Reindeer cupcakes
- Published: 24 Nov 20
- Updated: 10 Oct 24
Get the kids into the festive spirit with a spot of Christmas baking – they’ll be super proud of their reindeer cupcakes.
Alternatively, make this easy Christmas fudge with the children to gift to friends and family as edible Christmas presents.
Ingredients
- 115g unsalted butter, softened
- 115g golden caster sugar
- 115g self-raising flour
- 2 medium free-range eggs
- 1 tsp vanilla extract
To decorate
- About 200g readymade chocolate icing (we used Cadbury)
- 12 Jaffa cakes
- 36 chocolate buttons
- 6 strawberry laces
- 12 mini white marshmallows
- Packet of mini pretzels
You’ll also need
- 12-hole bun/muffin tin
- 12 paper cupcake cases
- Electric mixer
Method
- Heat the oven to 180°C/160°C fan/gas 4. Line the bun/muffin tin with paper cases. Put all the ingredients for the cupcakes in a mixing bowl, then beat with an electric mixer until combined.
- Divide the mixture among the paper cases, then bake in the middle of the oven for 12-15 minutes or until golden and springy to the touch. Transfer the cakes to a wire rack to cool.
- Once cool, thickly ice the tops of the cupcakes with the chocolate icing, then stick a Jaffa cake, chocolate-side down, on top of each cake. Using more icing, stick on 3 chocolate buttons for the eyes and nose. Twist a piece of strawberry lace and secure onto the button nose with more icing. Snip the marshmallows in half and secure in the middle of the button eyes in the same way, then make a dot in the middle of each marshmallow with a little more frosting to create the pupil in the eye. Finally, attach 2 mini pretzels to make antlers.
- Recipe from December 2020 Issue
Nutrition
- Calories
- 333kcals
- Fat
- 15.6g fat (9g saturated)
- Protein
- 4g protein
- Carbohydrates
- 43.6g carbs (30.2g sugars)
- Fibre
- 1.1g fibre
- Salt
- 0.4g salt
delicious. tips
The cupcakes will keep for 1-2 days in an airtight container somewhere cool. Alternatively, freeze undecorated cupcakes for up to 1 month and decorate when you fancy.
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