Caroline Makes.... Reindeer cupcakes with pretzel antlers
Instructions. Preheat the oven to 375°F and line a cupcake pan with liners and set aside. In a large mixing bowl or stand mixer fitted with a whisk attachment, combine all of the cupcake ingredients until well combined, making sure to scrape down the sides as needed.
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Bake cupcakes and allow them to cool completely. While cupcakes and baking and cooling, prepare frosting. Fill a piping bag with icing and attach Wilton's Tip # 4B. Pipe a tall swirl of frosting on top of each cupcake. Push two pretzel halves on top for reindeer antlers.
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How to Make the Cupcakes. Preheat your oven to 350 degrees, and line your cupcake pan with cupcake wrappers. In a stand mixer with the paddle attachment, cream together the butter and sugar until fluffy. Add eggs and vanilla, mix well. In another bowl, whisk together all of the dry ingredients.
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Beat until they're well mixed together. Add in the vanilla extract, heavy cream, and salt and mix until smooth. Turn the mixer up to medium high speed, and beat until it is nice and fluffy, about 1-2 minutes. Add more powdered sugar, or more heavy cream 1 TBS at a time as needed to get the frosting the right consistency.
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Decorate your reindeer cupcakes. Put your pretzel antlers on top of the cupcake. Add a dab of white icing for each eye and a mini chocolate chip for each pupil. You could use black icing or melted black candy melts as an alternative for the pupil if you don't have mini chocolate chips. You could use candy eyeballs as another option.
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Prepare the chocolate cupcakes ahead of time and give them a chance to completely cool. After the cupcakes are completely cooled, frost the tops with chocolate frosting. Create a flat surface for the reindeer face. Gently press two pretzels into the top of each frosted cupcake to make reindeer antlers. Place the candy eyes right below the.
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The cupcakes taste best when set at room temperature for 1 hour before eating. I recommend keeping the pretzels separate and adding them after as they will get softer when stored on the cupcakes. Freezing. The decorated Christmas reindeer cupcakes can be frozen in an airtight container. Freeze up to 30 days. Thaw for 1-2 hours before eating.
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2. Sift cake mix into a small bowl and set aside. 3. In a large bowl, combine eggs, oil, vanilla extract, milk and sour cream until smooth. 4. Stir in cake mix. 5. Fill cupcake liners 3/4 full and bake for 16-20 minutes or until an inserted knife comes out clean. 6.
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buttercream.) On a parchment lined cookie sheet, arrange two broken pretzel antlers side by side, pipe a bit of melted chocolate, and attach the chocolate bar heads. Add red. sprinkle/candy noses with melted chocolate. Chill tray of reindeer for 10-15. minutes in freezer until melted chocolate is firm.
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STEP 2: Take the butter out of the fridge 10 minutes before starting and cut the butter into cubes. Sift the powdered sugar and cocoa powder. STEP 3: In your stand mixer, use the paddle attachment, start by creaming the butter for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix 2 minutes more.
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Step 4: Frost cupcakes, by carefully spreading the frosting over each of the cupcakes. Step 5: Unwrap a Reese's Thin Cup and place one on top of each cupcake. Press into the frosting to secure it. Step 6: Press two mini pretzels, for the pretzel antlers, above it for the reindeer horns.
Easy Rudolph the Reindeer Christmas Cupcakes Yellow Dandy
Cupcakes. Heat oven to 350°F (176°C). Combine eggs and sugar in electric mixer. Add buttermilk, vegetable oil, and vanilla and mix thoroughly. Gradually add flour, cocoa, baking soda, and salt until everything is well combined. The batter will be fairly liquid-y but don't worry—this is just right for baking.
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This recipe yields 18 cupcakes using 1 box of cake mix. STEP 1: Preheat the oven to the temperature indicated on the box of cupcake mix (usually 350° Fahrenheit). Line the muffin tin with the liners. Make the cupcake batter as indicated on the package and fill each liner ⅔ full. Bake for the time indicated on the box, usually 18-20 minutes.
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Instructions. Preheat the oven to 350 degrees Fahrenheit. Line a muffin pan with paper cupcake liners and set aside. In a large mixing bowl, mix the cake mix, eggs, milk, melted butter, and sour cream until well combine (it's okay if there are some small lumps.
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Top 10 Best Cupcakes in Irvine, CA - March 2024 - Yelp - Dots Cupcakes, Sprinkles - Irvine, Simply Cakes And Cupcakes, Nothing Bundt Cakes, SusieCakes - Costa Mesa, Ji's Cake Boutique, Sunmerry Bakery, Heavenly Bite Bakery, Paderia Bakehouse, Layer Cake Bakery - LCB
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Preheat the oven to 180ºc/160ºfan and get 12 baking cups/muffin cases ready. Beat the unsalted butter and light brown soft sugar together until light and fluffy. Add the self raising flour, cocoa powder and eggs and beat again until combined. Split between the 12 cases and then bake for 20-22+ minutes, until fully baked.