Christmas tree cupcakes

Topped with a thick buttercream, these Christmas tree cupcakes are a festive treat to impress.



Note: + Cooling time



  • 470g pkt Green’s Moist Vanilla Cake mix
  • 2 Coles Australian Free Range Eggs
  • 2/3 cup (160ml) milk
  • 60g butter, softened
  • 1/2 cup (40g) McKenzie’s Desiccated Coconut
  • 300g butter, extra, softened
  • 2 1/2 cups (400g) icing sugar mixture
  • 2 tbs milk
  • Green liquid food colouring
  • 2 tbs McKenzie’s Desiccated Coconut, extra
  • Rainbow pearls, to decorate
  • Giant chocolate stars, to decorate



Preheat oven to 180°C. Line 10 holes of a 12-hole, 1/3 cup (80ml) muffin pan with paper cases. Use an electric mixer on low speed to beat the cake mix, eggs, milk, butter and coconut in a bowl until combined. Increase speed to medium and beat for 2 mins. Spoon evenly among the paper cases.


Bake for 20-25 mins or until a skewer inserted in the centres comes out clean. Cool in the pan for 5 mins before turning onto a wire rack to cool completely.


Use an electric mixer to beat the extra butter in a bowl until pale and creamy. Gradually add the icing mix from the cake mix packet and the icing sugar, beating well after each addition. Beat in milk. Tint icing green with food colouring.


Spoon icing into a large piping bag fitted with a 1.5cm fluted nozzle. Pipe icing onto each cupcake in a tree shape. Sprinkle with the extra coconut and decorate with pearls and stars.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.