rudolph reindeer cupcakes
ingredients for twelve
cupcakes
all ingredients best at room
temperature
200gm caster sugar
200gm unsalted butter
170gm self raising flour
30gm dutch cocoa (see note)
4 x 59gm extra large eggs
½ tsp vanilla paste
method
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frosting
all ingredients best at room
temperature
150gm unsalted butter
120gm sifted pure icing sugar
30gm dutch cocoa
¼ tsp vanilla paste
decoration
150gm 70% dark chocolate
24 x white chocolate buttons
12 red glacé cherries
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Preheat oven to 180°C.
For cupcakes, beat sugar, butter, flour, cocoa and eggs
with electric mixer at low speed for one minute, until
smooth and blended.
Increase speed to medium high and continue to beat for
3 minutes until light and fluffy.
Divide batter between 12 lightly greased muffin wells
and bake for 16 to18 minutes, until risen and cake
springs back when touched. Cool slightly and remove
from moulds. Cool completely on wire rack before
frosting and decorating.
To prepare frosting, beat butter, sugar, cocoa and
vanilla for 6 to 8 minutes, until light and fluffy. Spread
frosting evenly over tops of cooled cupcakes.
For decoration, melt dark chocolate in bowl set over
saucepan of simmering water. Do not allow waer to
touch the base of the bowl.
Line large baking tray with non-stick baking paper. Make
paper piping bag with a fine tip or use piping bag fitted
with small nozzle. Do not overfill bag with chocolate.
Pipe 24 sturdy antler shapes onto lined tray; see picture
for general shape. Pipe a dot of dark chocolate in the
center of each white button for eyes. Refrigerate piped
chocolates until set and ready to use.
 Place a glace cherry just off center on each cake for
Rudolf’s nose and two ‘dotted’ white chocolate
buttons above nose for eyes. Insert two chocolate
antlers into each cake. Keep chilled until serving to
avoid chocolate softening and antlers drooping!
cooks notes: We recommend good quality
Dutch Cocoa for a beautiful chocolate flavour
without the bitterness. Temper chocolate before
making antlers to prevent melting or worse still,
antler droop. Use this recipe as your base to
make regular butter cup cakes. The method we
use seems a little radical but I did learn this way
of making butter cakes from Perth’s Rochelle
Adonis many years ago. It does work. Omit
cocoa and add 30gm SR flour to make vanilla
cakes, or add other flavouring of your choice.
www.mattersoftaste.com.au