Donna Hay's Reindeer Cupcakes
Over a year ago
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Ingredients
- 125g butter softened and chopped
- 165g caster sugar
- 1tsp vanilla extract
- 2 medium eggs
- 185g plain flour sifted
- 1tsp baking powder, sifted
- 125ml milk
- 75g frozen raspberries
- 12 red candy coated chocolate balls
- 24 mini candy coated chocolate balls
- 12 pretzels halved
- 250g butter softened and chopped
- 320g icing sugar
- 50g cocoa powder
- 60ml milk
Accompaniment
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Description
Too adorable to eat. Almost. The icing is deep and chocolatey, and the antlers are pretzels, but not as we know them.
Method
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1
1. Preheat the oven to 180C/160C fan/gas 4. Place the butter, sugar and vanilla in the bowl of an electric mixer and beat for 7-10 minutes or until light and creamy. Gradually add the eggs and beat well. Add the flour, baking powder and milk and beat until just combined.
2. Fold through the raspberries and spoon into 12 x 125ml-capacity muffin tins lined with cupcake papers. Bake for 20-25 minutes or until cooked when tested with a skewer. Cool on wire racks.
3. To make the chocolate buttercream, place the butter in the bowl of an electric mixer and beat for 6-8 minutes or until pale and creamy. Add the icing sugar, cocoa powder and milk and beat for a further 6-8 minutes or until light and fluffy.
4. Spread generously on to the cupcakes with a palette knife (you may not use it all) and top each with a red candy-coated chocolate ball nose, 2 mini candy-coated chocolate eyes and 2 pretzel antlers (add these just prior to serving).
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