These chocolate reindeer cupcakes will be a hit with kids big and small this Christmas.
Function: Circo Therm®
Reindeer Cupcakes
Ingredients
¾ cup plain flour
½ cup Dutch cocoa powder
½ cup caster sugar
½ tsp bicarbonate of soda
¼ tsp salt
125g unsalted butter
50g dark chocolate
2 eggs
½ cup buttermilk
¼ cup vegetable oil
1 tsp vanilla extract
Chocolate icing:
100g unsalted butter
½ cup Dutch cocoa
2 ¾ cups icing sugar
2 – 3 tbsp milk
24 Pretzels
12 Jaffas
12 sets of candy eyes
Method
Preheat oven on CircoTherm® to 160°C. Place wire rack on shelf level 2. Line 12 cupcake pans with paper cases.
Sift together the plain flour and cocoa powder into a bowl. Stir through the sugar, bicarbonate of soda and salt.
Place butter and chocolate in a small saucepan, melt together over low heat, Induction level 2.
In a second bowl, whisk together the eggs, buttermilk, oil and vanilla. Add the chocolate mixture and whisk until smooth. Add this mixture to the dry ingredients and fold together until smooth. Divide mixture into the prepared cupcake pans. Cook the cupcakes for 15 minutes or until cooked when tested with a skewer.
Allow cupcakes to cool completely. While the cupcakes are cooling, make the icing. Melt the butter in a small saucepan over low heat, Induction level 2. Mix in the cocoa and stir until smooth. Add the icing sugar. Adjust the consistency of the icing with the milk. Place icing in a piping bag with a plain 1cm nozzle.
Pipe tops of the cupcakes with the chocolate icing and decorate with the pretzel, Jaffas and eyes to make reindeer faces.
Notes
If VarioSteam is available, add low level while cooking the cupcakes. Break the pretzels to make different shape antlers.
Authors Bio
As a trained Home Economist and Chef, Fransje knows that good cooking comes from confidence in the kitchen. With 27 years of industry experience, Fransje can help you decode the appliance manual and share some delicious dishes.