REINDEER CUPCAKES RECIPE
Have the kids contribute to this year's holiday dessert spread! Little hands will have a blast transforming chocolate cake mix and fudge frosting into mini reindeer cupcakes- a treat that even the adults will enjoy.
Provided by Walmart
Time 1h45m
Yield 24
Number Of Ingredients 7
Steps:
- HowToStep
- Prepare and bake 24 chocolate cupcakes following package directions. Cool cupcakes completely. ##Frost cooled cupcakes with frosting. ##Arrange 2 pretzels on edge of each cupcake to make reindeer antlers. ##Cut mini marshmallows in half, then arrange, cut-side-down, just under antlers to make reindeer eyes. ##Arrange wafer cookies over remaining cupcake. ##Pipe eyeballs, nose and mouth with black cookie icing. Place a brown or red candy over nose, pressing down to stick.
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 CUPCAKES
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
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
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!
PEPPERMINT REINDEER CUPCAKES
A great treat for Christmas. Children will love them. Allow extra pretzels for breakage.
Provided by Purplesmurf
Time 20m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 381.2 calories, Carbohydrate 82.8 g, Cholesterol 3.8 mg, Fat 4.2 g, Fiber 3.3 g, Protein 5.1 g, SaturatedFat 1.5 g, Sodium 720.3 mg, Sugar 17.1 g
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Servings 24Total Time 2 hrs 35 minsCategory Seasonal MealsCalories 340 per serving
- Make the frosting: In a medium saucepan, add the chocolate and heavy cream; cook over low heat, stirring frequently with a heatproof spatula, until the chocolate is melted and fully incorporated. Remove from the heat and transfer to a bowl. Let cool slightly, then refrigerate until chilled and thickened slightly, 1 hour.
- Transfer the chocolate to the bowl of a stand mixer. Using the whisk attachment, beat on high speed until fluffy, 3 to 4 minutes.
- Using a round-tipped piping bag and working in a spiral motion, cover the top of each cupcake with a layer of the whipped ganache frosting. Place one pretzel piece into the two sides of each cupcake (Because the pretzels will not break into perfectly even “antlers” every time, have on-hand a few dozen more than you think you’ll need) pressing it into the cake to stand at a 45 degree angle, to form antlers. Gently place a cherry “nose” into the bottom center of the frosting. Repeat with the remaining cupcakes.
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