INGREADIENT

• 225 g unsalted butter softened
• 225 g caster sugar
• 225 g self-raising flour
• 4 egg
• 1 tsp vanilla essence
• 175 g fondant icing
• 175 g fondant icing
• 2 tbs raspberry jam

Direction

1. Preheat oven to 175C.
2. Place 18 mini paper baking cases in muffin tins.
3. Dust two baking sheets with icing sugar.
4. Combine all the cupcake ingredients into a large bowl and beat with an electric whisk until smooth and pale, approximately 2-3 minutes.
5. Spoon the batter into the cases.
6. Bake for 20 minutes. Cool in tray for 5 minutes before placing on a wire rack to cool.
7. Icing: Roll the white fondant to 3 mm thick.
8. Cut 18 circles using a 6 cm biscuit cutter and set them on one of the baking sheets.
9. Roll the green fondant to 3 mm thick.
10. Using a small Christmas tree biscuit cutter, cut shapes out of the icing and place them on the other baking sheet to firm a little.
11. Brush each cupcake with a little raspberry jam, then place a white fondant disk on top.
12. Top with a Christmas tree and decorate with the coloured balls.