Sunday, 31 December 2017

Rudolph Cupcakes

This is the first year that the toddler has really 'got' Christmas. At 2.5 years, mainly through the medium of Peppa Pig's 'Christmas' book, Christmas is more than just eating lots of brightly coloured festive wrapping paper as it was last year (the year before she mostly slept through the big day whilst dressed in various 'My First Christmas' paraphenalia).

We've met Santa (twice; surprisingly he turns out to not be that busy this time of year), been required to redecorate the tree on several occasions, reiterated every morning that we only open ONE window on the advent calendar each day and firmly established that all she wants for Christmas is a pair of yellow trousers.

We've also been busy in the kitchen. In the toddler's Peppa Pig magazine there was a recipe for Rudolph cupcakes and I was instantly instructed 'MAMA MAKE!'. The toddler took on the role of executive chef, which mainly involved carefully studying my efforts to ensure they exactly replicated those in the magazine. To be honest, at best these look 'rustic', at worse, they look as though I consumed an entire vat of mulled wine before switching the oven on.

But hey, to completely misquote the best festive movie of all time (ahem, Love Actually) if you can't bake shoddy Rudolph cupcakes for your daughter at Christmas, when can you?

Merry Christmas all you lovely people.

Rudolph Cupcakes

Makes 12

For the cakes:
110g softened butter
110g caster sugar
2 free range eggs
1 tsp vanilla extract
110g self raising flour
1 tbsp milk

For the decoration:
100g milk chocolate
200ml double cream
24 giant white chocolate buttons
A dozen pretzels
12 mini digestive or jaffa cake biscuits
6 glace cherries, halved

1. Preheat the oven to 180C/350F/Gas Mark 4. Line a 12 hold muffin tin with paper cases
2. Beat together the butter and sugar until pale and fluffy. Gradually add the egg and stir in the vanilla
3. Fold in the flour with a large metal spoon. Add a little of the milk untila  dropping consistency is acheived
4. Spoon the mixture into the paper cases, ensure each case is approximately half full
5. Bake for 15 minutes or until risen and golden brown. Set aside to cool for ten minutes then remove from the tin and allow to completely cool on a wire rack
6. To make the chocolate icing: Melt the chocolate and double cream in a small pyrex bowl suspended over a pan of simmering water, stirring occasionally until completely melted
7. After reserving 1 tbsp of icing, gently spoon the chocolate icing over each cupcake and allow to set.
8. Place two white chocolate buttons as eyes on each cupcake and stick the pretzels on as antlers. Place a mini digestive biscuits on each cupcake and using leftover chocolate icing, 'stick' a cherry red nose to each biscuit
9. Pipe a little of the chocolate icing on each white chocolate button as eyes

Baker's notes

  • Happy Christmas!

No comments:

Post a Comment

Thank you very much for your comment- I appreciate every single one of them!