Christmas Tree Christmas Cakes

Name: Christmas Tree Christmas Cakes
Yield: 10 servings
Cuisine: American
Ingredients: 12 Cupcakes; 100 grams Cream cheese; 100 ml Heavy cream; 25 grams White sugar; 1 tsp Lemon juice; 1 tsp Liqueur; 100 grams Cream cheese; 100 ml Heavy cream; 25 grams White sugar; 1 tsp Matcha; 1/2 of one lemon Lemon juice; 1/2 tsp Liqueur; 10 pieces Ribbon; 1 Colored sugar; 1 Silver dragee

cookpad.japan @cookpad_jp

I wanted to make a cupcake version of the tree cake in. It's common to use a butter cream to decorate cupcakes, but I don't really like the taste. So, I tried making a cheese cream and it was super delicious!

Be careful not to whip the heavy cream too much or it will become hard and difficult to mix when you add the lemon juice. When the cream gets to the ribbon stage, add the cream cheese, but if making the matcha version, add the cream cheese when it gets to the soft peaks stage.
It's easy to make if you use 200 ml of heavy cream and 50 g of sugar whipped until the ribbon stage, then divide it in half. Recipe by vegeful

cookpad.japan @cookpad_jp

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Ingredients

10 servings

12Cupcakes
Cheese Cream
100 gramsCream cheese
100 mlHeavy cream
25 gramsWhite sugar
1 tspLemon juice
1 tspLiqueur
Matcha cheese cream
100 gramsCream cheese
100 mlHeavy cream
25 gramsWhite sugar
1 tspMatcha
1/2of one lemon Lemon juice
1/2 tspLiqueur
Decorations:
10pieces Ribbon
1Colored sugar
1Silver dragee

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Steps

1

Make cupcakes usingor use any 10 cupcakes you like,or 5, if using cream kind.
https://cookpad.wasmer.app/us/recipes/155405-easy-and-fluffy-vanilla-and-chocolate-muffins

Easy and Fluffy Vanilla and Chocolate Muffins
2

Before you start, tie a ribbon around the cupcakes.
3

Bring the cream cheese to room temperature. Stir with a whisk. Add the lemon juice and liqueur.
4

Keep the heavy cream in the refrigerator until just before using. Whip together the heavy cream and sugar. If the room is warm, place the bowl in some ice water.
5

Add the cream cheese mixture from Step 3 into the bowl from Step 4 and use a whisk to mix together. Don't over-mix, or it will become hard and it will be difficult to squeeze out of the pastry bag.
6

Attach the pastry bag tip to the pastry bag and set it in a cup. Fill with the cream and press with a spatula to fill in all the gaps.
7

[Matcha Cream] Sift the matcha into the cream cheese mixture from Step 3, then follow the rest of the instructions as written.
8

Top the cupcake tied with a ribbon with the cream diagonally, building the cream to a tall peak. Top as you like to finish.
9

If you use food coloring for the cream topping, it will become hard, so I used matcha instead. But, if you think a vibrant color is more important, use food coloring.
10

You can make the cupcakes the day before, but it's better to make the cream on the day you plan to eat it. The cream is okay to be stored in the refrigerator for up to 3 days, but it will begin to separate, so that's why it's best to make it the same day.
11

If you make the cream the day before, skim off the liquid that comes out or goes to the bottom of the pastry bag. Lightly mix, press into the pastry bag, and use.
12

The wreath version recipe's picture shows cream made the day before. Unfortunately,it was a bit runny, but it gives you an idea of how it will turn out.
13

Also, to achieve the height and beauty of the tree, it's important to use cream made that day. You can make the cream in a short time.
14

This tree cake was the origin of my idea.
https://cookpad.wasmer.app/us/recipes/144974-a-simple-christmas-cake-that-even-santa-will-love

A Simple Christmas Cake (that even Santa will love)
15

The wreath version is at. It uses the same cheese cream.