These Vegan Christmas Tree Cupcakes may look difficult, but they’re surprisingly easy and fun to make, and even more fun to eat! I used a cake mix to make the cupcakes. Why? Because, well, I can. Sure, I can make vegan cake from scratch. I’ve made an Easy Vegan Yellow Cake. That was delicious! I’ve also made an Vegan Chocolate Chai Cake. I can make a vegan cake from scratch. But a friend asked me recently to help her make a vegan cake using a cake mix and I’ve been a woman with a mission ever since!
We’re hosting one of the family dinners this holiday season and I’m excited about the whole shebang. We used to have a Christmas dinner that replicated Thanksgiving, nearly to a tee. A few years ago we decided that was kind of nuts to have two family dinners a month apart with the exact same menu.
So now we purposefully choose a dinner theme different than Thanksgiving, mixing it up each year based on the host’s preferred theme. We’ve done Italian, and Mexican…and well, that’s about it. Until this year. I’m adding a new theme. We’re going to have an All-American Christmas dinner this year. That means I’m working on a new vegan meatloaf recipe and we’ll have mashed potatoes, biscuits, apple pie, and all the fixin’s.
I’m thinking we might have to throw in tacky Christmas sweaters too!
And these Vegan Christmas Tree Cupcakes will have to be on the dessert table. Don’t you think?
Vegan Christmas Tree Cupcakes Tips
A friend asked me if I could help her make a vegan cake from a cake mix. Because, I guess not everyone enjoys the process of making cakes from scratch.
I get that.
So this recipe includes a few accidentally vegan products, including Duncan Hines cake mixes that you can buy right at your local grocery store. Oh, and Skittles. What a world we live in when Skittles are vegan!
Also, when I frosted the sugar cones to look like Christmas Trees, I didn’t use any special frosting tips. Those are such a pain! I just used a butter knife. I gave each cone a nice coating of colored frosting and then used the knife to press on dollops of green frosting and pulled the knife away, creating those pretty wisps in the frosting. Pretty!
- 4½ teaspoons Ener-G Egg replacer
- ½ teaspoon xanthan gum
- 8 tablespoons warm water
- 1 cup water
- 1/3 cup oil
- 2 tablespoons coconut oil or vegan butter
- Duncan Hines Cake Mix (French Vanilla, Yellow, or Strawberry work for this recipe)
- 18 sugar ice cream cones
- 2 14 oz Duncan Hines Whipped Vanilla Frosting
- Green food coloring
- Flaked coconut
- Candied decorations - Yellow Skittles, sprinkles, and Christmas themed candies
- Heat your oven to 350F. Line a muffin pan with cupcake papers.
- In a mixing bowl combine the egg replace with 6 tablespoons of warm water. Using a whipping attachment, whip on medium speed until frothy. Add xanthan gum and whip until the mixture thickens, up to 2 minutes.
- Add the 1 cup of water, the vegetable oil and coconut oil. Continue mixing until well combined.
- Add the cake mix and continue mixing (using the whipping attachment) on medium speed for two minutes.
- Spoon the cake batter into prepared cupcake papers. Bake in heated oven 15-18 minutes, until done.
- Frost cooled cupcakes with white frosting. and sprinkle with flaked coconut. Set aside.
- Color the rest of the frosting with green food coloring, using enough to achieve the desired color of green. Use a butter knife to spread the green frosting over the sugar cone, gently pulling the knife away to create wisps, resembling tree branches. Make these random so it will look natural.
- Place a green icing-coated cone on each cupcake. Place a yellow Skittle at the top of each cone, attaching it with an extra dollop of frosting. While the frosting is still soft, add candied decorations to make it look like decorated Christmas trees.