We’re going to be using the exact same cupcake ingredients as the Christmas wreath cupcakes post because…why change a good thing?!
- 1 box white cake mix (Betty Crocker, Duncan Hines, etc.)
- 1 cup all-purpose flour
- 1 cup granulated white sugar
- 3/4 teaspoon salt
- 1 1/3 cups water
- 2 tablespoons vegetable or canola oil
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 4 large egg whites
Visit Recipe Girl for the full baking instructions.
Icing Ingredients (my FAVORITE icing):
- 1 cup butter
- 3 cups powdered sugar about 1 pound
- 1 teaspoon vanilla
- 1-2 tablespoons half-and-half or cream
Visit The Gracious Wife for full icing instructions.
- Sugar Cones
- Coconut shavings
- Wilton Star tip 21 (from my Starter Tip Set)
- Wilton round tip 12 (from my Starter Tip Set)
- Star cookie cutters (for our fondant tree topper)
- Lustre Dust for stars (I’ve found the best to be Oasis Supply on Amazon)
- Wilton Decorating Brush Set
- Fondant for stars
- Metallic cupcake liners
- Wilton 16″ Bags
- Food Coloring (to make kelly green)
Line your cupcake pan with metallic cupcake liners, and bake your cupcakes per the instructions above. Mix your icing per the instructions above. I doubled my icing recipe. This recipe calls for a lot of icing!
- While you’re cupcakes cool, divide the finished white icing into two bowls.
- In one bowl, dye your icing green. I mixed a dab of yellow and kept adding blue until I was happy with the color. When you’re done dying one half of your icing green, take half of the green icing and scoop it into a piping bag with the #21 star tip. The other half of the green icing will be used for covering our cone trees! Lastly, put your white icing into a separate piping bag with the #12 tip.
- Holding your cupcake, swirl your white icing around your cupcake until you can no longer see the skin of the cupcake. I did mine about 3 times around. Cover with coconut shavings for some texture!
- Next, grab a sugar cone. Holding the pointy tip of the sugar cone with your thumb, use an icing spatula to cover the tree with green icing. This step is to simply add a “background color” to your sugar cones so that we don’t see the cone itself. You want your layer to be thin. When I was icing my cones, I could hear my icing spatula scraping against the cone.
- Gently place the green cone on top of the cupcake. We almost have a finished tree!
- Grabbing your green icing in the bag with the #21 star tip, pump your tip against the cone tree to create a small star. These stars can be whatever size you prefer. They can be big, fat stars or tiny small stars. Pump up and down the tree, in no particular order.
- Roll out your fondant. Stamp the fondant with a small, star cookie cutter. Tip: Long story short, I couldn’t find pre-made fondant in the grocery store and I didn’t feel like making my own (you have to use your time wisely with a little one around!) Luckily for me, our gingerbread houses came with red fondant so I just went with it. I would have preferred white fondant so that the gold stars truly showed “gold”, but I was still pleased with the results! After all, Christmas colors are red + green!
- Brush your luster dust onto your stars and place on top of the cone point, gently pressing down until the stars stick.
- The final step: powdered sugar! I didn’t have a sugar shaker (it’s next on my list) so I flicked my powdered sugar on my trees, but hey – whatever works. This is the most fun part! You finally get to see your trees come together and the powdered sugar “snow” is the cherry on top.