Reindeer Cupcakes

Reindeer Cupcakes

Equipment

Cupcake cases

Tala Performance 12 Cup Bun Tin

Dry Cook's Measure

Mixing bowl

Piping bag and nozzle set

Spatula

Ingredients

110g softened butter

110g golden caster sugar

2 large eggs

½ tsp vanilla extract

110g self-raising flour

For the buttercream

150g softened butter

255g icing sugar

45g cocoa powder

1 tsp vanilla extract

3 tbsp milk


To decorate

giant chocolate buttons

Smarties

mini pretzels

White chocolate chips

Method

  • Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases.
  • Beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition.
  • Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.
  • Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.
  • To make the buttercream, whisk 150g softened butter until super soft then add 225g icing sugar, 45g cocoa powder, 1 tsp vanilla extract and a pinch of salt.
  • Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in 3 tbsp milk.
  • Add some chocolate buttercream to the cupcake, position a milk chocolate button on top of each cake, then 2 white chocolate chips above it. Use a little icing as glue to stick a red or brown Smartie onto the milk chocolate button for a nose. Then use your icing bag to draw dots of chocolate buttercream onto the white chocolate chips for eyes. Stick 2 pretzel top halves into the top of each cake for antlers.

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