It’s a bit late now, I know; but I didn’t get round to making these until after Christmas and I simply couldn’t wait until next year to do them.
My mother-in-law gave me these adorable edible decorations from Holly Cupcakes, a website that shall be thoroughly investigated very soon.
The cupcake recipe I used was a very basic one. I got some tips from the Queen of Cupcake Corner, who said recipes with milk usually turned out nice and light. Here it is (makes 12):
- 150g butter
- 150g caster sugar
- 2 eggs
- 150g self raising flour
- 2-3 tbsp milk
First, cream the butter and the sugar. Make sure the butter is nice and soft before you begin. I usually do this by hand, but as I was at my parents I used their food processor- so much quicker!
Next, beat in the eggs. I was told you need to do this for a long time, which is much easier with a food processor- it got the mixture really really smooth.
Then fold in the flour carefully, making sure you don’t over mix it. Add a little milk to make it dropping consistency, then fill your cases. As I wanted poofy tops for my reindeer, I filled some up more than others. Bake at 180 degrees C for about 20 mins. They turned out pretty good!
To ice them, I made a batch of butter icing; 6oz of icing suger, 3oz of butter. I know, I used grammes before, but I’m not fussy, I just use whatever recipe I like the look of! I replaced just under 1oz of icing sugar with 1oz of cocoa powder, to make a vaguely reindeer coloured icing. Not having anything else, I just smoothed this on with a knife.
After that it was just a case of decorating! I used some red icing to do the noses, but you could use lots of things: chocolate peanuts or raisins, cherries, cranberries…