We’ve put a festive spin on a party favourite with these Christmas cupcakes. They’re lightly spiced and topped with impressive meringue trees.
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To make the buttercream, use a clean electric mixer to beat the butter in a large bowl until very pale. Gradually add the icing sugar, beating well after each addition. Add the milk and beat until combined. Place the buttercream in a clean piping bag fitted with a 1cm plain nozzle. Pipe the buttercream over the cupcakes. Top with meringue trees and gingerbread biscuits to serve.
COOK. STORE. SAVE.
Get ahead: Make the cupcakes, without icing, up to 3 days ahead. Store in an airtight container in the fridge. Make meringues up to 3 days ahead and store in separate airtight containers at room temperature.
We’ve put a festive spin on a party favourite with these Christmas cupcakes. They’re lightly spiced and topped with impressive meringue trees.
To make the buttercream, use a clean electric mixer to beat the butter in a large bowl until very pale. Gradually add the icing sugar, beating well after each addition. Add the milk and beat until combined. Place the buttercream in a clean piping bag fitted with a 1cm plain nozzle. Pipe the buttercream over the cupcakes. Top with meringue trees and gingerbread biscuits to serve.