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Reindeer cupcakes

Prep Time15 mins
Cook Time20 mins
Servings: 12 cupcakes


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)


  • 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.