Rudolph the Red Nosed Cupcake

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)

Cupcakes
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

Decorations
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.

Method
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.
X

Marathon Countdown: Day 2

It’s been a warm and fuzzy kind of Tuesday

Well, what a day it’s been today. I plucked my sleeping beauties out of bed this morning at 7.45am to plop them in the car and drive to the Chiropractor, where the lovely Charlotte clicked, manipulated and stretched my poor body back in to some recognisable form. Note> Charlotte is the most amazing Chiropractor and also the loveliest. She happily welcomes my three into the treatment room (and has done since they were teeny – and actually since there was only one of them, my big little). Today was no exception – Charlotte welcomed Stitch, Pikachu and Poppy from Trolls in with her usual beaming smile and disarming manner. Pretty great start to the day.

We arrived home to get stuck in to breakfast (oh – that reminds me, I’m meant to be talking about Marathon nutrition here. Have you realised yet that my mind is some kind of pinball game. Will get on to that in a bit – promise!).

Here’s what popped through the door next…these incredible flowers from Bloom & Wild.

I was so thrilled to get these from a lovely friend who has a lot more on her mind than sending me flowers. If you’re reading, thank you – you made my day.

Then I popped on over to Mum’s and dropped the Littles off and scooted over to see another lovely lady who does sports massage & remedial therapy for an hour of Neal’s Yard scented bliss – my aching muscles were rubbed and stretched and massaged until I felt almost normal. In fact, I left feeling a million dollars and all psyched up for the Marathon on Sunday. Looks like we will be smashing it, after all!

Right, sorry. Will stop blathering now (nearly). To top the day off, we also reached the milestone of 500 fab followers on Instagram, and launched our Facebook page, which is growing as we speak. I just wanted to say thank you to all the lovely people who are in my life – you make each day so much brighter.

Right – here’s today’s Marathon fodder!

  • Breakfast: Porridge with grated apple, mixed seeds and almond milk
  • Lunch: Wholegrain toast with poached eggs, topped with mixed rocket/watercress
  • Afternoon snack: Bakewell tart Naked Bar
  • Dinner: Salmon & Mediterranean Veggies
  • Evening snack: Creme Egg (result – found one I’d hidden that nobody scavenged!! I’m going to miss my extra Marathon chocolate next week!)

Happy Tuesday, lovely people.

Tahlia x