Christmas Tree Cakes

Name: Christmas Tree Cakes
Ingredients: 1/2 cup butter, softened; 2 tsp coconut extract; 2/3 cup sugar; 2 None large eggs; 6 oz dried tropical fruit salad, finely chopped; 2 oz macadamia nuts, coarsely chopped; 3/4 cup all-purpose flour, sifted; 1/3 cup self-rising flour, sifted; 1 1/3 cup unsweetened shredded coconut; 1/4 cup milk; 2 None large egg whites; 1/2 cup powdered sugar, sifted; 10 None starfruit, cut into 1/4 inch slices; None None edible green glitter

14 ingredients

4 steps

Ingredients

1/2 cup butter, softened
2 tsp coconut extract
2/3 cup sugar
2 None large eggs
6 oz dried tropical fruit salad, finely chopped
2 oz macadamia nuts, coarsely chopped
3/4 cup all-purpose flour, sifted
1/3 cup self-rising flour, sifted
1 1/3 cup unsweetened shredded coconut
1/4 cup milk
2 None large egg whites
1/2 cup powdered sugar, sifted
10 None starfruit, cut into 1/4 inch slices
None None edible green glitter

Directions

1

Preheat oven to 325°F. Line a 12-cup muffin pan with paper liners.
2

Beat butter, 1 tsp coconut extract, sugar and eggs until light and fluffy. Stir in dried fruit and nuts. Fold in flour, 1/3 cup coconut and milk. Distribute between muffin liners and bake for 35 mins, or until a skewer inserted in the center comes out clean. Transfer to a wire rack to cool completely.
3

To make the coconut frosting, whip egg whites and remaining coconut extract until foamy. Gradually beat in powdered sugar. Stir in remaining coconut. Top cakes with frosting.
4

Arrange starfruit slices to make Christmas tree shapes of varying heights and sizes on cupcakes. Use toothpicks or trimmed bamboo skewers to secure. Sprinkle with glitter.