Reindeer Cupcakes Food

CHRISTMAS REINDEER CUPCAKES

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.

PEPPERMINT REINDEER CUPCAKES

Steps:

• Remove paper liners from cupcakes. Cut in half crosswise; set bottom aside. Decorate the tops with candies for the 'eyes' and 'mouth'. Add sour cherry balls for the 'nose'. Break pretzels in half for 'antlers'.
• Spread 1 tablespoon ice cream over the bottom of each cupcake. Place decorated halves on top. Serve immediately or freeze for several hours before serving.

REINDEER CUPCAKES

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!