These reindeer cupcakes are so much fun and so easy to make. You'll love the chocolate sponge, rich chocolate frosting and the simple toppings that come together to make the cure Christmas reindeer faces.
The chocolate cake sponge is one of my tried and tested recipes that works every single time.
First, you'll beat caster sugar and softened butter, whisk in eggs and milk, then fold in self-raising flour and cocoa powder to give a perfect chocolate batter. Bake for 20 minutes and your cupcakes are ready to decorate!
For the frosting, you'll whip softened butter on its own - a secret step to get really light, smooth buttercream. You'll then whisk in icing sugar, cocoa powder, milk and a dash of hot water until you have a gorgeous, creamy frosting to pipe onto the cakes.
To decorate, you'll top each cake with a giant chocolate button snout, a red Smartie nose, two candy eyes and two pretzel antlers. And that's all there is to making the brilliant Rudolf the red nose reindeer cupcakes!
Here's the full recipe!
Ingredients
For the chocolate sponge
- 175 g (6.2 oz) slightly salted butter cubed and room temperature
- 200 g (7.1 oz) white caster sugar (superfine sugar)
- 3 medium free-range eggs room temperature
- 125 ml (4.2 floz) whole milk room temperature
- 200 g (7.1 oz) self-raising white flour (self rising flour)
- 40 g (1.4 oz) cocoa powder (dutch processed)
For the chocolate buttercream
- 400 g (14.1 oz) icing sugar (powdered sugar)
- 200 g (7.1 oz) slightly salted butter softened
- 75 g (2.6 oz) cocoa powder (dutch processed)
- 100 ml (3.4 floz) whole milk
For the decorations
- 12 red Smarties or M&Ms
- 12 giant milk chocolate buttons
- 24 candy eyes
- 24 pretzels
Equipment
- Cupcake cases
- French tip or star piping nozzle
Instructions
Make the cakes
Preheat the oven to 180C (160C fan-assisted).
Put the caster sugar and softened butter in a large mixing bowl.
Beat them with an electric mixer or by hand until creamy.
Crack the eggs into the bowl. Add the milk.
Beat again until just combined.
Sift in the flour and cocoa powder. Fold everything together until the batter is smooth and even.
Line a 12-hole muffin tray with muffin cases. Divide the batter evenly between them, making sure to level off so that the cupcakes rise evenly.
Bake for about 20 minutes or until risen and firm. A skewer pushed into the centre of a cupcake towards the middle of the tray should come out clean.
Transfer to a wire rack and leave them to cool completely.
Make the buttercream
Put the softened butter in a large bowl.
Whisk until creamy.
Sift in the icing sugar, cocoa powder, then add the milk and hot water.
Start whisking them together, starting slowly at first and then building speed once the icing sugar is incorporated. It will take several minutes of whisking to get a light and smooth frosting.
Transfer to a piping bag fitted with a French tip or open star nozzle.
Pipe tall swirls on top of the cake, retaining a little frosting to use as glue in the final steps.
Add the reindeer details
Place a giant chocolate button on top of each cupcake, just below the centre.
Dab the back of each red Smartie with a little frosting and fix each on to the centre of a chocolate button.
Position two candy eyes about each chocolate button.
Finally, break one side of each of the pretzels (or leave the whole) and push two into the frosted tops of each of the cupcakes to form antlers.
And that's it! Your reindeer cupcakes are ready to enjoy!
Send me a pic to show me how yours turn out. I can't wait to see them!
Pointers, tricks and troubleshooting tips for the perfect Reindeer cupcakes
Are Reindeer cupcakes cupcakes easy to make?
Yes, these Reindeer cupcakes are very simple to make. The recipe and method for the cupcakes themselves is a classic chocolate sponge, so there isn’t much technical skill required at all - you'll really just whisk the wet ingredients together and then fold in the dry.
The chocolate buttercream frosting is easy to make - you simply whisk the butter, icing sugar, cocoa and a splash of milk together until light and creamy!
What really makes these reindeer cupcakes special is their decoration, where a simple arrangement of chocolate, pretzels and candy eyes comes together to make perfect reindeer faces!
And don't worry, there are lots of photos to help you on every step of the process. All in all, so long as you don't eat your decorations before you’ve finished, you should be able to make these perfectly delicious cupcakes in under an hour from start to finish.
Will I need any special equipment for Reindeer cupcakes?
This is a pretty straightforward recipe, so you probably already have all the kit you need to make your reindeer cupcakes.
For the sponges, you’ll need measuring scales, a mixing bowl, and measuring spoons, a bowl and sieve, a whisk or stand mixer, cupcake cases and a muffin tray. For the frosting, you’ll also need a piping bag and star nozzle.
There's a full list of suggested equipment on the recipe card below. The only thing you might not have is a piping bag with a nozzle for decoration. I recommend using a French tip (as used in these pictures) or closed star tip which gives wider waves.
If you buy a new piping bag, they often come with various nozzles which usually include a star nosed or French tip. You can sometimes find piping bags with nozzles on the baking aisle of supermarkets, but if your local store doesn’t have any, plenty of online baking retailers and Amazon have them available for delivery.
Don’t worry if you can’t get hold of any piping kit. Even frosting the cupcakes with a spoon will look great!
What are Smarties and where can I buy them?
Smarties are a chocolate disc covered in a coloured sugar shell made by Nestlé. They were invented in the 1800s by Rowntrees and have been a popular chocolate in the UK ever since. They rebranded from ‘chocolate beans’ in 1937 and have been sold as Smarties ever since.
If you live in the US, you might have heard of Smarties, but they're a totally different type of chocolate from the type in this recipe. Confusing, I know! It's because the US company had already trademarked the name ‘Smarties’ in the US.
In the UK, you can usually find Smarties in any newsagent, supermarket or even high street stores like Superdrug or WH Smith. If you live outside of the UK or can’t find any in store, Amazon sells both Smarties and off-label versions.
You don’t have to use Smarties for the nose of the Reindeer on your cupcakes, of course. M&Ms are available worldwide and are very similar in taste and look, just make sure you place the M face down on the reindeer noses. Failing that, many supermarkets sell their own candy coated chocolate in a similar shape - it just needs to be red!
Where can I buy candy eyes?
Candy eyes are available in larger supermarkets and specialist baking suppliers (especially around the festive season), or you can easily find them online all year round. Etsy is great for baking decorations, including candy eyes, and Amazon has various styles and sizes of candy eyes available.
If you can't buy in candy eyes, you could also make them using a blob of white icing for the whites of the eyes and then a tiny blob of chocolate frosting or black eyes for the pupils.
Where can I buy giant chocolate buttons?
Giant chocolate buttons are very common in the UK, so you can usually find them everywhere from corner shops to supermarkets, train stations to airports. I used Cadbury Bournville Giant Buttons for this recipe. Cadbury Dairy Milk Giant Buttons are widely available and would work well too
If you’re struggling to find chocolate buttons in store, you can usually find them on Amazon. If you live outside of the UK and you’re desperate to try some British chocolate, there are online British food stores, where you can buy real Cadbury Dairy Milk, Milky Bar or Bourneville chocolate buttons.
Where can I buy pretzels?
There are a few types of pretzels so you should first make sure that you buy the right kind. For this recipe you will need to use the small dry snack pretzels, not a traditional large soft pretzel.
In supermarkets, you'll usually find the pretzels alongside the with crisps/chips in bags. They typically come baked plain with salt. However, sometimes they’re flavoured with ingredients like pepper, sour cream and onion, garlic, sugar, caramel or cinnamon.
Just make sure you choose a salted or sweet variety and not a savoury one. Sour cream and onion pretzels wouldn't taste good on chocolate Reindeer cupcakes!
How can I tell if eggs have gone off?
It's always best to use fresh ingredients when baking.
. If you aren't sure if your eggs are fresh, you can do a float test to check them. This involves placing your egg in a cup or bowl of water to see if it sinks or floats.
As an egg gets older, the water content evaporates through the shell and is replaced by gas. Fresh eggs will have very little gas inside the shell, so they're more likely to sink. However, this isn't a foolproof test as bad eggs can still sink.
To make sure you don't contaminate a recipe with bad eggs, it's always best to crack eggs into a separate bowl or cup first before adding them to a recipe. This lets you check the egg for any broken shell fragments, but more importantly, it enables you to check that the egg is safe to use.
If your egg has any discolouration, odd appearance, or a strange or foul odour, you should throw it away and thoroughly wash any pots and utensils that have come into contact with it.
This goes for after cooking too - you should never eat an egg that looks, smells, feels or tastes odd in any way.
Egg safety standards vary depending on location so storage and use advice will vary too. For example, if you live in a warmer country you will most likely be advised to keep your eggs in the fridge and you will find eggs in the refrigerated section of the supermarket.
However, if you live somewhere cooler it might be acceptable to keep your eggs on the counter or in the fridge and you might find eggs on the ambient aisle. However, in the UK it is advised that eggs be kept consistently below 20C and so even though you see them in the cool supermarket on the shelf, at home, you are best keeping them in the fridge. Even cool kitchens fluctuate in temperature during cooking, especially when the oven is on.
In the UK, eggs are given a "Best Before End" date, which is stamped on the box and often on the egg itself. The vast majority of eggs in the UK also bear the Red Lion stamp, which is a safety standard you can read more about on the Egg Info website. In the case of Red Lion stamped eggs, you can eat them past the Best Before End date, provided they have been properly stored and there are no signs of spoilage.
In the United State, eggs are sold with an Expiration Date. Like Use By in the UK, Expiration dates are food safety dates that should always be adhered to, so never eat an egg past its expiration date, even if it looks and smells fine.
It’s important to note that these dates and guidelines are only valid if you store your eggs as the box advises you to. A Use By/Expiration/Best Before date has been calculated for eggs tested and stored below a certain temperature, so if you store your eggs on the counter instead of the fridge then they may have spoiled well before that date.
If you are in a vulnerable or at risk group such as older people, people living with health conditions or someone who is pregnant, then food safety is particularly important.
A Mummy Too does not give medical advice. Please consult with your medical professional.
How can I tell if butter has gone off?
Butter will spoil more quickly if it is kept somewhere too warm or if it’s left exposed to the air.
You’ll usually be able to tell if your butter has spoiled by looking at it. Butter will turn a darker colour yellow rather than the pale creamy yellow. It will probably smell strange too, with a slightly sour aroma, similar to spoiled milk. Sometimes taste is the first sense to pick up on spoiled butter - it might taste sour, rancid or even fizzy - it which case, it should be discarded.
You should always keep butter in a sealed container in the fridge, away from any potential contaminants, not just to keep it fresh but also because butter has a tendency to take on other aromas from the fridge.
It’s always best to use the freshest ingredients, especially dairy and egg, when you can to ensure the best quality bake.
Are Reindeer cupcakes suitable for vegetarians?
These Reindeer cupcakes don’t contain any meat, poultry or fish so they are suitable for vegetarians. However, you should make sure that the Smarties or alternative candies that you use are vegetarian as some candies can include gelatine or shellac, which are derived from animal sources.
Gelatine is used to thicken jelly-like candies and it is made from the collagen of animal products, such as bones. Shellac is an ingredient used to give candies a shiny coating and is made from the shell of an insect.
There are various ingredients derived from insects that are also used to make food colouring, so make sure you double check the labels of your candy to make sure that they are suitable for vegetarians.
Don't forget to check anything extra you plan to serve with your Reindeer cupcakes.
Vegetarian diets usually include dairy and eggs, so cream, ice cream or custard should all be fine. However, It’s always best to be safe when cooking for someone with dietary restrictions or allergies. Check their requirements with them and double check the labels of everything you use.
Are Reindeer cupcakes cupcakes suitable for vegans?
While vegetarians can eat eggs and dairy, vegans don’t eat anything that has come from an animal. These Reindeer cupcakes aren’t vegan as the cupcake sponge contains eggs and dairy and the frosting contains dairy too.
Luckily, there are a couple of easy ways to make this recipe suitable for vegans.
First, you can simply buy a vegan alternative to butter. There are many great alternatives to butter available in supermarkets, and many UK supermarkets have begun to offer their own brand of vegan butter.
Dairy butter usually has a fat content of around 80%, so when swapping in a vegan alternative, you should look for one with a similar fat content so it behaves similarly. Some widely available UK brands you could try are Flora or Violife. You can usually find vegan butter in the refrigerated aisles of your supermarket or through an on online grocery delivery service.
You can replace the milk in this recipe with any plant milk. I like to use unsweetened soya milk for baking as I find it behaves well and is relatively neutral in flavour.
To make this recipe vegan you’ll also need an egg alternative. You could use any of the following:
- 1 tablespoon of crushed chia seeds or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge. Chia seeds are a super absorbent seed that can soak up to 12 times their weight in water. When they absorb water they develop a texture like raw egg whites and begin to act as a binding agent in a similar way to eggs. Flax seeds behave in the same way, though you’ll need to crush them first as their shells are too hard to absorb water unbroken.
- 3 tablespoons of aquafaba. Aquafaba is the water you get in a tin of chickpeas. Like chickpeas, aquafaba has a high amount of protein and starches, which means it can behave in a similar way to eggs. You can even whip aquafaba up into meringues. Don’t worry, any residual savoury chickpea flavour will be masked by the sugar in your recipe.
- 3 tablespoons of applesauce. Yes, applesauce! This is because of a natural chemical found in apples called ‘pectin’. Pectin is activated when apples are cooked into a sauce and so it acts in a similar way to eggs. If you use applesauce as an alternative to eggs then remember it might make your sponge mix sweeter.
Each of these egg alternatives will substitute 1 egg, so you’ll need to multiply as needed for any given recipe. This recipe calls for 3 eggs, so you would need to multiply the amount of egg replacer by 3 i.e. 3 tablespoons of chia seeds or 9 tablespoons of aquafaba etc.
Double check all of your ingredients labels to make sure that they’re suitable for vegans. Don't forget to also check anything extra you intend to serve the recipe with.
Are Reindeer cupcakes cupcakes gluten-free?
No. These Reindeer cupcakes are made using wheat flour which contains gluten. However, feel free to try substituting the wheat flour with a gluten-free flour blend.
I haven't tested this recipe with gluten-free flour yet, but I always recommend using a good quality blend. The best gluten-free flours will usually be made from a blend of different flours such as rice flour, and oat flour, raising agents and a binding agent such as xanthan gum.
There are many great gluten-free flour alternatives available in most supermarkets. Just make sure to use a gluten-free flour blend that includes a raising agent, as this recipe calls for self-raising flour.
Double check all of your ingredients labels to make sure that they are gluten-free. Don't forget to also check anything extra you intend to serve the recipe with.
Are Reindeer cupcakes keto-friendly?
No, these cupcakes contain sugar and flour, which makes them unsuitable for a ketogenic diet.
You might be able to adapt the recipe with keto flour or keto frosting but I haven’t tested this recipe with keto-friendly ingredients.
If you give it a try then make sure to let me know how it goes!
Are Reindeer cupcakes healthy?
These Reindeer cupcakes contain a fair amount of sugar and fat, so they’re best enjoyed as a luxurious festive treat. For most people, unless advised by your health professional, there's nothing wrong with cake as part of a balanced diet.
Are Reindeer cupcakes safe to eat while pregnant?
There’s nothing in this recipe that would be considered unsafe to eat while pregnant. However, if you’re cooking for a pregnant person you should always make sure that all of your ingredients are in good condition and this meal is prepared safely and hygienically.
Make sure use pasteurised dairy products - most in the UK are by default but it's best to check! Unpasteurised dairy can contain a dangerous bacteria known as Listeria, which can cause an infection called Listeriosis. This is very dangerous to a pregnancy so you should always cook with pasteurised dairy and take extra care when cooking for someone who is pregnant.
Egg safety also varies from country to country. The NHS has some fantastic advice on foods to avoid in pregnancy.
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
What goes well with Reindeer cupcakes?
Reindeer cupcakes are great on their own. The sponge should turn out nice and moist and the frosting should make sure each mouthful is creamy and indulgent, with a little crunch from the chocolate decorations and a touch of salt from the pretzels.
If you really want to serve your cupcakes with something, thought, you could serve them with cream or ice cream.
You could even serve them with a tart fruit sauce to cut through the sweetness. A cranberry sauce sweetened with clementine could be nice as a festive accompaniment.
If you’re making these cupcakes for someone with dietary restrictions, remember to check that anything you serve them with is suitable too.
Can I make these Reindeer cupcakes without cocoa powder?
The cocoa powder in these Reindeer cupcakes and frosting is what turns them a chocolate brown, which is part of the Reindeer look.
If you leave the cocoa out, you probably won't need the milk in either the frosting or the sponges, and your reindeers will be yellow.
If you don't have cocoa but still want a chocolate frosting, you could use about 50g of melted dark chocolate in place of the cocoa. Make sure it's cooled before adding to the frosting and beating through.
Can I make the frosting without butter?
The butter is what gives the frosting it’s body and texture, so it’s essential to the recipe. If you need to avoid dairy, you could always use a vegan butter instead.
Just make sure to find a vegan butter with a fat content of around 80% (80g per 100g) so that it behaves a similar way to butter.
Does it matter if I use baking margarine or butter in the sponges?
In theory you could use margarine in this recipe. The main thing is that it should have a fat content of around 80% (80g per 100g) so that it behaves a similar way to butter. If you use a water-based margarine, such as a low-fat spread - you will not get the same results.
If you try with a margarine, remember send me a picture of your results, I’d love to see it!
Can I add extra chocolate to this recipe?
This recipe uses plenty of cocoa powder in the sponges and frosting to get a lovely chocolatey taste.
If you want really chocolatey cupcakes, you could try adding a couple of handfuls of chocolate chips - say 100g / 3.5oz - to the cupcake sponge mix. Just fold in before baking and they should come out beautifully. It probably wouldn’t affect the baking time but check by pushing a skewer into the centre of a cupcake - if they're done, the skewer should come out clean.
How can I make sure my Reindeer cupcakes are perfect?
Read the recipe before you start cooking - that's always my number one tip for avoiding mistakes! Next, get all your equipment out and measure your ingredients so you're ready to work through the steps without any hitches.
Before you start your cupcakes, make sure your oven is preheating to the right temperature. If your cupcakes have to wait for the oven to come up to temperature, they may not rise well.
Add the ingredients in the order directed and pay attention to where you should whisk and where you should fold - this will ensure you get lovely, light, airy sponges. You’ll be able to tell if your batter or buttercream is the right consistency from the photos and this will help reduce the chance of mistakes.
Once your cakes are in the oven, don't be tempted to check on them by opening the door - this will likely cause your cupcakes to collapse. You'll know your Reindeer cupcakes are perfectly cooked when they have risen into that classic, slightly domed cupcake shape and look set if you peer into the cracks.
To make sure they’re perfect, you can gently press on the top of a central cupcake with your finger and it should feel firm and spring back into shape.
If you’re still not sure if they're done, you can always do a skewer test. A skewer test means pushing a skewer or thin knife into the centre of one of the cupcakes. If the cupcakes are cooked then the skewer will come out clean or with a few tiny crumbs of cooked cake.
If the skewer has any uncooked or wet cake batter on it, then the cakes will need to cook for longer. Put them back in the oven for 5 more minutes and then give them another skewer test. Repeat until they’re cooked.
When it comes to making the frosting, start mixing slow and speed up only once everything is incorporated. Really good, light and smooth frosting takes several minutes of whisking and you should see a marked increase in the volume. A stand mixer is great for this as you can leave it whisking away for a few minutes while you clean up.
How should I store Reindeer cupcakes?
It's best to keep your Reindeer cupcakes in an airtight container somewhere cool and dry as the buttercream frosting can spoil if it gets too warm.
If you have a very warm kitchen, they might be better off in the fridge but this can alter the texture of the sponge. If chilled, leave your cupcakes in a sealed container on the counter for an hour before serving them so they return to room temperature.
Make sure to keep your cupcakes in a single layer within your container so as not to squash the frosting.
Your cupcakes should keep for 2-3 days if properly stored.
How long do Reindeer cupcakes keep?
In a sealed container somewhere cool, your cupcakes should certainly keep for 2-3 days - the frosting contains dairy but it also contains a large amount of sugar, which prevents it from going bad too rapidly.
When kept in the fridge, your Reindeer cupcakes will keep for up to five days.
If you freeze your cupcakes they should keep for up to three months. There's more advice on freezing cupcakes below.
Can I leave Reindeer cupcakes out on the counter?
You shouldn't leave your cupcakes out on the counter other than for serving. Get them into a sealed container and place somewhere cool, such as a pantry, or in the fridge if there's nowhere else suitable.
If chilled, allow to come up to room temperature before serving. The flavours will be more prominent at room temperature and they’ll just be more enjoyable to eat in general.
Can I make Reindeer cupcakes ahead?
These reindeer cupcakes cupcakes are best enjoyed freshly but if want to make them ahead, there are a couple of ways you can do it.
You could make them up entirely and pop them in a sealed container somewhere cool, ready to serve the next day.
Alternatively, you could make the cupcake sponges ahead of time and then either pop them in a sealed container to decorate the next day, or freeze them undecorated well ahead of time.
If frozen, you'd just need to remove them from the freezer the night before you want to decorate them and pop them in the fridge (still in their container) to defrost.
Can I keep Reindeer cupcakes in the refrigerator?
I prefer to keep my cupcakes in a sealed container somewhere cool and dry such as a cupboard or pantry, to be eaten within 2-3 days, but you can store them in the fridge if you like.
Chilling them will keep them fresh for up to 5 days, but it can affect the texture and flavour, so remember to let them come to room temperature before serving.
Can I freeze Reindeer cupcakes?
These Reindeer cupcakes will freeze really well, even with the frosting! The only thing that might go soft is the antlers, so you might want to have some fresh pretzels to hand in case you need to replace them on thawing.
Ideally, you'll freeze this cupcakes upright in a sealed container in a single layer so as not to disturb the decorations.
However, if you're short of freezer space, you could arrange the cupcakes, flat and spaced out on a plate or baking sheet and freeze overnight. Once they’re frozen, you can put them into freezer bags or a sealed container to save on freezer space. Remember to label your bags so you know when you froze them.
You can also freeze cupcakes without the frosting. This is ideal if you’re making them ahead of time for a party or event. There's no need to freeze unfrosted cupcakes on a tray as they won't stick together, just make sure they're not squashed.
What is the best way to defrost Reindeer cupcakes?
I find it best to defrost cupcakes in the fridge overnight. This will reduce the chance of the buttercream melting or attracting condensation and keep them nice and neat looking.
All you need to do is transfer the container to the fridge and forget about them until the next day.
Once thawed, do not refreeze your cupcakes. They will need to be eaten within 24 hours.
Can I make these Reindeer cupcakes in a different quantity?
If you want to make more or fewer Reindeer cupcakes then it's really simple to do so. As they cook in individual muffin cases, the cooking time and temperature should be relatively unaffected, just try not to have more than two trays of 12 in the oven at once as overcrowding can prevent the heat from circulating evenly.
There’s a useful tool in the recipe card below that will help you change the quantities. Find the ‘servings’ (set to 12 by default) and click or hover over it. A little slider will pop up and you can move the slider up or down to get the amount of cupcakes you want to make.
All the ingredient quantities will update automatically for you so that everything is in the right ratios.
Can I make these Reindeer cupcakes as one big cake?
I haven't tried to make this recipe as one big cake but in theory it should work because it's fundamentally a sponge cake recipe.
I would suggest that you grease and line two 20cm (8 inch) cake tins, then divide your cupcake batter between the two tins.
As these cakes will be larger, they will take a bit longer to bake. I haven't tested this so you should keep an eye on them as they cook. Once they look set all the way across, do a skewer test to see if they’re cooked through. You can always return them to the oven if they need a bit longer.
Once your cakes are cooled you can sandwich them with half of your buttercream frosting in between the two sponges. You could then pipe a giant reindeer on top, or find larger candy to mimic the design of the smaller versions!
Can I make Reindeer cupcakes in a stand mixer such as a KitchenAid or Kenwood Mixer?
Feel free to use a stand mixer to mix both the chocolate sponge batter and the chocolate buttercream, if you like.
For the sponge, use the paddle attachment to cream the butter and sugar together and then to beat in the milk and eggs. Make sure to scrape down the sides between each addition so that everything is evenly incorporated. Once you've added the flour and cocoa powder, it's important not to overwork the batter, so either fold it in by hand with a spatula or just use small bursts with the mixer on a slow speed to only just combine everything..
The simple buttercream is really forgiving, so should be easy to make in the stand mixer without much danger or over-mixing. You can use the paddle or the balloon whisk attachment, just be sure to put the lid on and start slow so that you don't create an icing sugar cloud!
Can I make Reindeer cupcakes with a food processor?
A food processor isn’t really suitable for making this recipe as the blade attachment can cause the flour to become over worked which can result in tough cupcakes.
Also it’s quite fiddly getting the cake batter out of a food processor which might mean you lose some of the mix.
A food processor won't be able to whip enough air into the buttercream either, so you’re better off using a stand mix, electric whisk or mixing it by hand.
Why did my Reindeer cupcakes turn out dry/burned/overcooked?
If you used all the right quantities of ingredients and they still turned out dry or burned, then it means cupcakes have either been in the oven too long, or the oven temperature was too high.
It's always a good idea to set a timer so you can check on the bake when it's nearly ready. If you go to another room in your house while they’re cooking then set a timer on your phone just in case you miss the oven timer.
If you find things often burn in your oven, then it might be wise to invest in an oven thermometer. The temperature dials on many household ovens aren’t very accurate so an oven thermometer will give you a better idea of how your oven is really behaving. For example, some ovens preheat correctly, but then gradually creep higher and higher during baking, while others are quite a bit hotter on one side. Knowing your oven will allow you to get the best results.
For now, if you feel like your oven is running hot, you could try setting the temperature 10 degrees lower than the recipe advises and see if this helps.
Why did my Reindeer cupcakes turn out wet/soft/dense?
Don’t worry if your cupcakes are still wet at the end of the cooking time. The timing on the recipe is a guide. As explained above, every oven is a bit different and many household ovens have inconsistent temperatures, so they might take a little longer to cook properly.
To ensure your cupcakes cook properly, you shouldn’t open the oven door until you can see through the glass that they have a dome shape on top and look dry or set all the way across. When you're nearing the end of the baking time and you think they're cooked, do a skewer test, pushing it into the centre of a cupcake to see if it comes out clean. If it has batter on it, return the cakes to the oven for 5 minutes, or until the skewer comes out clean.
Another point to remember is that you should have preheated your oven before cooking your cupcakes. If the cupcakes go into a cold oven they will take much longer to cook and might not rise properly.
If your cakes are just a complete puddle then it's more likely that something went wrong with the ingredients and you will need to start again. You should always read the full recipe first before starting in case you misunderstand a step as you go along. It’s also best to weigh everything out before you start so that mistakes are less likely.
Why didn’t my Reindeer cupcakes rise?
There are a few possible reasons why your cupcake didn't rise. It could be related to your ingredient ratios, something might have gone wrong during mixing, or your oven temperature might be the culprit. Here are some of the most common causes of a cake not rising:
- Your raising agents might be old. Self-raising flour or baking powder can last for a long time but if they've been sitting in the back of the cupboard for a while, especially if the container is unsealed, they may have lost their potency. It’s always best to use fresh ingredients and make sure your dry ingredients are in date.
- Over-mixing. If your ingredients are all fresh and in date, then you may have over-mixed the cake batter. Over mixing cake batter can over-activate the gluten, which will make your cakes dense and tough so they struggle to rise.
- Leaving the batter out too long. As soon as you introduce liquid to your cake mix, the raising agents in the flour start to work and produce the bubbles of carbon dioxide that create the crumb structure. If you leave your batter sitting on the counter, those bubbles will be lost. That's why it's important to preheat your oven when you start making the recipe so that it's ready for the cupcakes to go in straight away.
- Oven temperature. When you bake cakes, the batter fills with hot air as it cooks which helps set the batter into the sponge texture of a cooked cake. If your oven is too hot then the cupcakes will rise rapidly and then pop, just like a bubble that grows too big. Equally, if your oven is too cold then there won't be enough heat for the reaction to happen as it should.
Why did my buttercream frosting split or turn very loose?
This buttercream frosting is quite hard to split compared to a cream cheese frosting, for example, as it's a simple, stable mix of cocoa, butter and icing sugar. If your buttercream has split then it may be because there was too much milk added to it, or the butter and icing sugar haven't been beaten together for long enough.
Luckily it’s pretty easy to correct a split buttercream frosting. If in doubt, put the buttercream into the fridge for 20 minutes or so and then try mixing it again. This will help resolve any issues caused by temperature.
This recipe calls for softened butter. This doesn't mean melted butter, it means soft enough to put a finger indent into but not very soft or liquid.
If you've tried to make your frosting with very cold butter, you probably found it wouldn't mix or turned almost gravelly. In that case, you need to let it sit at room temp for a while until the butter is softened a little, then continue mixing.
If you tried to make the frosting with melted butter, it won't come together in the same way and may seem liquid or split. Again, just chill the mixture until the butter has set then try whisking it again.
How can I add/change the flavours in these Reindeer cupcakes?
If you want to make your Reindeer cupcakes even more festive, you could add orange zest to the cake batter for a chocolate orange flavour. You could also experiment with adding seasonal spices like cinnamon or nutmeg to sponges or buttercream.
Flavour extracts can also work well and shouldn't affect the texture or bake time. A few drops of mint extract could be lovely.
Why does Santa have reindeers?
Historians say that Santa’s sled being pulled by a reindeer was an idea first seen in an illustration in the early 1800’s. But the idea of Santa having multiple reindeers was first seen in a 19th century poem about St Nicholas, a Christian bishop who helped the needy and around whom the story of Santa Claus and Father Christmas grew after his death.
The idea of Santa's sleigh being pulled by reindeer was made popular by the iconic 1949 song, "Rudolph the Red Nosed Reindeer", hence the use of a red Smartie for the nose on these reindeer cupcakes.
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Reindeer Cupcakes Recipe
Ingredients
For the chocolate sponge
- 175 g (6.2 oz) slightly salted butter cubed and room temperature
- 200 g (7.1 oz) white caster sugar (superfine sugar)
- 3 medium free-range eggs room temperature
- 125 ml (4.2 floz) whole milk room temperature
- 200 g (7.1 oz) self-raising white flour (self rising flour)
- 40 g (1.4 oz) cocoa powder (dutch processed)
For the chocolate buttercream
- 400 g (14.1 oz) icing sugar (powdered sugar)
- 200 g (7.1 oz) slightly salted butter softened
- 75 g (2.6 oz) cocoa powder (dutch processed)
- 100 ml (3.4 floz) whole milk
For the decorations
- 12 red Smarties or M&Ms
- 12 giant milk chocolate buttons
- 24 candy eyes
- 24 pretzels
Equipment
- Cupcake cases
- French tip or star piping nozzle
Instructions
Make the cakes
- Preheat the oven to 180C (160C fan-assisted).
- Put the caster sugar and softened butter in a large mixing bowl. Beat them with an electric mixer or by hand until creamy.
- Crack the eggs into the bowl. Add the milk. Beat again until just combined.
- Sift in the flour and cocoa powder. Fold everything together until the batter is smooth and even.
- Line a 12-hole muffin tray with muffin cases. Divide the batter evenly between them, making sure to level off so that the cupcakes rise evenly.
- Bake for about 20 minutes or until risen and firm. A skewer pushed into the centre of a cupcake towards the middle of the tray should come out clean.
- Transfer to a wire rack and leave them to cool completely.
Make the buttercream
- Put the softened butter in a large bowl and whisk until creamy.
- Sift in the icing sugar, cocoa powder, then add the milk and hot water.
- Start whisking them together, starting slowly at first and then building speed once the icing sugar is incorporated. It will take several minutes of whisking to get a light and smooth frosting.
- Transfer to a piping bag fitted with a French tip or open star nozzle.
- Pipe tall swirls on top of the cake, retaining a little frosting to use as glue in the final steps.
Add the reindeer details
- Place a giant chocolate button on top of each cupcake, just below the centre.
- Dab the back of each red Smartie with a little frosting and fix each on to the centre of a chocolate button.
- Position two candy eyes about each chocolate button.
- Finally, break one side of each of the pretzels (or leave the whole) and push two into the frosted tops of each of the cupcakes to form antlers.
Video
Notes
Nutrition
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