Christmas Reindeer cupcake Recipe – Step-By-Step Tutorial
It’s dessert time of year! My favorite month of the year to bake is this one. There’s always a good excuse to bake something, whether it’s your go-to sweets or something completely different and exciting.
This month, I’m sharing a straightforward cupcake decorating recipe with you that is perfect for kids to help with Reindeer Cupcakes! These cute reindeer cupcakes are the ideal dessert to enjoy during the numerous classroom get-togethers and celebrations.
To pick up some supplies, you should visit the brand store that is closest to you home . In terms of the recipe itself, you can use a boxed cupcake mix or create your version of your all-time favorite cupcake recipe. When using a boxed mix, I add a small box of pudding and an extra egg to make an extra wet cupcake. if you like Dutch Pancakes recipe read this .
Reindeer cupcake Recipe
Equipment
- Bowl.
- cupcakes
Ingredients
- 15 grams of unsalted butter
- 16 grams light brown soft sugar
- 13 grams self-raising flour
- 5 grams of cocoa powder
- 1 or 2 medium egg
Frosting
- 15 grams of unsalted butter
- 30 grams of icing sugar
- 5 grams of cocoa powder
- 4 grams vanilla extract
- 8 ml evaporated milk
Decoration
- 1 pretzels halved
- 1 red M&Ms/smarties
- 1 set of edible eyes
Instructions
- Warm up the oven to 180ºC/160ºFan and prepare 12 muffin liners or baking cups.
- Light brown soft sugar and unsalted butter should be combined and beaten until light and fluffy.
- Beat until well combined after adding the eggs, cocoa powder, and self-raising flour.
- Divide between the 12 cases, and bake for 20 to 22 minutes, or until done.
- Allow to cool completely.
Frosting
- To soften, beat the unsalted butter by itself for a few minutes.
- Restart the beating after adding the cocoa powder and icing sugar.
- While beating to a smooth texture, gradually add the evaporated milk and add the vanilla extract.
Decoration
- Apply the frosting using your preferred piping tip to the twelve cooled cupcakes.
- Add eyes, a red candy for a nose, and two pretzel halves for antlers.
Nutrition Facts
| Nutrient | Amount |
|---|---|
| Calories | 583 kcal |
| Carbohydrates | 75 grams |
| Protein | 7 grams |
| Fat | 41 grams |
| Saturated Fat | 23 grams |
| Polyunsaturated Fat | 7 grams |
| Monounsaturated Fat | 13 grams |
| Trans Fat | 3 grams |
| Cholesterol | 91 milligrams |
| Sodium | 465 milligrams |
| Potassium | 224 milligrams |
| Fiber | 7 grams |
| Sugar | 36 grams |
| Vitamin A | 753 IU |
| Calcium | 64 milligrams |
| Iron | 4 milligrams |
RATING 4.9 (89)
Christmas Baking
I have a long list of things I want to bake for Christmas and I don’t intend to cut it down this year. I’m just a little bit obsessed. There are lots of gingerbread flavors, chocolate orange bakes, and even Baileys recipes available; however, themed bakes are also a lot of fun.
I was sorely disappointed with my lack of themed baked goods this year, so I decided to make a festive cupcake instead. My gingerbread cupcakes have been very well-liked in the past, and even though I love them, I just wanted a festive cupcake that looked fantastic!
It’s always enjoyable to participate in the creation of Christmas baked goods, or even just to consume them. It’s insane how different Christmas baking can be today among bakers!
Cupcakes
I chose a simple chocolate cupcake recipe for the cupcakes because you want a solid foundation for decorating. The ingredients of this incredibly easy recipe are butter, eggs, light brown sugar, self-raising flour, and cocoa powder.
While caster sugar also works well, I prefer to use light brown soft sugar for my chocolate-based cake sponges these days because I simply love the ever-so-slightly-more-caramel flavor it adds.
Brown muffin cases would also work well, but I thought the gold and brown baking cups looked cute. To match the “brown” color of a reindeer, I wanted a cupcake sponge and a brown cupcake case.
Frosting
I used my best-ever chocolate fudge frosting again for the frosting because I missed it, rather than my usual basic chocolate American buttercream frosting. To be honest, all I wanted to do was eat some of it, which is why I’m so happy that I did with these reindeer cupcakes.
While the addition of evaporated milk makes a huge difference, the frosting is still essentially an American buttercream consisting of butter and powdered sugar with cocoa powder. It is somewhat life-changing.
You can use a small amount of double cream or leave out the evaporated milk if you are unable to use it for any reason; however, you will likely need less. It’s not quite as good this way, either.
Decoration
You can customize the reindeer’s appearance in many ways, even down to the specific piping tip you choose. For a lovely swirl, I thought I would use my go-to piping tip, and I believe it worked.
Then, I used a straightforward idea: some edible eyes popped onto the frosting, red M&Ms or snacking, and broken pretzels. It’s that easy! But really, they’re adorable!
If you wanted a slightly different swirl, you could use a 1m piping tip or even a jumbo round piping tip; they would both work. The pretzels function well because of their antler-like curve. Furthermore, it makes no difference if some appear slightly different because antlers differ in appearance!
Storing
The dairy in these cupcakes needs to be refrigerated, so they can be kept there for up to five days. To keep them from drying out, wrap them in foil or plastic wrap. For at least three days, they remain moist!
Freezing
After these cupcakes have fully cooled, freeze them for up to three months in an airtight freezer-safe container. Some people even claim that the cupcake tastes better frozen.
We advise freezing the cupcake and decorating it when it comes out of the freezer, as freezing decorated or frosting-covered cupcakes can damage their decorating.
FAQs
Can you taste the coffee in the chocolate cupcake?
Not at all! The coffee is not detectable. Just by adding the coffee, the chocolate flavor is enhanced. Thus, make sure the cupcake has coffee!
How long will the cupcakes last?
Store these cupcakes in the refrigerator for up to five days. The next day, this cupcake is even better.
What flour do you use for these cupcakes?
For these cupcakes, all-purpose flour works well, but self-rising and cake flour also work well.
