- 1 cup maida/ flour
- 1 tsp baking powder
- 3/4th cup sugar, powdered
- 1 1/2 Tbsp cocoa powder
- 1/2 tsp vanilla essence
- 4Tbsp butter
- 3/4th cup milk
- 1 Tbsp coffee powder
- 4 Ice cream cone
Pre-heat the oven to 200 degrees C. Line the cupcake moulds with paper cupcake liners.
In a bowl sift maida, baking powder, cocoa powder and sugar.
Add in softened butter, vanilla essence, coffee paste and milk till a smooth batter forms.
Pour the batter into the moulds and bake at 180 degrees until done. (Approximately 15-20 minutes)
You check if they’re done by inserting a toothpick into the cupcake.
If the toothpick comes out clean, it means it’s done.
In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed.
Stir in vanilla and 1 tablespoon of the milk.
Gradually beat in just enough remaining milk to make frosting smooth and spreadable.
If frosting is too thick, beat in more milk, a few drops at a time.
Stir the food coloring into the frosting, adding more food coloring as necessary to achieve your desired green color.
Place the sugar cones atop the cupcakes then pipe leaves onto the trees.
Apply a thin layer of frosting on the exteriors of the sugar cones.
Garnish with the edible silver ball sprinkles and dust with powdered sugar.