Description
Festive Christmas Reindeer Cupcakes bring holiday cheer with adorable chocolate-frosted treats topped with pretzel antlers and candy eyes. Cute dessert guests will adore these playful winter party delights that sparkle with seasonal magic.
Ingredients
Scale
Main Ingredients:
- 230g (8.11 ounces) caster sugar
- 150g (5.29 ounces) plain cake flour
- 125g (4.41 ounces) self-raising cake flour
- 1 cup freshly grated carrots
- 125g (4.41 ounces) crumbled walnuts
Wet Ingredients:
- 2 free-range eggs
- 2 egg whites
- 110g (3.88 ounces) butter, softened
- 1 cup butter, room temperature
- 2 tablespoons vegetable oil
- ½ cup milk
- 2 tablespoons milk
Flavoring and Decorative Ingredients:
- 1 teaspoon cinnamon
- ½ teaspoon freshly grated nutmeg
- 2 teaspoons vanilla extract
- 1 ⅓ cups confectioners sugar, sifted
- 2 cups icing sugar
- 150g (5.29 ounces) chocolate melts
- Black food-safe pen
- Pre-colored brown and white fondant
- Brown and red M&Ms
Instructions
- Craft delicate royal icing eyes by whisking egg whites with confectioners’ sugar until achieving a thick, silky consistency, adjusting liquid or sweetness as needed.
- Transfer mixture to a precision piping bag fitted with a petite round tip and carefully shape miniature eye outlines onto parchment paper.
- Allow eyes to air-dry completely for a full day before adding crisp black pupils using a food-safe marker.
- Position an antler template beneath parchment paper for precise chocolate tracing.
- Gently melt chocolate using short microwave intervals, stirring between each to ensure smooth texture.
- Meticulously pipe chocolate following the antler design, maintaining clean lines and intricate details.
- Refrigerate chocolate antlers until solidly set.
- Warm the oven to 160°C and prepare a cupcake tin with protective liners.
- Cream butter and sugar until achieving a light, airy texture.
- Incorporate eggs individually, ensuring thorough blending after each addition.
- Sift dry ingredients – flour, warming spices – in a separate vessel.
- Combine liquid elements: vanilla, oil, and milk in another container.
- Gradually integrate flour and liquid mixtures into the base, starting and concluding with flour.
- Gently fold in grated carrots and chopped walnuts for textural complexity.
- Distribute batter evenly, filling liners approximately two-thirds full.
- Bake until golden, then cool briefly before transferring to a wire rack.
- Whip butter vigorously, creating a creamy foundation for the buttercream.
- Slowly introduce icing sugar, then incorporate vanilla and milk.
- Elevate mixer speed, creating a luscious, cloud-like frosting.
- Generously coat cupcakes with vanilla buttercream.
- Knead fondant colors to develop a rich, dark brown shade for the reindeer face.
- Roll and cut precise fondant circles, applying them meticulously to each cupcake.
- Create a lighter brown fondant layer for the reindeer’s muzzle, cutting smaller circles.
- Use a piping tip to sculpt a delicate mouth indentation.
- Affix a vibrant M&M as the nose and delicate royal icing eyes.
- Carefully insert chocolate antlers into each decorated cupcake.
Notes
- Ensure egg whites are at room temperature for better volume and smoother meringue when piping eyes.
- Use a food-safe marker with a fine tip for precise black pupils on the royal icing eyes.
- Chill chocolate antlers between parchment sheets to prevent breaking during handling.
- Line cupcake tin with high-quality liners for easy removal and neater presentation.
- Grate carrots finely to ensure even distribution an
- Prep Time: 70 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Nordic
Nutrition
- Serving Size: 12
- Calories: 460
- Sugar: 66g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg