in halfway down the cake in a linear fashion creating a hexagon-like shape. Use the knife to carefully lever the cut center out and fill with a teaspoon.

Don't frost or decorate the cupcakes with dairy products if stored at room temperature – you'll have to do this on the day of the event. You can store cupcakes in the fridge, with frosting and all, for up to seven days in advance. Simply place them in an airtight container to prevent them from drying out.

Using serrated knife, cut rounded top off cake to level surface; place cut side down. From the middle of one short side, make a diagonal cut to each corner on opposite side, making 3 triangular pieces. (See link below for diagram.)