| Level: | Intermediate |
| Total: | 1 hr 40 min |
| Prep: | 1 hr |
| Inactive: | 25 min |
| Cook: | 15 min |
| Yield: | 48 mini-cupcakes, 1 tree |
Ingredients
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 4 tablespoons unsalted butter, melted
- 1 large egg, beaten
- 1/2 cup whole milk
- 1 teaspoon pure vanilla extract
- Zest half a lemon
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 2 1/4 cups confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon juice
- Confectioners’ sugar, for dusting
- 1 cup shredded sweetened coconut, toasted
Instructions
- For the cupcakes: Preheat the oven to 350 degrees F. Line 4 (12-cup) mini-muffin pans with paper liners.
- Whisk the flour with the granulated sugar, baking powder, and salt in a medium bowl. Lightly whisk in the melted butter, egg, milk, vanilla, and zest, just until smooth. Divide the batter among the 48 liners, filling about 1/2 way. Bake until a toothpick inserted in the center comes out clean, about 15 minutes. Cool on a rack for 10 minutes, then turn them out of the pan, flip upright, and cool completely on the rack.
- For the frosting: With a handheld or standing mixer, beat the cream cheese with the butter at medium speed until smooth and fluffy. Add the sugar and beat on low speed until combined. Beat in the vanilla and lemon juice. Chill for 10 to 20 minutes while assembling the tree.
- To make the tree: Begin with 1 Styrofoam cone, 18-inches tall by 3 3/4-inches in diameter at the base. Trim about 2-inches from the top of the cone and 4-inches from the bottom and discard. Wrap the cone in foil, leaving about 2-inches of extra foil on the top to fold over, making a more rounded top. Begin inserting toothpicks at the top and skewer a cupcake onto each one. Position as close to each other as possible while working your way around and down.
- Transfer the frosting to a pastry bag fitted with a star tip. Pipe the frosting onto the cupcakes. Begin on the outside edge and make a spiral motion towards the center of each cupcake.
- When ready to serve, dust the tree with confectioners’ sugar. Set on a large platter and place toasted coconut around the base for dipping.
Nutrition Facts
| Serving Size | 1 of 48 servings |
| Calories | 91 |
| Total Fat | 4 g |
| Saturated Fat | 3 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 0 g |
| Sugar | 10 g |
| Protein | 1 g |
| Cholesterol | 14 mg |
| Sodium | 57 mg |
Reviews
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I tried to make this and I had to abandon it. I did not use the cupcakes from the show, but I did not think that would make a huge difference.
Because I couldn’t find a styrofoam cone in time, I ended up just serving these on a platter. I put a fresh raspberry on each one and tinted the icing to a pale yellow. The cupcakes were enjoyed very much at the potluck lunch that I took them to. They weren’t too sweet and no one had any problems getting them out of the cupcake paper lines. This recipe is a keeper.
The cupcakes stuck to the paper, the yeild was incorrect, and it was way too sweet, plus it had a very sweet frosting… I modified it… because the method was soo easy…
I loved making this tree for Easter…I modified the directions a bit and used food coloring to color the cake…My 3 year old son also had a blast helping decorate with all different color non-perils…EXCELLENT desert for parties! I made a bigger tree and cant say 50 cupcakes went with the snap of a finger! See my cupcake tree at www.vibrantthing.zoomshare.com
I tried this recipe for Easter. I made regular size cupcakes. I followed the recipe exactly but the cupcakes stuck to the papers. Also, I thought that the frosting was too sweet.
This is a very easy recipe. It also tastes good. I tried the recipe on a Sunday before actually making it for Easter, and it was a hit. The only problem was I couldn’t eat all of the cupcakes, so I took them in to my office and everyone loved them!!
I used the recepie for standard size cupcakes. I made two batches of batter to one batch of frosting, yeilded 22 cupcakes. The second batch of batter I added twice the vanilla and lemon zest. Also added about a tablespoon of fresh lemon juice. What a difference.