Wednesday, December 12, 2012

The Cutest Reindeer Cupcakes

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I'm so-ooo excited to be sharing this cute idea I found in our local newspaper, ad section!

The photo was advertising Christmas baked goods for sale at our local grocery store bakery. I took one look at the photo and knew I could make these adorable reindeer "Over at Julie's" with better, and tastier ingredients at a fraction of the cost of store-bought!

What kid (husband) wouldn't be thrilled with a moist and delicious homemade Dutch chocolate cupcake, covered in fluffy chocolate butter cream frosting . . . and it's also a Reindeer? These were a bit time consuming to do, but they are just too cute!

I used my friend, Kathy's recipe for Rich Dark Chocolate Cake. This recipe makes 24 cupcakes and mine were perfectly cooked, and still wonderfully moist with the timer set for 20 minutes.

  • The first step is to make and bake your cupcakes. I made 1 1/2 recipes worth (36 cupcakes) of Rich Dark Chocolate Cake because Will wanted to make sure we had an ample supply for the nieces, nephews, Grands and, of course, Will . . . My chocolate cake lover!

Chocolate sprinkles

Small Malt Balls or Sour Cherry Balls

Large Pretzels

Adapted from William-Sonoma Kitchen
This recipe will frost 24 cupcakes.

3 ounces unsweetened Baker's Chocolate

3 cups confectioners sugar

1 stick of salted butter, at room temperature.

3 tablespoons milk

1 teaspoon pure vanilla extract

Pinch of salt

  • With a large knife rough-chop unsweetened chocolate.
  • Heat water to boiling in the bottom of a double boiler; make sure boiling water doesn't touch the bottom of top pan. I brought my water to a boil and then turned the burner down to Medium-Low.
  • Melt chocolate while constantly stirring to keep from burning (it will melt very quickly).
  • Set melted chocolate aside to cool.
  • In a mixing bowl add: Confectioners sugar, butter, milk, vanilla and pinch of salt.
  • Begin with mixer on low, scrap down sides and beat on medium speed for 2 minutes.
  • Add cooled chocolate to frosting; begin on low, scrap sides, then mix for an additional 2 minutes on medium.
  • Frost cooled cupcakes, keeping the frosting smoothed on the top of the cupcakes.
  • Add chocolate sprinkles to the upper half, while frosting is still soft (where the antlers will be placed).
MERINGUE FROSTING for Reindeer Eyes and Muzzles

1 egg white or 2 teaspoons of Just Whites

2 tablespoons water

8 ounces powdered sugar.

  • Whisk Just Whites and water together until thoroughly mixed.
  • Add powdered sugar and beat well.
  • Using a #10 decorator's tip pipe muzzles and eyes onto waxed paper.
  • Add candy nose.
  • Make a small indentation with a toothpick for the chocolate sprinkle to fit in the piped eye.
  • Place in freezer to harden a bit before placing on top of cupcakes.
  • Meanwhile: Carefully pretzels into antlers.
  • Add eyes, muzzle and antlers.
To make the muzzle, I started on the outside with my tip and made an oval.

We had a lot of fun decorating these cupcakes . . . Over at Julie's . . . And the kids had a lot of fun eating them!!!

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