Rudolph Cupcakes
With their deep red sponge and creamy white icing, red velvet cupcakes already look rather Christmassy. But why not up the ante and go all out with some festive decoration? Simply make some reindeer-coloured icing with a dash of cocoa powder, turn some pretzels into antlers and a turn a red sweetie into Rudolph’s famous nose. Delicious!
With their deep red sponge and creamy white icing, rudolph cupcakes look rather Christmassy. But why not go all out with some festive decoration?
Cooking Time
20 minutes
Prep Time15 minutes
Servings12
Cupcakes
- 115 g Flora Buttery
- 115 g caster sugar
- 2 eggs, medium
- 115 g self-raising flour
- 15 g cocoa powder
- 30 ml red food colouring (gel is best)
Icing
- 55 g Flora Buttery
- 225 g icing sugar, sieved
- 1 - 2 tablespoons milk
- 25 g cocoa powder
Decoration
- pretzels
- white chocolate buttons and plain chocolate drops
- red sweets
- Preheat oven to 180°C, 160°C fan, Gas mark 4.
- Melt the Flora Buttery.
- In a mixing bowl, add Flora, sugar, eggs, flour, cocoa powder and red food colouring. Beat with a wooden spoon 2 - 3 minutes until well mixed.
- Place dessertspoons of the mixture in 10 -12 paper cases or greased bun tins.
- Bake for around 20 minutes until soft and springy to touch. Cool on a wire tray.
- Mix icing ingredients together and spread over the cupcakes.
- Decorate using pretzels for antlers, chocolate buttons and drops for eyes and red sweets for the nose.
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