Like Santa on a snowy night, you won't want to be without our red-nosed chocolate cupcakes

Reindeer cupcakes on a cooling rack

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Ingredients

For the cupcakes

1 tbsp milk

2 medium eggs

150g butter

150g caster sugar

150g self-raising flour

½ tsp baking powder

tsp mixed spice

Zest of a small orange

45g dried cranberries

To decorate

100g softened butter

150g icing sugar

2 tbsp cocoa powder

Pinch of salt

4 Curly Wurly chocolate bars

12 glace cherries

Sultanas

White icing (2 tbsp icing sugar mixed with 2 tsp water)

Method

  1. Preheat the oven to 180°C. Line a deep muffin tin with 12 paper cases.
  2. Place the eggs, caster sugar, butter, flour, baking powder, milk and zest into a big mixing bowl and beat together (you can use an electric hand whisk for speed)
  3. Stir in the cranberries and spoon into the cup cases
  4. Bake for 18-20 minutes until well risen and lightly golden
  5. To make the icing, sieve the icing sugar into soft butter and beat until smooth
  6. Add the cocoa powder and salt, mixing until a smooth colour
  7. Chill in the fridge for 15-20 minutes
  8. Spread the icing evenly over the cold cakes. Cut the Curly Wurly bars in half and push into the cakes to form antlers
  9. Place two sultanas on each cake as eyes, adding a blob of white icing in the centre
  10. Finally, finish off your Rudolph by adding their signature cherry-red nose