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These are a delicious treat for the holidays, after a day the juice from the strawberry gets absorbed by the cupcake. Yummy!

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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Cupcakes:
Toppings:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease mini muffin cups or line with paper liners.

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  • Mix pastry flour, white sugar, and cocoa powder together in a bowl; add water, oil, and vanilla extract and blend until batter is smooth. Spoon batter into the prepared muffin cups.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 8 to 12 minutes. Cool in the tin for 5 minutes.

  • Mix frosting and green food coloring together in a bowl until evenly combined. Transfer frosting to a pipe bag or plastic bag with a snipped corner; refrigerate for 5 minutes.

  • Squeeze a small amount of frosting onto the hulled side of each strawberry and place each onto a cupcake so the strawberry is in the shape of a tree. Pipe frosting onto each strawberry to look like leaves. Add candies to the "tree" to look like ornaments and place a star-shaped candy on top of each "tree".

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

76.5 calories; 0.5 g protein; 12.2 g carbohydrates; 0 mg cholesterol; 9.4 mg sodium. Full Nutrition