Reindeer Christmas Cupcakes
PREP TIME: 30 MINUTES
COOKING TIME: 25 MINUTES
SERVES: 12
INGREDIENTS
CHOCOLATE CAKE
200g unsalted butter, softened
200g caster sugar
2 teaspoons vanilla extract
4 extra-large eggs
200g self-raising flour, sifted
1/4 cup cocoa, sifted
1/2 teaspoon baking powder
200g cold mashed Spud Lite potato
BUTTERCREAM
200g unsalted butter
2 teaspoons vanilla extract
2 1/2 cups icing sugar
1/2 cup cocoa powder
2 tablespoons milk
DECORATIONS
24 mini pretzels
12 mini crunchies
12 red MM’s
24 eyeball decorations (from Coles)
METHOD
1. Preheat oven to 180ºC (160ºC fan-forced). Lightly grease and line a standard 12-hole muffin pan with paper cases.
2. Using an electric stand mixer with a paddle attachment, beat butter, sugar and vanilla together until pale and fluffy. Add eggs, one at a time, beating well between each addition. Add flour, cocoa and baking powder, beating gently to combine. Add mashed potato, beating gently until combined.
3. Evenly divide mixture between prepared paper cases. Place cupcakes in preheated oven on middle shelf and cook for 25 minutes or until a skewer comes out of the centre clean. Remove cupcakes from oven and allow to cool in tin for 5 minutes before transferring to a wire rack to cool completely.
4. For the buttercream, using an electric stand mixer with a paddle attachment, beat butter and vanilla until pale and creamy. Add icing sugar, cocoa and milk, beating until pale and fluffy.
5. To decorate cupcakes, place buttercream in a piping bag with a fluted nozzle and pipe icing on top of each cupcake. Place a mini- Crunchie bar in the centre of each cupcake and using icing as glue, place a red nose and eyes onto each Crunchy. To finish, place two mini pretzels on each cupcake for the antlers.
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