Twinkling Trees Cupcake Toppers

By Dglmedia

Create 2 centerpieces or 10 cupcakes to usher in the spirit of the holidays!

Ingredients

• CUPCAKES:
• 12 chocolate cupcakes baked in Reynolds® Holiday Baking Cups
• 1 (16-ounce) tub white ready-to-spread frosting
• Toppers: 2 centerpieces
• 10 less sweet (more edible) trees
• 1 (12-count) package sugar ice cream cones
• 2 (6.4-ounces each) cans Betty Crocker® Green Easy Flow Decorating Icing
• Multicolor sprinkles, nonpareils or your favorite assorted mini candies
• Rolled fondant or a flat piece chewing gum for star, optional

Details

Servings 10
Preparation time 50mins
Cooking time 50mins

Preparation

Step 1

Create two centerpiece trees:

Note: Each tree uses approximately 1/2 a can of green decorating icing

Leaving the tip undecorated will allow you to transfer the decorated cone to the top of the cupcake without touching the icing, so start 1/2-inch from the point and work your way down the cone.

Tip: Using a skewer to hold the ice cream, cone makes it easier to frost. Insert the bottom of the skewer into a Styrofoam square. Hold onto the tip of cone to rotate and frost it evenly.

Sprinkle decorated cone with your choice of sprinkles, nonpareils or mini candies

Invert one decorated ice cream cone onto center of each cupcake

Finish decorating the top of the cone with frosting and sprinkles

Use a small star cookie cutter to cut a star out of chewing gum or rolled fondant. Place star on top of tree.

Create 10 trees suitable for eating:

1 can of frosting will coat 4 to 5 trees

Use a spatula or knife to spread a thin layer of icing on cones–again, leaving the tip uncovered for clean transfer to the cupcake.

Follow decorating/placing directions above.