Amusing Reindeer Cakes

Name: Amusing Reindeer Cakes
Total time: 45 min
Yield: 12
Ingredients: 0.667 cup butter (softened); 0.667 cup superfine caster sugar; 1.5 cups self-rising flour (sifted); 3 eggs (beaten); 2 tablespoons cocoa powder; 0.5 cup unsalted butter; 2.25 cups powdered sugar; 0.5 teaspoon vanilla extract; 24 round, white Mint candies; 1 stick liquorice (cut into 24 tiny pieces); 6 Pretzel (broken in half); 12 red Chocolate bean

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Difficulty:

easy

Difficulty

Preparation:

45 min.

Preparation

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Ingredients

for

cakes

For the cupcakes: ⅔ cup
butter (softened); ⅔ cup
superfine caster sugar; 1 ½ cups
self-rising flour (sifted); 3
eggs (beaten); 2 tablespoons
cocoa powder

For the buttercream: ½ cup
unsalted butter; 2 ¼ cups
powdered sugar; ½ teaspoon
vanilla extract

To decorate: 24
round, white Mint candies; 1 stick
liquorice (cut into 24 tiny pieces); 6
Pretzel (broken in half); 12
red Chocolate bean

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Preparation steps

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.