Rudolph Cupcakes
If you want to make some bakes that stand out as much as Rudolph’s nose well then you need to try these tummy Rudolph Cupcakes
Here’s What You’ll Need
175g unsalted butter
175g caster sugar
3 medium eggs
135g self-raising flour
40g cocoa powder
1 tbsp milk
Buttercream
250g unsalted butter (softened)
250g icing sugar
200g milk chocolate
12 Heroes sized chocolate or cut up chocolate finger.
Cake Décor Edible eyes
12 Pretzels
12 Red smarties
Here's What You'll Do:
- Preheat oven to 170ºC/160 ºC and line a 12-hole cupcake tray with cupcake cases.
- Cream together the unsalted butter/ baking spread and caster sugars until light and fluffy.
- Add in eggs, self-raising flour and cocoa powder and beat.
- If your mixture is too thick you can add in 1 tbsp milk. Add a little bit at a time.
- Scoop the mixture evenly into the cupcake cases and bake in the oven for 20 minutes or until cooked through. (Springy to touch or a skewer comes out clean.)
- Leave the cupcakes to cool completely before decorating.
Decorate:
- While allowing the cupcakes to cool, prepare the chocolate buttercream.
- Melt milk chocolate and leave to the side to cool.
- Beat together softened unsalted butter and icing sugar until light and fluffy.
- Add cooled, melted chocolate to the icing sugar and butter mixture and beat again until mixed well and smooth.
- Prepare a piping bag with a star shaped nozzle and add in chocolate buttercream.
- To create your Rudolph cupcake, pipe a rose swirl onto your cooled cupcake (you can also spread the buttercream onto your cupcake if you would rather not pipe the buttercream on.)
- Add Heroes sized chocolate or cut up chocolate finger onto the buttercream to create your Rudolph face. Then use some left-over frosting to attach your edible eyes and a red chocolate bean (smartie) nose.
- To finish off your Rudolph split a pretzel in half to create antlers and push into the buttercream above the head.
