Glow-in-the-Dark Christmas Tree Cupcakes

From the kitchen of Glow-in-the-Dark Creatures

Author Natalie Hyde.







24 any-flavour cupcakes, baked and cooled

For Buttercream Frosting:

1 cup butter, softened 
6 to 8 cups icing sugar
5 tablespoons tonic water
1 teaspoon vanilla extract

For Glaze:

1 pkg (85 g or 3 oz) lime gelatin
1 cup chilled tonic water
1 cup boiling water

sprinkles or candy star decorations (optional)


For Buttercream:

Cream butter on medium speed until light and fluffy, about 3 to 5 minutes. Stir in the vanilla, tonic water, and 4 cups of the icing sugar. Mix on low until well combined. Add remaining icing sugar one cup at a time until frosting is a nice piping or spreading consistency. 

Using a large star tip, pipe the icing on the cupcakes into a spiral cone “tree” shape. Put frosted cupcakes in the freezer so the buttercream hardens (at least one hour or up to overnight). Prepare glaze.

For Glaze:

Place lime gelatin in a bowl wide enough to allow you to dip cupcakes, if you choose to dip them (otherwise use a pastry brush to apply the glaze). Boil the water and add it to the gelatin mix. Stir for about 1 minute until gelatin is completely dissolved. Add the chilled tonic water and continue stirring. To help this mixture cool, but not set, you can place the bowl in an ice bath, or just wait until it cools but does not set. 

Take cupcakes out of the freezer a few at a time (so they stay cold) and either dip the frosting into the gelatin (letting excess drip off a bit) or paint the gelatin on with a pastry brush. Return the dipped or brushed cupcakes to the freezer and take out the next batch. Repeat the dipping (or brushing) and freezing about 6 times for each cupcake to get the best results.

After the last dipping (or brushing) add a few sprinkles to your tree and a candy star decoration on top, if desired.  Put in the refrigerator for about 15 minutes so the gelatin glaze can set.

To see them “glow”, serve under a couple of black lights.