We absolutely loved making these cute little reindeer, so much so that I barely did anything – my little Miss did pretty much ALL the work!
When I posted the pics, so many of you asked for the recipe…so, here it is. They are super-simple to make, and they taste absolutely delicious. You can also switch the nose or antlers for other things, depending on how fussy your eaters are.
The cupcake recipe is an old favourite from my trusty Cupcake Magic book by Kate Shirazi, which has been my go-to for cupcakes since I bought it in 2008, and it’s helped me emerge from a baking disaster-zone, to a much improved baker who is now able to teach my little Miss how to bake up a storm (she’s fabulous).
Ingredients (Makes 12)
110g Self Raising Flour (sifted)
110g Caster Sugar
110g Unsalted Butter or Margarine (Marg will stop your cakes rising into a little peak)
1tsp Baking Powder
2 Large Free Range Eggs
Chocolate Butter Cream
3tbsp Cocoa Powder
Splash of hot water
225g Icing Sugar
100g Softened Unsalted Butter
1/2 tsp Vanilla Extract
One pack edible Googly-eyes (or you can use icing)
Glace Cherries (or you could use red Smarties)
One pack of Matchmakers (we used Salted Caramel, yum) or you can also use Pretzels for the antlers.
Pre-heat your oven to 160 and line a 12 hole baking tin with cupcake cases (you can use festive cases, or grab whatever you have in the cupboard – guess which one we chose!).
Pop all the ingredients in a mixer (or if you don’t have one, pop them in a large bowl and put in some serious elbow-grease) and mix until all the ingredients are combined, and your mix is smooth and shiny (hint: don’t over mix here as your cupcakes will be more rubbery than light and fluffy!).
Grab a teaspoon and plop spoonfuls of your lovely fluffy cake mix into the cases, being careful not to slop any over the sides of your cake cases. Bake them in your oven for about 20 mins (keep an eye on them, my oven is fierce and usually cooks them in about 15). When they are ready they’ll be golden, firm and springy.
Pop them out of the cake tin, and leave them to cool completely before you attempt to ice them!
Beat your icing sugar, butter and vanilla extract together (it’s a bit messy!) and if it’s still a bit heavy, you can pop a tsp of hot water in to help. Then, mix your cocoa powder with the hot water until you have a thick, gloopy paste (we like to mix ours in a large mug) and pour into your buttercream mixture and mix well until smooth and glossy.
Using a teaspoon, spread your buttercream onto the cupcakes and tidy the edges with the back of a table knife. Pop your googly eyes and cherry noses on (we like to start with the nose in the centre) and then break your matchsticks in half and then break the remaining halves again, so there is a long piece, and one shorter piece to make your antlers.
Enjoy! These little beauties lasted for approximately two minutes in our house. If you can manage to display them before they’re all scoffed, pop them on a festive plate and smile at those cute little reindeer faces peering back at you.
Merry Christmas, lovely people.