Ingredients
Method
- For the Meringue, prepare Queen Meringue & Pavlova Powder Mix as per pack directions. Split into 3 bowls and using the Queen Rainbow Food Colour 4 Pack, colour one bowl with 8 drops Blue, another with 8 drops Red and the last with 8 drops Yellow. Gently fold through colour. Place into piping bags and pipe meringue kisses and a meringue star. Bake as per pack directions.
- For the chocolate cupcakes, preheat oven to 160C (fan forced). Line 2 cupcake tins with cupcake liners or bake one tray at a time.
- Sift together flour, sugar, cocoa, baking powder, baking soda, salt in a large bowl. Mix to combine.
- Whisk together milk, vegetable oil, eggs, and Queen Vanilla Extract in a separate jug or bowl. Add to flour mixture and mix until well combined. Carefully add boiling water and mix to incorporate. Add ¼ cup of batter to each cupcake case
- Bake for 18-20 minutes or until an inserted skewer comes out clean. Allow to cool for 5 minutes in the tin, before transferring to a wire rack to cool completely.
- For the buttercream, Beat together butter, icing sugar and Queen Vanilla Bean Paste in the bowl of a stand mixer or using a hand mixer, until light and fluffy (about 5 minutes).
- Colour buttercream with Queen Green Food Colour to desired shade. Place buttercream into a piping bag fitted with a star piping tip. Pipe rosettes onto cupcakes, then arrange into Christmas tree shape.
- Top with meringue kisses, meringue star, Queen Fabulous Flamingos Sprinkles and place chocolate bars on the bottom cupcake to form the tree trunk.
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