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Christmas Tree Ornament Cupcakes

35 mins
15 mins
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If you want to make a special dessert for this Christmas or put a table of sweets, these Sphere Christmas Cupcakes cannot miss. Their shapes and how easy they are to make will surprise you. They look great and have a delicious flavor. These Christmas Balls or Ornament Cupcakes are perfect to make with your kids and have fun with them in the kitchen. If you like decorated desserts then you won't be able to stop frompreparing these. What flavor do you prefer?
Learn more about Huevo San Juan®


12 portions
  • 5 envelopes gelatin, for the spheres
  • 1 cup Water, cold, for the spheres
  • 12 Balloon Beater T-Fal®, for the spheres
  • 1 cup butter, for the cupcakes
  • 1 1/2 teaspoons vanilla essence, for the cupcakes
  • 2 San Juan® Eggs, for the cupcakes
  • 1/2 cups natural yogurt, for the cupcakes
  • 1 1/2 cups flour, for the cupcakes
  • 3/4 cups powdered sugar, for the cupcakes
  • 1 1/2 teaspoons baking soda, for the cupcakes
  • 2 teaspoons cinnamon, for the cupcakes
  • 1/2 teaspoons salt, for the cupcakes
  • 12 Chocolate Truffle, for the cupcakes
  • 1 1/2 cups butter, for the frosting
  • 190 grams cream cheese, for the frosting
  • 1/2 cups coconut cream, for the frosting
  • 1/4 cups powdered sugar, for the frosting
  • 1 cup powdered sugar, for the glaze
  • 2 tablespoons San Juan® Egg White, for the glaze
  • enough vegetal color additive, to decorate
  • enough butter cookie, to decorate
  • enough edible sugar pearls, to decorate
  • enough doll, fondant, to decorate


Hydrate the gelatine with the cold water, heat 15 sec in the microwave oven and with the help of a spoon remove the foam. Inflate the balloons the size of the cupcake mold and dip the balloons in the gelatin, let dry for 24 hours and reserve.
With the help of a pair of scissors, puncture the balloon very carefully and remove the sphere and reserve.
Preheat the oven to 170 ° C (338F)
In a bowl mix the butter with the vanilla essence, the San Juan® Egg pieces and the yogurt until it is well integrated, with a balloon whisk.
Add the flour, the powdered sugar, the baking powder, the cinnamon and the salt.
Pour the previous mixture into cupcake molds with cups filling ¾ parts and place a truffle in each. Bake for 15 minutes or until cooked, remove and cool.
For the frosting, beat the butter with the cream cheese until acremas, add the cream of Cocoy, the sugar glass, continue beating until integrating completely.
For the glaze, in a bowl mix the powdered sugar with the San Juan® Egg whites and the coloring. Reserve.
Decorate the cookies with green and white icing and sugar pearls. Let dry and reserve.
With the help of a curly duya decorate the cupcakes with the frosting and collect the decorated cookies or the fondant dolls. Cover with the gelatine sphere and serve.


On a wooden board, accompanied by a glass of milk.


To make a perfect sphere let them dry very well, so as not to lose the shape. Cool the frosting well before using it, so that it retains its shape. Make sure the gelatin is not too hot so it does not break the balloon.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (3)
diana cruz
15/02/2019 16:11:41
muy linda presentacion!!! vere si me queda igual de navideña.
Miolet De Duran
24/12/2018 11:31:29
Escribe un comentario...
Yaneth Brand
04/12/2018 13:09:34
la voy a preparar y luego subiré una foto

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