It had been a while since we had a bake-off at work and the latest was for a good cause, a couple of girls are running the London marathon next year to raise money for animal based charity - WSPA. I thought I would combine the bake-off theme (animals) with the season (Christmas) and go for some chocolate reindeer cupcakes.
They are not my most elegant of baking efforts but did the job! The crazed looking reindeers sold well and made up part of a great team effort.
Reindeer Chocolate Cupcakes
Ingredients:
Cupcakes
• 150g softened butter
• 150g caster sugar
• 160g self-raising flour
• 15g cocoa
• 3 eggs
• 1 teaspoon vanilla extract
For the Topping
• 150g plain chocolate, broken into pieces
• 1 tablespoon cocoa powder
• 1 tablespoon boiling water
• 50g softened butter
• 125g icing sugar
• 6 glace cherries
• 1 small packet of candy coated chocolate drops (I used M&M's).
Method:
1. Line a 12 hole cake tin with paper cases. Preheat the oven to 180°C.
2. Put all the cake ingredients in a bowl and beat for 1-2 minutes with an electric whisk.
3. Divide the mixture between the cases and bake for 15-20 mins until firm to the touch.
4. For the topping, melt the chocolate. Spoon the melted chocolate into a piping bag with a fine nozzle. Pipe lines of chocolate on to a baking tray lined with baking parchment, pipe on small branches for antlers. Make enough for two per cake (plus extra for breakages) and put in the fridge to set.
5. Meanwhile mix the cocoa with the boiling water. Add the butter, the gradually beat in the icing sugar to make a smooth icing. Spread the icing over the cooled cakes. Add half a cherry for the nose and two sweets for the eyes, piping on the remaining melted chocolate to make pupils.
6. Peel the antlers off the baking parchment and stick at angles into the cakes. The antlers melt so be quick. Store the cakes in a cool place until ready to serve.
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