Christmas Tree Cupcakes

• Prep1 h
• Cook30 min
• Total2 h 40 min
• Serves12

Ingredients

Shortbread stars

• 60 g unsalted butter, softened (4 tbsp)
• 30 g powdered sugar (1/4 cup)
• 90 g all-purpose flour (3/4 cup)
• 1/4 tsp vanilla extract
• 1 pinch salt
• Gold or yellow sanding sugar

Vanilla cupcakes

• 115 g unsalted butter, softened (1/2 cup, 1 stick)
• 150 g sugar (3/4 cup)
• 2 large eggs, at room temperature
• 2 tsp vanilla extract
• 190 g all-purpose flour (1 1/2 cups)
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 120 g whole milk, at room temperature (1/2 cup)

Green buttercream

• 250 g unsalted butter, softened (1 cup plus 2 tbsp)
• 480 g powdered sugar (4 cups)
• 45 g whole milk (3 tbsp)
• 2 tsp vanilla extract
• 1 pinch salt
• Green gel food coloring

To decorate

• Colored sugar pearls or mini candy-coated chocolates in red, blue, yellow and white
• White nonpareils

Instructions

1. For the stars, place the butter, powdered sugar, flour, vanilla and salt in the mixing bowl and mix 15 sec/speed 4. Scrape down the sides and mix 10 sec/speed 4, until the mixture clumps into a soft dough.
2. Roll the dough 4 mm (1/8 in) thick between 2 sheets of parchment paper and cut out at least 12 stars with a 4 cm (1 1/2 in) cutter, rerolling the scraps. Sprinkle with sanding sugar, press it in gently and refrigerate the stars on a baking sheet for 10 minutes. Preheat the oven to 180°C (350°F).
3. Bake the stars for 8 to 10 minutes, until the edges just turn golden, and let them cool on the sheet. Line a 12-cup muffin pan with red paper liners.
4. Without washing the mixing bowl, add the butter and sugar for the cupcakes and mix 1 min/speed 4. Scrape down, add the eggs and vanilla and mix 30 sec/speed 4. Add the flour, baking powder, salt and milk and mix 10 sec/speed 4, scrape down and mix 5 sec/speed 4, just until smooth.
5. Divide the batter among the liners, about 2/3 full, and bake for 18 to 20 minutes, until golden and a toothpick in the center comes out clean. Cool completely on a rack, about 1 hour.
6. Wash and dry the mixing bowl. Insert the butterfly whisk, add the butter and whip 2 min/speed 3.5, until pale. Add the powdered sugar, milk, vanilla and salt, put the measuring cup in place and whip 1 min/speed 3, then whip 2 min/speed 3.5, scraping down halfway. Add green gel color and whip 20 sec/speed 3.5, until evenly green.
7. Spoon the buttercream into a piping bag with a large open star tip. Holding the bag straight up, pipe a ring around the edge of a cupcake, then keep going around and up in 3 or 4 smaller layers, finishing in a point. Repeat with the rest.
8. Press sugar pearls or candies into each tree like ornaments, sprinkle a few nonpareils over it and push a star into the top.
9. Serve, or keep the cupcakes in a closed container in the refrigerator and take them out 20 minutes before serving.

Tips

• Sugar pearls are hard and small; for young children, decorate with mini candy-coated chocolates or soft sprinkles instead.
• Make the stars up to 1 week ahead and keep them in a tin. Extra stars are a nice treat on their own.
• For a snowy look, dust the finished trees with a little powdered sugar through a fine sieve.
• Florida heat softens buttercream fast, even in December. Decorated cupcakes keep 2 days in the refrigerator in a closed container.