And just like that, Christmas has come and gone! I’m always saddened when the Christmas lights come down and the remaining winter months are left to be survived rather than savored. This year, I’ve decided to carry on the wonder and joy of the holiday season throughout the winter months by continuing a few traditions – one of which is baking.
In an attempt to keep the holiday spirit alive after returning to work, I whipped up a batch of these Meringe Tree Cupcakes. Dusted with powdered sugar, they resemble a winter wonderland and will bring a smile to anyone who may be mourning the end of Christmas carols on the radio. While meringues may seem daunting, they are simple to make as long as you have a bit of patience. If you decided to make these on your own, please tag your photos with #beautyandblooms so I can see your creations!
Meringue Tree Cupcakes
- Vanilla Boxed Cake Mix
- Vanilla Frosting
- 3 egg whites
- 1/2 C. sugar
- 1 tsp. Creme de Menthe
- 1/2 tsp. distilled white vinegar
- 1 drop green food coloring
For the cupcakes:
- Follow baking instructions for cupcakes. Once baked, set aside to cool before frosting.
For the meringues:
- Heat oven to 200 degrees
- Beat egg whites in a stand mixer until hard peaks form
- Slowly add in the sugar, creme de menthe, and vinegar
- Increase speed and mix until sugar is well incorporated and glossy peaks form
- Transfer mixture into a pastry bag with a star tip and pipe out trees on a parchment lined baking sheet
- Place in the oven for 90 minutes, then shut off oven and let the meringues sit for 30 minutes
- Remove meringues from oven and place on top of frosted cupcakes
- Store in the fridge until ready to eat