Ingredients: Cupcakes

• 1 ½ cups self-rising flour
• 1 ¼ cups all purpose flour
• 1 cup unsalted butter, softened
• 2 cups sugar
• 4 large eggs, room temperature
• 1 cup milk
• 2 teaspoons vanilla extract
• Cupcake liners

Ingredients: Vanilla Buttercream Icing

• 1 cup unsalted butter, softened
• 6 to 8 cups confectioners sugar
• ½ cup milk
• 2 teaspoons vanilla extract

Ingredients: Decorations

• Light blue sugar
• Silver ball dragées
• Ice cream cones with pointed end
• White milk chocolate for melting
• Lollipop sticks
• Parchment paper
• Saucepan and glass bowl (one that fits on the saucepan)

Preparation: Cupcakes

1. Preheat oven to 350 degrees.
2. Line 2 (12 capacity) muffin tins with cupcake liners. Then, in a small mixing bowl, combine the flours and set the bowl aside.
3. In a large mixing bowl, beat the butter on medium speed until smooth. Gradually add in the sugar and continue to beat until fluffy (3 min). Next add the eggs, one at a time, beating well after each addition. Add the dry ingredients (flours) in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over mix.
4. Carefully spoon the batter into the cupcake liners, filling them about ¾ full. Bake for 20 to 25 min. Cool cupcakes in tins for 15 min and then place them on a wire rack for additional cooling.

Preparation: Icing

1. To make the icing, place the butter in a large mixing bowl. Add 4 cups of sugar, the milk and vanilla. Mix ingredients on medium speed until smooth and creamy (2 to 5 min). Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (2 min). Stop mixing with the icing is thick enough to spread. Note: use and store icing at room temperature; icing will set if chilled.
2. To create the chocolate tree lollipops, cut ice cream cones so that they’re about 1 ½" long from the tip.
3. Boil water in a saucepan and then place a glass bowl above the water level. Place chocolate in the bowl to melt. Dip the cones into the chocolate until completely covered. Place the chocolate covered cones on a sheet of parchment paper and while wet, sprinkle sugar dustings and silver ball dragées on the trees.
4. While the trees are drying, ice the cupcakes and then dust them with a light blue sugar. Place a lollipop stick in the cupcake center and cover it with the decorated trees.