Christmas Reindeer Cupcakes Recipes

REINDEER CUPCAKES

Reindeer Cupcakes image

Little hands will enjoy transforming these easy-to-make chocolate-frosted cupcakes into mini-reindeer.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h45m

Yield 24

Number Of Ingredients 8

Ingredients

1 box Betty Crocker™ Super Moist™ cake mix (any non-swirl flavor)
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker™ Rich & Creamy chocolate frosting
Betty Crocker™ chocolate sprinkles
24 large pretzel twists
24 miniature marshmallows
24 red cinnamon candies
24 small green gumdrops

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for 24 cupcakes.
Frost cupcakes with frosting. Sprinkle chocolate shot over tops of cupcakes.
For each cupcake, cut pretzel twist in half; arrange on cupcake for reindeer antlers. Cut miniature marshmallow in half; arrange on cupcake for eyes. Center gumdrop below marshmallow halves for nose. Place red cinnamon candy below gumdrop for mouth. Store loosely covered.

Nutrition Facts : Calories 270, Carbohydrate 44 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 21 g, TransFat 1 g

CHRISTMAS REINDEER CUPCAKES

Christmas Reindeer Cupcakes image

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

Ingredients

9 tablespoons unsalted butter, room temperature
¾ cup white sugar
1 teaspoon vanilla extract
2 eggs
1 ½ cups sifted self-rising flour
½ cup milk
1 cup confectioners' sugar
1 tablespoon unsalted butter, room temperature
1 tablespoon milk
1 drop brown food coloring
6 vanilla wafer cookies (such as Nilla®)
12 red jelly beans
24 candy eyeballs
24 chewy chocolate-flavored candy (such as Tootsie Roll®)
24 pretzels

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 CUPCAKES

Reindeer cupcakes image

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

Ingredients

175g butter
165g caster sugar
½ tsp natural vanilla extract
2 eggs , at room temperature
110g self-raising flour
150g plain flour
160ml buttermilk
500g fondant icing coloured brown, 100g/4oz of it a paler brown
50g fondant icing coloured red
25g fondant icing coloured black
twigs or wire for the antlers and spaghetti for attaching the ears
140g chocolate , chopped
75ml double cream

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!

CREAM CHEESE FROSTING FOR CHRISTMAS TREE CUPCAKES

Cream Cheese Frosting for Christmas Tree Cupcakes image

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

Ingredients

1/2 pound (2 cups) Truvia Baking Blend
2 teaspoons cornstarch
1/2 cup (1 stick) unsalted butter, room temperature
6 ounces cream cheese, room temperature
1/2 teaspoon pure vanilla extract

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.

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