- Use a serrated knife to trim point of each cupcake to create a small opening; set aside. If necessary, use the serrated knife to trim top of each cupcake to create a flat surface. Place a dab of frosting on top of each cupcake, and spread to cover. Dip the top of each cupcake into coconut to cover completely.
- Mix together remaining frosting with green gel paste until desired green shade is reached. Transfer green frosting to a large pastry bag fitted with a small star tip. Working with one cone at a time, pipe a bead of frosting around open end of cone and position open-end down onto a cupcake to resemble a “tree.” Repeat process with remaining cupcakes and cones.
- Pipe remaining frosting decoratively all over trees until cones are completely covered. Trees can be refrigerated, uncovered, for up to 6 hours before serving. Before serving, insert a cupcake topper into the opening of each cupcake, if desired.
To see how Martha Stewart makes her Christmas Tree Cupcakes, Click Here
*These cupcakes have 210 calories and 15 grams of sugar per serving compared to the regular sugar-sweetened version which have 450 calories and 47 grams of sugar per serving.