- 30 min
- 80 min
- 1 ½ cup (225g) plain flour
- 1 ½ (330g) caster sugar
- ¾ cup (60g) cocoa
- 1 ½ tsp baking powder
- ¾ tsp baking soda
- ¾ tsp salt
- ¾ tsp instant coffee
- ¾ cup (180ml) cup milk
- 1/3 cup (80ml) vegetable oil
- 2 large eggs
- 2 tsp Queen Vanilla Extract
- ¾ cup (180ml) boiling water
Method - Meringue
Prepare Meringue & Pavlova Mix as per package instructions. Split into 3 bowls and colour with Blue, Red & Yellow Food Colour. Gently fold through colour. Place into piping bags with various piping tips and pipe kisses and a star. Bake as per pack directions.
Method - Cupcakes
Preheat oven to 160°C (fan forced). Line 2 cupcake tins with cupcake liners or bake one tray at a time.
Sift together flour, sugar, cocoa, baking powder, baking soda, salt in a large bowl. Mix to combine.
Whisk together instant coffee, milk, vegetable oil, eggs, and Vanilla Extract in a separate jug or bowl. Add to flour mixture and mix until well combined. Carefully add boiling water and mix to incorporate. Add ¼ cup of batter to each cupcake case.
Bake for 18-20 minutes or until an inserted skewer comes out clean. Allow to cool in tin for 5 minutes before transferring cupcakes to a tray to cool completely.
Method - Buttercream
Combine butter, sugar and Gingerbread Flavour for Icing. Using a stand mixer or hand mixer, beat on low until combined, then beat on high until light and fluffy (about 5 minutes).
Colour buttercream with Green Food Colour to desired shade. Place buttercream into a piping bag fitted with a star piping tip. Pipe rosettes onto cupcakes, then arrange into Christmas tree shape.
Top with meringue kisses, meringue star, Unicorn Confetti Sprinkles and place chocolate bars on the bottom cupcake to form the tree trunk.
Tips: Put a little meringue mixture under each corner of the baking paper to ensure it doesn’t move when piping.
Storage: Store meringues in an airtight container for up to 3 days. Iced cupcakes can be stored in an airtight container up to 2 days before serving.