Amusing Reindeer Cakes
- For the cupcakes
- ⅔ cup
- ⅔ cup
superfine caster sugar
- 1 ½ cups
self-rising flour (sifted)
- 2 tablespoons
- For the buttercream
- ½ cup
- 2 ¼ cups
- ½ teaspoon
For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in a 12 hole bun tin.
Place all the ingredients in a mixing bowl and whisk with an electric whisk until smooth. Alternatively beat well with a wooden spoon.
Spoon the mixture into the paper cases and bake for 20-25 minutes until springy to the touch. Remove from the tin and place on a wire rack to cool completely.
For the buttercream: beat the butter in a bowl until soft. Sift in the icing sugar and beat well. Stir in the vanilla until blended.
Spread the buttercream over the cakes.
To decorate: place 2 mints on each cake for the eyes and attach a piece of liquorice to each with a dab of buttercream.
Insert the pretzel halves for the ears and place a red chocolate bean on each cake for the nose.