Cupcakes & Canapés

Honey and vanilla roasted figs with coconut kisses

Reindeer cupcakes

Prep time:

Cooking time:

Total time:

Makes: 12

For the cupcakes:
100g self-raising flour

100g caster sugar

60g softened butter

100ml milk

20g cocoa powder

1 egg

½ tsp vanilla essence

To decorate:
Beat together: 50g melted chocolate, 100g butter and

150g icing sugar

12 mini marshmallows

24 small dark chocolate chips

12 giant chocolate buttons

12 halved glacé cherries

These are great fun for everyone to make. Children may need a hand cutting up the (marshmallow) eyes and also the 'Curly Wurly' Reindeer antlers, as these can be brittle and hard to make into consistent 'antler' shapes. They're also almost irresistible, so you may need a few spare bars…

For the cupcakes

  1. Line a 12-hole cake tin with paper cases and pre-heat the oven to gas 3/170°C.
  2. Put all the ingredients, except the milk, into a bowl and slowly combine with a handwhisk (on a low setting).
  3. Gradually add the milk, then turn the mixer up to a higher speed and beat for 2 minutes.
  4. Spoon the mixture into the cases and place the tin in the oven. Bake for approx. 15-20 mins (depending on your oven – fan ovens are quick).

To decorate

  1. Once the cakes have cooled, spread frosting over each one.
  2. Place a chocolate button towards the base of cake to make a 'muzzle'.
  3. Cut the marshmallows in half and flatten slightly (I used the back of a knife) to make the whites of eyes. Position above chocolate button muzzle.
  4. Stick chocolate chips into position as eye 'pupils' with a little frosting (children may need help with this fiddly bit).
  5. Cut Curly Wurlys into 'antler' shapes and push into top edge of cakes
  6. Lastly (in tune with the 'Rudolf' song) "add a cherry shiny nose".

Photographs: David Merewether
Recipes Type: Puddings & Baking