
Rudolph Butter Cupcakes
Level
moderate
Cooking
20 min
Preparation
45 min
Ingredients
Servings
12
Eggs | 2 |
Unsalted Butter soften | 1⁄2 |
Plain Flour | 170 g |
Baking Powder | 2 tsp |
Vanilla Extract | 2 tsp |
Full Fat Sour Cream | 120 g |
Dried Cranberries | 1⁄2 cup |
Pretzels | 24 |
Chocolate Chips | 1⁄2 cup |
M&M Milk Chocolate Candies red colour | 1⁄2 cup |
Round Milk Candy | 1 pack |
Nutella Hazelnut Spread | 1 cup |
Marshmallows cut into half | 6 |
Caster Sugar | 200 g |
Salt | 1⁄2 tsp |
How to cook
Prepare cake batter
- In a mixer, beat butter and caster sugar until pale white.
- Mix in one egg at a time, followed by vanilla extract and full-fat sour cream.
- Mix plain flour, baking powder and salt in a bowl. Slow mix the flour mixture into the batter.
- Mix dried cranberries evenly into the batter.
- Divide batter among 12 cupcake liners in a cupcake baking tray.
Start baking
- Bake at 180°C for 18-20 minutes.
- Remove cupcakes from the oven and set them aside to cool down completely.
Assemble & serve
- Trim and flatten the top of the cupcakes.
- Spread the top with Nutella chocolate spread.
- Using the milk candy topped with chocolate chips to form the eyes, marshmallows along with red M&M to form the nose and face.
- Lastly use a pair of pretzels to form Rudolph's ears. Enjoy!
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