Perfect for adding a touch of wintry wonder to a gingerbread house display, this versatile Christmas tree marshmallow topper can also be used to top off cupcakes and cakes! This video tutorial shows how to create these cute little trees in a few simple steps:
Learn how to make these Christmas tree cupcakes using ice cream cones and marshmallows. You can also use them as centerpieces or for trees in the front yard of a gingerbread house! These use the same technique as the chrysanthemum cupcakes that are popular all over the web. This is not a recipe but rather a how-to.
What you’ll need:
cupcakes – any flavor will do
sugar cones for ice cream
mini marshmallows (approximately 35-40 for each tree)
jelly candy – I used Truly Fruit by Seneca
colored sugar – see how I make my own here:
Cut the mini marshmallows in half, diagonally, and place into a zip top bag with green colored sugar. After a few are cut, shake bag to coat the cut portion of the marshmallows. Remove from the sugar and place into a bowl. Only do a few at a time so as to not let the cut marshmallow dry out in which case the sugar will not stick.
Take a sugar cone and coat with a thin layer of butter cream frosting. Layer the sugared marshmallows in rows, starting at the bottom, going around the cone with the flat side of the marshmallow in the frosting with the point facing down. Continue all the way up until the top (8-9 rows). Take a jelly candy and cut into the shape of a star and secure on the top of the tree with a dab of buttercream. Let dry 4-6 hours to firm up enough to handle.
Frost the top of a cupcake and carefully place the tree on top, slightly pushing down to secure the ice cream cone into the buttercream. Let set up a few more hours to make sure the tree is secure on the top of the cupcake. Enjoy!