Bake festive Christmas Tree Cupcake in vary less time. Pipe green frosting on your desired cupcakes in the shape of a Christmas tree and decorate with a collection of sweets and sprinkles as Christmas adornments.
Ingredients
2 1/2 cups vanilla frosting, divided
12 unfrosted cupcakes
1/4 cup sprinkles, colored sugar, or candies
2 drops green food coloring, or as needed
12 unfrosted cupcakes, cooled
Method:
Preparing Timing: 30 minutes
Ready In: 1 hour
Spoon half cup vanilla frosting into a bowl. Spread a thin layer on the top of each cupcake with the help of a knife. Refrigerate cupcakes for 30 minutes to make decorating easier.
Combine the remaining 2 cups of vanilla frosting and green food coloring in a bowl and stir until frosting is uniformly green. Add more green food coloring, 1 drop at a time, until your frosting is the color you like.
Transfer frosting to a piping bag. Working perpendicular to the top of each cupcake, pipe the green frosting around the edge, working inwards in a circular motion to create a tree shape. Repeat with remaining cupcakes. Decorate Christmas trees with colored sugar, sprinkles, or candies as the ornaments on the trees.
Cook’s Note:
You can apply any colored sugar pieces to ornament the Christmas trees. White, red, or silver dragees look really nice, or any larger round sugar candies, red jelly beans or colored sugars work.
Recipe by: Chef Balendra Singh, Director Institute of Bakery and Pastry Arts https://www.chefibpa.com/
Chef Balendra Singh Founder of Institute of Bakery and Pastry Arts
Chef Balendra Singh is astute and professional Pastry Chef with superb local and International experience with flair for innovation and acumen of international pastry cuisine. He is a dedicated Pastry chef, who initially studied his art in The GIHM Dehradun with focus on bakery and confectionary. He worked with top luxurious International Hotels and Cruise ship around the world. He believes ultimate guest satisfaction can only be achieved by never cutting corners and following strict hygiene norms in all processes.
As he say ‘‘Eating fuels the body, but eating good food fuels the soul’’. Over a span of 18+ years with 3 preopening hotel , 3 local bakery setup and heading the opening of 2 Pastry Academy in Delhi. He has worked with various world class hotels and gathered great exposure and experience to exceed the expectations of his guests and peers, in fact dazzle and delight them with his product, his service and his attitude.
The desire to reach the heights of his profession and never cease discovering the vast world of gourmet is his driving force.
He started his career with Umaid Bhawan Palace in 2003 as Commie. From there he has joined The Grand 2005 as Kitchen Management Trainee and has moved to Carnival Cruise Line in 2007 as Chef de Partie. Rejoined The Grand in 2009, moved to Westin Gurgaon in 2010 as a Chef De Partie Preopening hotel, and then he has joined next Preopening JW Marriott in 2013 as a Pastry Sous Chef. Joined Next Preopening in 2015 Pullman and Novotel as Assistant Pastry Chef and moved in Taj Hotel New Delhi as a Pastry Chef and held a position an Executive Pastry Chef at reputed culinary Institute in New Delhi teaching cooking and management courses.
After enjoying 17 years with the industry and finesse his skills as a pastry chef and Best Chocolatier, he returned to his roots in culinary education. An endeavor to impart this knowledge of his, ‘Excellence’ programmed has been introduced, which consists of a mélange of Pastry, Chocolate and Entrepreneurship. He started his own Institute of Bakery and Pastry Arts (New Delhi) and also started” Balendra’s Baking Classes” (BBC), every month in different five star hotels all over India.
Specialties: Micros update and programming, costs and selling prices, Menu Engineering Microsoft Excel Food cost analysis, monthly forecasts, purchases, opening and closing stock figures, revenue forecasts and actual, staffing productivities Microsoft Word, Vander Management. Certificate of Hygiene and HACCP (USA, CCL).
