Reindeer Cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup butter softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups chocolate frosting
- 24 mini pretzel twists broken in half
- 24 candy eyes
- 12 red mini candy-coated chocolates
Instructions
- Preheat the oven to 350 degrees F and line a 12-cup muffin pan with paper liners.
- Whisk the flour, baking powder and salt together in a bowl.
- In a separate bowl, beat the butter and sugar together until pale and fluffy, about 2 minutes.
- Beat in the eggs one at a time, then the vanilla.
- Add the dry ingredients and milk alternately, mixing just until smooth.
- Divide the batter evenly among the liners, filling each about two-thirds full.
- Bake for 17 to 19 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then move to a rack to cool completely, about 20 minutes.
- Spread or pipe chocolate frosting over each cupcake.
- Press two pretzel twist halves into the frosting at the back of each cupcake for antlers.
- Add two candy eyes and one red candy for the nose on each cupcake.
Good to Know
Bake the cupcakes up to 2 days ahead and freeze unfrosted; thaw at room temperature and decorate the same day you serve them.