CHRISTMAS REINDEER CUPCAKES
Cute reindeer cupcakes for Christmas that the kids will absolutely adore. These cupcakes are great anytime of year, however, simply skip the reindeer decorating! You can get the kids to help you decorate for loads of family fun.
Provided by rasckus
Categories Desserts Cakes Holiday Cake Recipes
Time 2h23m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Combine 9 tablespoons butter, white sugar, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time and beat until well combined. Fold in half the flour and 1/4 cup milk and stir to combine. Repeat with remaining flour and milk. Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 minutes.
- Remove tin from oven and cool on a wire rack for 5 minutes. Remove cupcakes from the tin and cool completely on a wire rack before decorating, about 1 hour.
- Combine confections' sugar, 1 tablespoon butter, and 1 tablespoon milk in a large bowl; beat with an electric mixer until smooth and creamy. Thin frosting with a little milk or water, if necessary. Add food coloring and stir until frosting is uniformly brown. Add more food coloring, 1 drop at a time, until frosting is the color you like.
- Spread a thin layer of frosting on top of each cupcake. Break vanilla cookies in half. Place a cookie half on each cupcake as a mouth. Use a bit of frosting to "glue" a jelly bean onto the cookie for Rudolph's red nose. Stick 2 candy eyeballs into each cupcake. Break off a piece from each pretzel so they look like antlers and stick 2 into the top of each cupcakes. Shape chewy candies into ears and stick 2 into the sides of each cupcake.
Nutrition Facts : Calories 426.8 calories, Carbohydrate 77.1 g, Cholesterol 57.4 mg, Fat 13.9 g, Fiber 1.8 g, Protein 6.3 g, SaturatedFat 7.1 g, Sodium 815.3 mg, Sugar 36.2 g
REINDEER FOOD
This snack mix is so addictive, it's known as 'Christmas Crack' among my circle of friends and family! You can choose a holiday mix of M&M's® to make these extra festive!
Provided by inkmistress
Categories Appetizers and Snacks Snacks Party Mix Recipes
Time 50m
Yield 24
Number Of Ingredients 5
Steps:
- Cover a large area of counter space with waxed paper and tape it down.
- Mix pretzels, corn cereal squares, peanuts, and candy-coated milk chocolate pieces together in a large bowl.
- Melt white chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Pour melted white chocolate over pretzel mixture; stir to evenly coat. Quickly transfer mixture to the prepared waxed paper and spread in a thin layer; cool completely. Break into pieces and store in an airtight container.
Nutrition Facts : Calories 434.8 calories, Carbohydrate 51.9 g, Cholesterol 8.2 mg, Fat 22.6 g, Fiber 2.8 g, Protein 9 g, SaturatedFat 9.1 g, Sodium 598.1 mg, Sugar 28 g
CREAM CHEESE FROSTING FOR CHRISTMAS TREE CUPCAKES
Make this sweet and tangy Cream Cheese Frosting to top our Christmas Tree Cupcakes.
Provided by Martha Stewart
Yield Makes about 4 cups
Number Of Ingredients 5
Steps:
- Place Truvia Baking Blend and cornstarch in the bowl of a food processor and process until texture resembles powdered sugar; set aside.
- Beat butter and cream cheese in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add Truvia Baking Blend mixture, 1 cup at a time, and then vanilla; mix until smooth.
REINDEER CUPCAKES
Kids will love making these cute Christmas cupcakes from Planet Cake
Provided by Good Food team
Categories Treat
Time 45m
Yield Makes 12
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Line the holes of a 12-hole muffin tin with paper cases.
- Beat the butter, sugar and vanilla in a medium bowl using an electric mixer until light and fluffy.
- Beat the eggs into the butter mixture one at a time. Add half the sifted flours and half the buttermilk, and mix on low speed until just combined. Mix in the remaining flours and buttermilk.
- Divide the mix evenly among the paper cases. Gently smooth the tops (this will help the cupcakes to rise evenly).
- Bake for 25-30 mins or until lightly golden and cooked when tested with a skewer. Allow to stand for 5 mins in the tin before transferring to a wire rack to cool.
- To make the ganache, put the chocolate in a bowl, bring the cream to a simmer and pour it over the chocolate. Stir until smooth. Cool until firm.
- Ice the cupcakes with ganache, then with brown fondant icing. Use the rest of the colours for the ears, eye and nose. Attach ears to the head by pushing a 3cm piece of spaghetti a little way into the ear, then pushing the other end into the head. See below to download more detailed instructions. Remember to warn people that not every element of the decoration is edible!
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