Rudolph Cupcakes
Creating fab festive desserts for loved ones is a cinch when your pantry is stocked with delicious staples, such as Nestlé Baker’s Choice Dark Choc Melts and Nestlé Sweetened Condensed Milk Squeezy.
Ingredients
115g Flora with Butter, melted
1/2 cup caster sugar
2 free range eggs
3/4 cup self raising flour
1 1/2 tbs cocoa powder
1 tbs red food colouring gel icing
55g Flora with Butter
1 1/3 cups icing sugar, sifted
1/4 cup cocoa powder
2 tbs milk
10 pretzels, halved
20 white chocolate melts
10 milk chocolate melts
20 dark chocolate chips
10 jaffas
Instructions
- Preheat oven to 180°C/160°C fan-forced. Line 10 holes of a 12-hole, 1/3-cup capacity muffin pan with paper cases.
- Place Flora, sugar, eggs, flour, cocoa and food colouring in a large bowl and stir until just combined. Divide mixture among holes and bake for 20 minutes or until a skewer inserted into centres comes out clean. Stand for 5 minutes to cool before transferring to a wire rack to cool completely.
- To make the icing, place Flora, sugar, cocoa powder and milk in a large bowl and mix until smooth. Reserve a little of the icing for decorating. Spread remaining icing over cooled cupcakes.
- Using picture as a guide, decorate cupcakes with pretzels for antlers, white chocolate melts for eyes and milk chocolate melts noses. Using reserved icing, attach chocolate chips to eyes and Jaffas to noses. Serve.