Reindeer cupcakes

Kids will love making these cute Christmas cupcakes from Planet Cake

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Good Food

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Recipe by Good Food

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Difficulty and servings

Makes 12

Preparation and cooking times

Prep 15 mins

Cook 30 mins

Heat oven to 180C/160C fan/gas 4. Line the holes of a 12-hole muffin tin with paper cases.
Beat the butter, sugar and vanilla in a medium bowl using an electric mixer until light and fluffy.
Beat the eggs into the butter mixture one at a time. Add half the sifted flours and half the buttermilk, and mix on low speed until just combined. Mix in the remaining flours and buttermilk.
Divide the mix evenly among the paper cases. Gently smooth the tops (this will help the cupcakes to rise evenly).
Bake for 25-30 mins or until lightly golden and cooked when tested with a skewer. Allow to stand for 5 mins in the tin before transferring to a wire rack to cool.
To make the ganache, put the chocolate in a bowl, bring the cream to a simmer and pour it over the chocolate. Stir until smooth. Cool until firm.
Ice the cupcakes with ganache, then with brown fondant icing. Use the rest of the colours for the ears, eye and nose. Attach ears to the head by pushing a 3cm piece of spaghetti a little way into the ear, then pushing the other end into the head. See below to download more detailed instructions. Remember to warn people that not every element of the decoration is edible!

How to decorate

Print off the instructions for how to decorate your cupcakes with a reindeer or Father Christmas design.

Recipe from Good Food magazine, December 2010.

Latest comments and suggestions

mamamammy

15 November 2010

mamamammy commented on this recipe

You could most likely make the antlers edible too by melting dark chocolate and using a sandwich/freezer bag with the corner cut to pipe onto baking paper, then leave to set. You would need to handle with care, but it works for spiderwebs and 'haunted trees' on my Halloween cakes so I'd imagine it would here too. Anyway, I'll most likely make these with the children at some point and if so will let you know how we get on. They do look lovely! :)

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Julie's grub

18 November 2010

Julie's grub commented on this recipe

I make a similar version with my kids using mini pretzels for the antlers. just break off pieces from one side of an intact pretzel and you are left with quite a good antler shape which you can just stick in directly. Also use a giant chocolate button with a red M&M ( better size than a smartie) toward the top and an upside down Y underneath to do the nose/ snout. They're easy enough for the kids to do so all happy!

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shazza

26 November 2010

shazza commented on this recipe

Cut up curly wurly's make good antler shapes.

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gabba92

26 November 2010

gabba92 commented on this recipe

even teenagers LOVE IT!!

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Omnomnom;)

27 November 2010

Omnomnom;) commented on this recipe

I think I might make this in Christmas Lesson for Food Tech ;)

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queencupcake

22 December 2010

queencupcake commented on this recipe

I really don't think putting wire in a cupcake that a child would eat is a very good idea at all!!! And I wold hardly call this recipe "easy"!

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Grumpy Goose

25 November 2011

Grumpy Goose commented on this recipe

These reindeer cakes are yummy.

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Ralsy

08 November 2012

Ralsy commented on this recipe

ralus-recipes . blogspot. ro

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Ingredients

175g butter
165g caster sugar
½ tsp natural vanilla extract
2 eggs , at room temperature
110g self-raising flour
150g plain flour
160ml buttermilk
500g fondant icing coloured brown, 100g/4oz of it a paler brown
50g fondant icing coloured red
25g fondant icing coloured black
twigs or wire for the antlers and spaghetti for attaching the ears

FOR THE GANACHE

140g chocolate , chopped
75ml double cream

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Difficulty and servings

Makes 12

Preparation and cooking times

Prep 15 mins

Cook 30 mins

Ingredients

175g butter
165g caster sugar
½ tsp natural vanilla extract
2 eggs , at room temperature
110g self-raising flour
150g plain flour
160ml buttermilk
500g fondant icing coloured brown, 100g/4oz of it a paler brown
50g fondant icing coloured red
25g fondant icing coloured black
twigs or wire for the antlers and spaghetti for attaching the ears

FOR THE GANACHE

140g chocolate , chopped
75ml double cream

Your binder

Here are three other great reasons why to sign up:

You get an online binder, where you can store all your favourite recipes and create menus.
You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
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