Christmas is fast approaching and I can’t quite keep up. Seriously I mean wasn’t it September two days ago? I haven’t even had time to get excited about it which is strange seeing as Santa Season is my favourite time of year, so on the 1st December I jumped into my kitchen to get a start on my festive baking. Let the fun commence.
I’ve been making these Rudolph Cupcakes for the last few years now and they never fail to please a crowd, adults almost as much as children. They look really impressive but making them is super simple with just a few steps to follow.
Makes 12 Reindeers
Prep time: 1 hour
Baking time: 25 minutes
175g unsalted butter
175g soft brown sugar
2 large eggs
175g self-raising flour
70g coco powder
1 tsp baking powder
1 tsp vanilla extract
250g dark chocolate
235ml double cream
Smarties/M&Ms (red and brown)
Mini Jaffa Cakes
Preheat the oven to 170C, 325F, Gas 3.
Put all your dry ingredients into a free standing mixer with a batter paddle attachment and combine on a low speed until you have a sandy texture.
Whisk the eggs and vanilla together in a jug, then slowly poor about half into the dry mixture and beat on a medium speed. Scrape the sides of the bowl down and add the remaining wet mix. Continue mixing until all smooth.
Spoon the mixture into cupcake cases and bake for 20-25 minutes or until a skewer inserted comes out clean. Leave to cool on a wire rack.
For the ganache
Chop the chocolate into small pieces and leave in a medium sized mixing bowl
Gently heat double cream and butter into a pan until it almost reaches a boil then pour this over the chocolate.
Stir until the chocolate is melted and smooth.
Cool until thick and spreadable.
Assemble your reindeers
Using a palette knife spread a generous amount of chocolate ganache onto each cupcake and smooth out.
Place a mini Jaffa Cake in the centre of the cupcake followed by a brown smartie (stuck down with a little ganache) onto the centre of the Jaffa Cake. Remember to use a red smartie for one cupcake to make your Rudolph.
Place two pretzels above your Jaffa Cakes for the antlers.
For the eyes mix together a small icing sugar paste and transfer into a piping bag. Pipe the eyes below the antlers and leave them to dry. When the white icing is tacky and almost dry, dip a cocktail stick into some black food colouring or the remaining chocolate ganache and dot onto the whites to complete the look.