Food & drink
*
Rudolph Cupcakes Budding little chefs will enjoy making these delicious cute chocolate cakes!
Recipes
Makes 12 Cupcakes Method: Preheat the oven to 180C / Fan 160C / Gas 4. Line a deep muffin tin with 12 paper cases. Measure the eggs. Caster sugar, butter, flour, baking powder, milk and zest into a mixing bowl. Beat together using an electric hand whisk. Stir in the cranberries and spoon into the cases. Bake for 18 to 20 minutes until well risen and lightly golden. Leave to cool on a wire rack. To make the icing, sieve the icing sugar into the soft butter, beat together until smooth. Add the cocoa powder and mix until smooth. Chill in the fridge for 20 minutes to firm up a little. Pipe or spread the icing over the cold cupcakes. Slice each Curly Wurly into three widthways, then in half lengthways to make 6 antlers. Repeat with the remaining bars. Push the antlers into the cupcakes. Place a cherry on each cake to make a nose. Put 2 sultanas on each cake to make the eyes. Chill until firm.
Ingredients 1 tbsp milk. 2 eggs. 150g butter at room temperature. 150g caster sugar. 150g self raising flour. Half tsp baking powder. Zest of half a small orange. 45g dried cranberries, chopped.
Icing 100g softened butter. 150g icing sugar. 2 tbsp cocoa powder.
Decoration 4 x Curly Wurly Chocolate Bars. 12 glace cherries Sultanas.
50 - December 2013 l Rascals of London