Reindeer cupcakes

Reindeer cupcakes

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(2 ratings)

Prep: 15 mins Cook: 30 mins


Makes 12
Kids will love making these cute Christmas cupcakes from Planet Cake

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 175g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 165g caster sugar
  • ½ tsp natural vanilla extract
  • 2 eggs, at room temperature



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 110g self-raising flour
  • 150g plain flour
  • 160ml buttermilk
    Buttermilk pancake mixture in bowl with whisk



    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

  • 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

    Chocolate ganache


    Chocolate ganache is a combination of chocolate and double cream. It's simple to…

  • 75ml double cream


  1. Heat oven to 180C/160C fan/gas 4. Line the holes of a 12-hole muffin tin with paper cases.

  2. Beat the butter, sugar and vanilla in a medium bowl using an electric mixer until light and fluffy.

  3. 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.

  4. Divide the mix evenly among the paper cases. Gently smooth the tops (this will help the cupcakes to rise evenly).

  5. 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.

  6. 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.

  7. 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!

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Comments, questions and tips

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6th Dec, 2013
well I tried these cakes this morning. I couldn't get the instructions to load from your page, so did my own thing. They are not easy, and quite time consuming. There was enough cake mix for 16 if not 20, as they rose too much. How does anyone get cakes that level? The cake then comes way from the case, leaving a gap. To mold all the pieces takes time, and very fiddly! To have all the coloured fondant in your cupboard would be a miracle.................maybe I'm nit picking but I bake an awful lot and to say 45 mins is plain silly. Just be a little more realistic for the public. I made my ears from chocolate, and no-one had curly mine look more like rabbits! But they taste nice!
8th Nov, 2012
ralus-recipes . blogspot. ro
25th Nov, 2011
These reindeer cakes are yummy.
22nd Dec, 2010
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"!
27th Nov, 2010
I think I might make this in Christmas Lesson for Food Tech ;)
26th Nov, 2010
even teenagers LOVE IT!!
26th Nov, 2010
Cut up curly wurly's make good antler shapes.
18th Nov, 2010
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!
15th Nov, 2010
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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