Rudolph Christmas Cupcakes
Keep the kids amused and get them to help create their very own Rudolph! My daughter and I made some of these last weekend and she had a great time piping the buttercream and sticking the 'antlers' in. Ours didn't look as professional as these in the main image, especially as we didn't have any edible eyes to add to our Rudolphs. However, we had lots of fun making them and even more fun eating them!
These cakes are a great alternative to traditional mince pies at Christmas so why not make a batch for your Christmas gathering?
125g unsalted Butter, room temperature
75g Caster Sugar
2 large Eggs
125g Self-Raising Flour
1tsp Baking Powder
100g Milk Chocolate
200 Butter, softened
400g Icing Sugar
5 tbsp Cocoa Powder
1 bag of Cadbury Curly Wurly’s, cut into sections
32 Edible Eyes
- Beat the butter and sugar together until pale and creamy, add the eggs a little at a time and continue to beat in between each addition.
- Fold in the flour, baking powder and cherries and divide the mixture between the cases.
- Bake in the oven for 15-20 minutes until golden and firm. Transfer to a wire rack to cool.
Ingredients (makes 16 cakes)
100g Opies Cocktail Cherries, chopped125g unsalted Butter, room temperature
75g Caster Sugar
2 large Eggs
125g Self-Raising Flour
1tsp Baking Powder
To Decorate:
16 Opies Cocktail Cherries100g Milk Chocolate
200 Butter, softened
400g Icing Sugar
5 tbsp Cocoa Powder
1 bag of Cadbury Curly Wurly’s, cut into sections
32 Edible Eyes
Method
- Pre-heat the oven to 190°C and divide 16 paper cases between 2 muffin tins.- Beat the butter and sugar together until pale and creamy, add the eggs a little at a time and continue to beat in between each addition.
- Fold in the flour, baking powder and cherries and divide the mixture between the cases.
- Bake in the oven for 15-20 minutes until golden and firm. Transfer to a wire rack to cool.
- Put the chocolate in a heatproof bowl over a pan of barely simmering water (make sure the bowl isn't touching the water) and stir until melted.
- Mix the butter and icing sugar together and sift in the cocoa. Pour in the melted chocolate and mix again until smooth.
- Pipe the icing over the cupcakes, top with a cocktail cherry (for the nose), add the candy eyes and use pieces of Cadbury Curly Wurly to create the antlers.
Tips:
- Mix the butter and icing sugar together and sift in the cocoa. Pour in the melted chocolate and mix again until smooth.
- Pipe the icing over the cupcakes, top with a cocktail cherry (for the nose), add the candy eyes and use pieces of Cadbury Curly Wurly to create the antlers.
Tips:
- The cakes can be made ahead and frozen for up to 3 months.
- The recipe is for 16 cakes but I found that the cake batter was enough for 12 cupcakes.
Thank you to Opies Foods for the recipe.
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