Reindeer cupcakes
Servings: 12 cupcakes
Ingredients
For the cupcakes
- 200 g caster sugar
- 160 g gluten free self raising flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon xanthan gum (Omit if your flour blend already contains this)
- 50 g cocoa powder
- 1/2 teaspoon salt
- 120 ml dairy free milk
- 2 medium eggs
- 1 teaspoon vanilla extract
- 60 g dairy free butter (melted)
- 100 ml hot coffee
For the buttercream
- 200 g dairy free butter block (See FAQs)
- 350 g icing sugar
- 50 g cocoa powder
For the toppings
- 24 Schar pretzels
- 24 edible goggly eyes
- 12 red fruit pastilles (or other circular red sweets/chocolate)
Instructions
- Preheat oven to 180°C and line a 12 hole cupcake tin with cupcake cases.
- To a large bowl add caster sugar, flour, baking powder, xanthan gum, cocoa powder and salt. Mix well until combined.
- To a separate bowl whisk dairy free milk, eggs, vanilla extract and melted butter. Combine the wet and dry ingredients and then add the hot coffee and mix well.
- Pour the mixture into the 12 cupcake cases and bake for 20 minutes, or until a skewer comes out clean and leave to cool.
- Make the buttercream by beating butter with an electric whisk until soft. Gradually add icing sugar and cocoa powder, continuing to beat for up to 5 minutes until combined and creamy. Pipe onto the cupcakes.
- Press 2 pretzels into the top of the cupcakes for ears, followed by 2 goggly eyes and a red fruit pastille for a nose. Store in an airtight container for up to 3 days.