Method

Equipment you'll need

• 12 x Muffin Tin

• 12 x Green Muffin Cases

• Star 1M piping nozzle

• Rectangular Cake Board covered in white fondant

• Piping bags

Method

• Cream together the butter and sugar until pale, creamy and light. 

• Add the eggs one at a time whisking in thoroughly until mixture is light and mousse like in texture. If it starts to curdle, add a tablespoon of the dry ingredients to the mix and continue to whisk.

• Sift together the flour, baking powder, xanthan gum, bicarbonate of soda and cocoa powder and add into the mixture 3-4 tablespoons at a time ensuring completely mixed in before continuing.

• Finally whisk in the yoghurt, milk and food colouring.

• Split equally between the muffin cases.

• Leave to cool completely.

• To make the icing, whisk the softened butter until really light, fluffy and doubled in volume - this can take a good few minutes on high so please keep going.  Add in the icing sugar about a 1/3 at a time and continue whisking until all combined.  Add in cream cheese and food colouring to get a dark green colour.

• Place in piping bag.

• To assemble, place one cupcake at the bottom & drape in red fondant icing. Then above x4 cupcakes then x3 then x2 and then 1 at the top so you have a triangular Christmas Tree Shape.

• Pipe on the icing.

• Then decorate with coloured sweets for baubles and as much edible glitter as you want.