Very Merry Reindeer Choc Cupcakes

Get the kids involved and make these delicious cupcakes to share with their friends.

  • Makes 12
  • Prep 15 minutes
  • Cook 20 minutes

Method

  1. Pre-heat oven to 180°C (160°C fan-forced). Line 12 ½ cup capacity muffin pans with paper cases.
  2. Place butter and sugar into the bowl of an electric mixer, beating until pale and creamy. Add eggs one at a time, mixing well between each addition. Mix in vanilla.
  3. Fold in combined flour, cocoa and cinnamon, alternately with the milk until all combined and mixture is smooth. Fold in currants. Spoon mixture between patty cases and bake for 20 minutes until just cooked and top springs back when pressed. Remove to a cooling rack to cool completely.
  4. For the Icing; Place milk in a microwave safe jug and microwave on medium heat for 45 seconds until hot. Add chocolate melts and stir through until melted and smooth. Whisk in the icing sugar. Spread over cooled cakes, leaving a couple tablespoons of icing for decorating.
  5. Arrange the pretzel on each cupcake to create antlers. Place two white melts on each cupcake to create eyes, use the remaining icing to attach the currants to create pupils. Place a red Smartie in the middle of the eyes to create a nose.

Ingredients

125g Butter, diced and softened
¾ cup CSR Caster Sugar
2 extra large Eggs
½ tsp Vanilla Extract
1 ¾ cups WHITE WINGS Self-Raising Flou
¼ cup NESTLÉ BAKERS’ CHOICE Baking Cocoa
1 tsp Cinnamon
¾ cup Milk
 1/3 cup SUNBEAM Currants
2 tbsp milk
100g NESTLÉ BAKERS’ CHOICE Milk Chocolate Melts
½ cup CSR Icing Sugar Mixture, sifted
24 Pretzels
24 NESTLÉ BAKERS’ CHOICE White Chocolate Melts
24 SUNBEAM Currants
12 NESTLÉ Red Smarties

Notes

TIP: This recipe can be done making 12 large cupcakes or 24 small cupcakes – If making 24 small cupcakes, double the decorations to ensure you have enough to make the reindeer faces.

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