Christmas baking doesn’t have to be hard. This simple technique uses individually decorated cupcakes to make serving a breeze!

Prep:
30 min
Cook:
80 min
Serves:
16

Ingredients

Cupcakes
  1. 1 ½ cup (225g) plain flour
  2. 1 ½ (330g) caster sugar
  3. ¾ cup (60g) cocoa
  4. 1 ½ tsp baking powder
  5. ¾ tsp baking soda
  6. ¾ tsp salt
  7. ¾ tsp instant coffee
  8. ¾ cup (180ml) cup milk
  9. 1/3 cup (80ml) vegetable oil
  10. 2 large eggs
  11. 2 tsp Queen Vanilla Extract
  12. ¾ cup (180ml) boiling water

Method - Meringue

  1. Step 1

    Prepare Meringue & Pavlova Mix as per package instructions. Split into 3 bowls and colour with Green, Red & Yellow Food Colour. Gently fold through colour. Place into piping bags with various piping tips and pipe kisses & rosettes. Bake as per pack directions.

Method - Cupcakes

  1. Step 1

    Preheat oven to 160°C (fan forced). Line 2 cupcake tins with cupcake liners or bake one tray at a time.

  2. Step 2

    Sift together flour, sugar, cocoa, baking powder, baking soda, salt in a large bowl. Mix to combine.

  3. Step 3

    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.

  4. Step 4

    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

  1. Step 1

    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).

  2. Step 2

    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.

  3. Step 3

    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.

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