Q1: What is the absolute, number one secret to a cupcake tree that doesn't fall apart?

The secret is a sturdy base and a good connection. Using a solid Styrofoam cone and inserting your toothpicks at a slight upward angle are the keys that will ensure your cupcakes stay securely in place.

Q2: Can I make this with a boxed cake mix?

Yes, absolutely! For an even easier shortcut, you can absolutely use your favorite brand of a boxed chocolate cake mix to make your mini cupcakes. You will likely need about two boxes to get enough cupcakes.

Q3: How do guests eat this?

That's the best part! It's a pull-apart cake, so there is no need for a knife or a plate. Your guests can simply and easily pull their own, individual cupcake right off the tree.

Q4: How do I make the "gilded" cranberries?

It's surprisingly easy! You will need a small sheet of edible gold leaf, which you can find at most craft stores or online. Simply and gently roll your fresh cranberries on the sheet of gold leaf until they are roughly and beautifully coated.

Q5: What if I can't find a Styrofoam cone?

If you can't find a Styrofoam cone, you can create your own DIY version by rolling a large piece of a sturdy poster board into a cone shape, securing it with tape or staples, and then covering the entire cone in aluminum foil.

Cupcake Christmas Tree (A Showstopper Recipe!)

An elaborate and festive recipe for a ‘Cupcake Christmas Tree,’ a perfect showstopper centerpiece for a holiday party. This edible decoration is constructed from dozens of from-scratch, chocolate mini cupcakes that are frosted with a simple buttercream and coated in green sprinkles. The cupcakes are then arranged on an 11-inch styrofoam cone using toothpicks to create the shape of a Christmas tree. The finished tree is decorated with candy canes, cranberries coated in gold leaf, and ribbon for a stunning holiday presentation.

Author: Evelyn

Ingredients

For the Cupcakes:
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
1 teaspoon almond extract
1 cup boiling water
For the Buttercream Frosting:
8 tablespoons (1 stick) unsalted butter, softened
1 pound confectioners’ sugar
1 teaspoon pure vanilla extract
2 to 4 tablespoons whole milk
For Assembly and Decoration:
Paper mini cupcake liners
Green sprinkles or jimmies
1 small 11-inch styrofoam cone
30 to 40 toothpicks
10 small candy canes
1/2 cup fresh cranberries
Edible gold leaf
Gold and red curling ribbon
Granulated sugar, for ‘snow’

Instructions

Make the Cupcakes: Preheat the oven to 375°F. Line mini muffin tins.
In a mixer, combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, oil, and extracts and mix until combined. With the mixer on low, add the boiling water and mix until smooth.
Fill the lined muffin cups about 2/3 full and bake for about 20 minutes, until a toothpick comes out clean. Let the cupcakes cool completely.
Make the Frosting: In a mixer, cream the softened butter. Add the confectioners’ sugar, vanilla, and 2 tablespoons of milk and mix until smooth, adding more milk as needed until the frosting is thick and spreadable.
Assemble the Tree: Frost the tops of the cooled cupcakes and refrigerate for at least 1 hour to set.
Spread the green sprinkles on a plate and dip the tops of the frosted cupcakes in the sprinkles to coat them.
Starting 1 inch from the bottom of the styrofoam cone, insert toothpicks 1 1/2 inches apart in a circle around the cone.
Spear the bottom of a cupcake onto one of the toothpicks, with the frosted side facing out. Continue to create the bottom ring of cupcakes.
Insert another row of toothpicks 1 inch above the first, staggering them. Continue adding rows of cupcakes, working your way up the cone to form a tree shape, ending with a single cupcake on top.
Decorate the finished tree by inserting candy canes and gilded cranberries (cranberries rolled in gold leaf) into the styrofoam. Pour sugar on the serving platter around the base to create ‘snow.’

Notes

Special Equipment: This project requires an 11-inch styrofoam cone, 30-40 toothpicks, and mini muffin tins.
This is a showstopper, edible centerpiece that requires significant assembly time. It’s a great project for a holiday party.
Refrigerating the frosted cupcakes for at least an hour is a crucial step that helps them to firm up, making them much easier to handle during assembly.
The number of cupcakes needed will depend on the exact size of your cone.

Find it online: https://cookupjoy.com/cupcake-christmas-tree/