Sarah's Reindeer Cupcakes

Sarah Butler Reindeer cupcakes Sarah Butler Reindeer cupcakes
12 people 12 minutes 20 minutes


  • 110 g Butter , softened
  • 25 g Cocoa Powder
  • 2 - Eggs
  • 2 tbsp Milk
  • 110 g SuperValu Caster Sugar
  • 100 g SuperValu Self-Raising Flour

For the Frosting:

  • 25 g Butter
  • 1 tbsp Cocoa Powder
  • 3 tbsp Cream
  • 100 g Dark Chocolate
  • 220 g Icing Sugar

To Decorate:

  • 1 - Cuvee Ines Minervois White 75cl
  • 1 - White Chocolate Chips


  1. Preheat the oven to 200°C/180°C fan/Gas 6.
  2. In an electric mixer or with a handheld whisk, combine the butter and sugar until pale in colour.
  3. Add one egg at a time and mix well.
  4. Sieve in the flour and cocoa powder and combine all ingredients.
  5. Line a cupcake tray and divide the mix between cases, then bake for 10-12 minutes and allow to cool completely before frosting.
  6. To make the frosting, melt the chocolate, cocoa powder and butter, add the icing powder and gradually whisk together.
  7. Once combined, add the cream and beat for 5 minutes.
  8. Pipe the frosting onto the cooled cupcakes and decorate with red skittles for the nose and Curly Wurly pieces for the antlers.
  9. Refrigerate until needed.
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