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