Rudolph the red-nosed reindeer had a very shiny nose. All his friends laughed at him for that. And this Christmas when you make a batch of red-nosed reindeer cupcakes, the kids, your friends and your family will love you for that! These reindeer cupcakes are a definite show-stealer and they will be the talk of the party. Kids love it because it feels like a character straight out of a holiday story, while adults appreciate the nostalgia and creativity. The secret ingredient for your foolproof cupcakes and muffins lies in the batter. Up your baking game with these essential rules, Baking 101
Ingredients
Chocolate Cake:
- 450 gm chocolate cake mix
- 3 eggs (use only if your cake mix requires it)
- 120 ml oil
- 2 tsp vanilla essence
- 240 ml milk or buttermilk (use buttermilk for extra moisture)
- 120 ml fresh dahi (yogurt)
Chocolate Frosting:
- 225 gm unsalted butter, softened
- 30 gm Cadbury cocoa powder
- 250-375 gm powdered sugar
- 2 tbsp milk (or as needed for consistency)
For Decoration:
- Small pretzels for antlers
- Marie biscuits for muzzles
- Brown Gems for noses (use red ones for Rudolph, if you like)
- White Gems or white chocolate chips for eyes
Instructions
- Start by preheating your oven to 180°C and lining up a cupcake tray with paper liners. Give the cake mix a quick sift to make it light and airy, then set it aside. In a large bowl, whisk together the eggs (if the cake mix calls for them), oil, vanilla essence, milk, and a generous scoop of fresh dahi. Stir until the mixture looks nice and smooth. Slowly fold in the cake mix and stir just enough to combine, without overmixing.
- Fill each cupcake liner about three-quarters full with batter. Place the tray in the oven and bake at 180°C for 16-20 minutes. Check with a toothpick; it should come out clean. Let the cupcakes cool completely. Get the frosting ready while they cool.
- For the frosting, take softened butter and beat it until it's fluffy. Add cocoa powder, powdered sugar, and a splash of milk. Whisk until you get a thick, creamy frosting. If it feels a bit too thin, add more sugar until it reaches a spreadable texture that holds its shape.
- Now for the fun part—decorating! Spread a thin layer of frosting over a Marie biscuit, then stick a brown Gem right in the middle for the reindeer's nose (swap it for a red one if you’re making Rudolph). To create eyes, melt a few chocolate chips and use a small piping bag or a plastic bag with the tip snipped off. Carefully dot tiny pupils onto white Gems or white chocolate chips.
- Once your cupcakes are fully cooled, spread a nice, even layer of frosting over each. Place the decorated Marie biscuit near the bottom half of each cupcake for the muzzle, and press two pretzels into the frosting just above for antlers. Finally, add the eyes above the muzzle, securing them with a dab of frosting. And there you have it—adorably festive reindeer cupcakes that are bound to be a hit!
Refreshing and nutty, coconut cream cupcakes are a paradise for coconut lovers. Follow this detailed guide to this quick dessert recipe and you're in for a delightful treat. Contrast the rich tropical flavors of this cupcake recipe with an Oreo Shake.
To keep the cupcakes fresh, place them in an airtight container once they've cooled. If you’re storing them for a day or two, keep them at room temperature. For longer storage, refrigerate them for up to a week. Just bring them to room temperature before serving for the best flavor and texture. You can also freeze the cupcakes (without frosting) in a freezer-safe container for up to three months; thaw and frost them when you’re ready to enjoy!
Its delightful appearance brings out the child in everyone, while its rich chocolate flavor makes each bite irresistible. The delicious cake is sure to leave a lasting impression, filling the room with joy and holiday cheer. So, go ahead and make this reindeer cake the star of your celebration, and let it bring smiles and sweetness to all!