Reindeer Cupcakes
This Reindeer Cupcakes recipe turns a simple chocolate bake into a Christmas treat with pretzel antlers, bright eyes and little red noses. The sponge uses sunflower oil, so there is no butter to soften for the batter, and the chocolate icing spreads easily with a table knife.
For a hot South African Christmas, bake the cupcakes in the cool of the morning and decorate once they are completely cold. Their individual portions are handy after a braai or alongside sliced watermelon on the pudding table. Keep them indoors until serving, rather than leaving the icing in the sun.
Children can help arrange the faces; set out the decorations in small bowls and expect a few wonderfully wonky reindeer.
Ingredients
Chocolate cupcakes
Chocolate icing
Reindeer decorations
Instructions
Bake the cupcakes
- 1Heat the oven to 180°C, or 160°C fan. Line a standard 12-hole muffin tin with paper cupcake cases.
- 2Sift the flour, cocoa, baking powder and salt into a bowl. Stir in the caster sugar, breaking up any lumps.
- 3Whisk the eggs, milk, sunflower oil and vanilla together in a jug. Pour into the dry ingredients and stir just until smooth, scraping the bottom of the bowl. Do not beat for longer than necessary.
- 4Divide the batter evenly between the cases, filling each about two-thirds full. Bake for 18–22 minutes, until the tops spring back lightly and a skewer inserted into the centre comes out clean.
- 5Leave in the tin for 5 minutes, then transfer to a wire rack. Allow about 45–60 minutes to cool completely before icing.
Ice and decorate
- 1Beat the softened butter for 2 minutes until creamy. Add the icing sugar and cocoa in batches, mixing slowly at first. Add the vanilla and 15 ml milk, then beat until smooth and spreadable. Add the remaining milk only if needed; the icing should hold its shape.
- 2Spread the icing over the cold cupcakes in a thick, even layer. If it becomes too soft in a warm kitchen, refrigerate it for 10 minutes, then stir before continuing.
- 3Shortly before serving, press two pretzel twists into the back edge of each cupcake for antlers. Add two candy eyes below them and one red chocolate sweet towards the front for the nose. Push the pretzels slightly into the sponge so they stand securely.
Nutrition (per serving)
- Calories
- 360 kcal
- Carbohydrates
- 49 g
- Protein
- 4.5 g
- Fat
- 17 g
- Saturated fat
- 6.5 g
- Sugar
- 33 g
- Fibre
- 2 g
- Sodium
- 180 mg
- Cholesterol
- 53 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Bake the cupcakes a day ahead, cool completely and store uniced in an airtight container in a cool room. Decorate on Christmas Day.
- In very hot weather, refrigerate the iced cupcakes in a covered container without the decorations. Let them stand indoors for 20–30 minutes before decorating and serving.
- Add the pretzel antlers just before serving: they soften as they absorb moisture from the icing or fridge.
- For a summer garden lunch, bring out a few cupcakes at a time and keep the rest cool indoors, away from direct sunlight.
Frequently asked questions
Can I freeze these cupcakes?
Yes. Freeze the completely cooled, uniced cupcakes in an airtight container for up to two months. Defrost covered at room temperature, then ice and decorate.
What can I use instead of candy eyes?
Use two small white chocolate buttons per cupcake, with a dot of melted dark chocolate on each for the pupils. Let the dots set before placing the eyes on the icing.
How long will the cupcakes keep?
They are best within two days. Keep iced cupcakes covered in the fridge during hot weather and bring them towards room temperature before eating. Store spare pretzels separately. The preparation time excludes cooling.
