- Prep Time: 30m
- Cook Time: 30m
- Total Time: 1h
- Yield: 24 cupcakes
Ingredients
Pretzel Christmas Trees
- 24 Mini Pretzel Sticks
- 12 ounces Green Candy Melts
- Small Christmas Sprinkles
- 24 Star Sprinkles (optional)
Cupcakes
- 2 tablespoons vegetable oil
- 4 egg whites
- 1 1/3 cups water
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1 box white cake mix
- 1 cup all-purpose flour
- 1 cup sour cream (8oz container)
Icing
- 1 cup butter
- 8 cups powdered sugar
- 2 teapsoons vanilla
- 8 ounces Cream cheese
- 4 tablespoons heavy cream
Instructions
Pretzel Christmas Trees
- Lay mini pretzel sticks on a sheet of parchment paper, foil or a slipmat. Make sure they\'re a few inches apart.
- Melt green candy melts according to package directions.
- Fill a piping bag or a sandwich bag with the melted chocolate.
- Snip the end of the ba and pipe green candy melts in a zig-zag, starting at the top and working towards the bottom, making the \"branches\" bigger and longer as you work your way down the "tree"
- While candy melts are wet, add sprinkles.
- Let trees sit until hard or pop them into the fridge to harden faster.
Cupcakes
- Pre-heat oven to 325F.
- In a large bowl, mix together cake mix, flour, sugar, and salt.
- In the bowl of a mixer, mix together the egg whites, water, and vanilla. Mix on low for about 10 seconds.
- Slowly add the dry mix a little at a time. Mixing on low until everything is combined.
- Add sour cream and mix well.
- Mix well.
- Line a muffin/cupcake tin with paper liners. Fill each cupcake liner 3/4 full of batter. Bake at 325F for 25 minutes. Remove from oven and cool.
Icing
- Cream butter in the bowl of a mixer.
- Add cream cheese and mix well.
- Slowly add powdered sugar while mixing. Add vanilla and heavy cream and mix until combined.
Decorating
- For my cupcake icing, I used a piping bag, fitted with a 2D Drop Flower Decorating Tip and swirled.
- Carefully remove trees and push the bottom pretzel "trunk" into the middle of each cupcake.
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