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Ingredients

Sponge

  • 3 eggs
  • 175g self-raising flour
  • 175g soft butter
  • 175g caster sugar
  • 1 tsp orange extract
  • 75g dried cranberries, chopped

Icing

  • 200g soft butter
  • 500g icing sugar
  • 4 tbsp milk
  • Green food gel colouring
  • 1 tsp orange extract

Decoration

  • Gold or silver edible balls
  • Red & yellow diamond jelly sweets
  • Mini edible stars
  • Chocolate orange Matchmakers

Method

  1. Preheat the oven to 160C Fan. Line a 12 hole muffin tin with cupcake cases.
  2. Measure the sponge ingredients into a bowl. Whisk using an electric hand whisk until light and fluffy. Spoon into the cases.
  3. Bake for 20 to 25 minutes and then leave to cool on a wire rack.
  4. Measure the icing ingredients into a bowl. Whisk until light and fluffy. Spoon into a piping bag with a fluted star nozzle.
  5. Pipe little stars onto the cakes to look like green needles.
  6. Arrange on a large board to make a Christmas Tree shape. Put one cake at the bottom and decorate with Matchmakers to make the trunk.
  7. Use the edible balls, sweets and stars as Christmas decorations.
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