Amusing Reindeer Cakes
- For the cupcakes
- ⅔ cup butter (softened)
- ⅔ cup superfine caster sugar
- 1 ½ cups self-rising flour (sifted)
- 3 eggs (beaten)
- 2 Tbsps cocoa powder
- For the buttercream
- ½ cup unsalted butter
- 2 ¼ cups powdered sugar
- ½ tsp vanilla extract
- To decorate
- 24 round, white Mint candies
- 1 stick Licorice (cut into 24 tiny pieces)
- 6 Pretzel (broken in half)
- 12 red Chocolate bean
How healthy are the main ingredients?egg
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.