Prep time:

Cooking time: 20 minutes

Total time:

Serves: 12

100g Self Raising Flour

100g Caster Sugar

60g Softened Butter

100ml Milk

20g Cocoa Powder

1 Egg

½tsp Vanilla Essence

12 Mini Marshmallows

24 Small Dark Chocolate Chips

12 Giant Chocolate Buttons

12 Halved Glace Cherries

5 Curly Wurly Bars

These are great fun for everyone to make. Children may need a hand cutting up the (marshmallow) eyes and also the ‘Curly Wurly’ Reindeer antlers, as these can be brittle and hard to make into consistent ‘antler’ shapes. They’re also almost irresistible, so you may need a few spare bars…

For the cupcakes:

  1. Line a 12-hole cake tin with paper cases and pre-heat the oven to gas 3/170°C.
  2. Put all the ingredients, except the milk, into a bowl and slowly combine with a handwhisk (on a low setting).
  3. Gradually add the milk, then turn the mixer up to a higher speed and beat for 2 minutes.
  4. Spoon the mixture into the cases and place the tin in the oven. Bake for approx. 15-20 mins (depending on your oven – fan ovens are quick).

To decorate:

I used ready made chocolate frosting, but homemade is tastier – beat together 50g melted chocolate, 100g butter and 150g icing sugar

  1. Once the cakes have cooled, spread frosting over each one.
  2. Place a chocolate button towards the base of cake to make a ‘muzzle’.
  3. Cut the marshmallows in half and flatten slightly (I used the back of a knife) to make the whites of eyes. Position above chocolate button muzzle.
  4. Stick chocolate chips into position as eye ‘pupils’ with a little frosting (children may need help with this fiddly bit).
  5. Cut Curly Wurlys into ‘antler’ shapes and push into top edge of cakes.
  6. Lastly (in tune with the ‘Rudolf’ song) “add a cherry shiny nose”.

  • words:
  • pictures: David Merewether

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