Mini-Cupcake Tree

Directions

1. 1
   For the cupcakes: Preheat the oven to 350 degrees F. Line 4 (12-cup) mini-muffin pans with paper liners.
2. 2
   Whisk the flour with the granulated sugar, baking powder, and salt in a medium bowl.
3. 3
   Lightly whisk in the melted butter, egg, milk, vanilla, and zest, just until smooth.
4. 4
   Divide the batter among the 48 liners, filling about 1/2 way.
5. 5
   Bake until a toothpick inserted in the center comes out clean, about 15 minutes.
6. 6
   Cool on a rack for 10 minutes, then turn them out of the pan, flip upright, and cool completely on the rack.
7. 7
   For the frosting: With a handheld or standing mixer, beat the cream cheese with the butter at medium speed until smooth and fluffy.
8. 8
   Add the sugar and beat on low speed until combined.
9. 9
   Beat in the vanilla and lemon juice.
10. 10
    Chill for 10 to 20 minutes while assembling the tree.
11. 11
    To make the tree: Begin with 1 Styrofoam cone, 18-inches tall by 3 3/4-inches in diameter at the base.
12. 12
    Trim about 2-inches from the top of the cone and 4-inches from the bottom and discard.
13. 13
    Wrap the cone in foil, leaving about 2-inches of extra foil on the top to fold over, making a more rounded top.
14. 14
    Begin inserting toothpicks at the top and skewer a cupcake onto each one.
15. 15
    Position as close to each other as possible while working your way around and down.
16. 16
    Transfer the frosting to a pastry bag fitted with a star tip.
17. 17
    Pipe the frosting onto the cupcakes.
18. 18
    Begin on the outside edge and make a spiral motion towards the center of each cupcake.
19. 19
    When ready to serve, dust the tree with confectioners' sugar.
20. 20
    Set on a large platter and place toasted coconut around the base for dipping.
21. 21
    Yield: 48 mini-cupcakes, 1 tree