"Gluten Free Reindeer cupcakes to brighten up your Christmas table"
Gluten Free Reindeer Cupcakes
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Cook time 35mins
Serves or Makes: 12
Recipe Card
For the cupcakes
ingredients
- 1/2 cup sunflower oil
- 1/2 cup caster sugar
- 2 large at room temperature eggs
- 1 cup woolworths gluten free flour
- 1 pinch salt
- 1 1/3 teaspoon Baking powder
- 1/2 cup at room temperature milk
- 1 teaspoon Vanilla Extract
For the frosting
ingredients
- 280 gram at room temperature butter
- 560 gram sifted icing sugar
- 10 milliliter at room temperature milk
- 45 gram sifted cocoa powder
For the cupcakes
Method
Step 1
Preheat oven to 180C, line cupcake pan with cupcake wrappers
Step 2
In a mixing bowl, whisk oil and sugar. Add eggs and beat for one minute.
Step 3
Add flour, salt, baking powder, milk and vanilla and beat for another minute
Step 4
Spoon batter into cupcake wrappers (only filling halfway) and bake for 15 - 20 minutes or until cupcakes are lightly browned
Step 5
Cool completely before frosting
For the buttercream
Step 1
Beat butter until light and creamy
Step 2
Then add in half the icing sugar and mix till combined
Step 3
Now add the milk and the other half of icing powder and mix till combined and finally, mix in the cocoa powder
Step 4
For the reindeers body, pipe chocolate buttercream icing with an icing nozzle of your choice - I used a simple star nozzle, but you can really use any nozzle you have - be it open star / large round etc. Pipe as high as you can to give your reindeer a solid body.
Step 5
For the antlers - snap a pretzel in half and insert each half into the reindeer's head as pictured above. This is tricky so have some patience and gently try to snap each pretzel in half equally.
Step 6
For the eyes and nose, you can use edible candy eyes and a red M&M Candy for the nose. If you don't have either of these, make a simple royal icing mixture, colour accordingly and pour icing into a small sandwich bag.
Step 7
Cut a small tip off the corner of the bag to ice. White for eyes and red for a nose of course.