• Preheat your oven to 180 degrees F 82.2 degrees C and line a 12 hole muffin pan with cupcake liners
• Add your dry cupcake ingredients to a mixing bowl 
• Then add eggs, milk and melted butter, beat to combine 
• Use 2 spoons to fill 12 muffin liners of an even size 
• Place cupcake tray in oven for 30 minutes 
• When cool, use a piping noozle to make a hole in each cupcake and scoop out cake

Toasted Coconut

• Add coconut to medium sized frypan and cook, moving around with a flat utensil until it turns light brown 

White Buttercream

• Add icing sugar and butter to a food processor and pulse to combine, add vanilla essence and milk in 2 pours with a pulse in between, then, pulse again to combine 
• Add buttercream to a large bowl, add food colour, beat to combine 

Salted Caramel Filling

• Combine sugar, butter and cream in a medium size saucepan. Heat at a medium temperature and stir until sugar dissolves 
• Add salt and stir to combine, remove from heat 

Spun Sugar Sticks

• Add sugar and water to medium sized saucepan, heat and stir to dissolve sugar 
• When the sugar starts to bubble and caramelise, remove from heat and place base of saucepan in water 
• Use a fork to spin sugar over a round object suspended between 2 fixed points 
• When cooled break into branches 

Mistletoe Christmas Cupcakes

• Fill each cupcake with salted caramel filling 
• Top with buttercream 
• Drizzle salted caramel over buttercream 
• Sprinkle with toasted coconut 
• Push spun sugar sticks into top of cupcake, a little off centre 
• Top each cupcake with a fresh cherry 
• Run around the house with a cupcake in hand and when finding your partner or loved ones hold it above your head and say 'we have to kiss under the mistletoe' (Partner on lips, family on cheek, just saying ;p)