Reindeer Cupcakes
Posted: Tue Dec 22, 2009 4:52 pmThe holidays are finally here. I love this time of the year because there’s a lot of spending time with the family and baking! Here is a festive cupcake recipe that will be a hit with the kids! You can put your own twist to them. Let me know what you think!
Peanut Butter Reindeer Cupcakes
Ingredients:
Peanut Butter Cupcakes:
3/4 cup - all purpose four
1 teaspoon - baking powder
1/4 teaspoon - salt
1/2 cup - creamy peanut butter
1/4 cup - butter or margarine, softened
1/2 cup - Florida Crystals® Organic Cane Sugar
1/2 cup - firmly packed Florida Crystals® Organic Brown Sugar
3 - eggs
1/3 cup - milk
1 teaspoon - vanilla
Chocolate Buttercream Frosting:
3 cups- Florida Crystals® Organic Powdered Sugar
1/2 cup - butter or margarine
1/3 cup - Dutch processed unsweetened cocoa powder
1/3 cup - milk
Decorations:
pretzels
chocolate covered candies
Preparation:
Preheat oven to 350°F. Line 12 muffin cups with paper baking cups.
In medium bowl, combine flour, baking powder and salt; set aside. In large bowl with mixer at medium speed, beat peanut butter, butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition. Add milk and vanilla. Add dry ingredients; beat until well mixed. Pour batter into prepared muffin cups.
Bake 18-24 minutes or until toothpick in center comes out clean. Cool in pan 5 minutes. Carefully remove cupcakes from pan; place on wire racks. Cool completely.
To Prepare Chocolate Buttercream Frosting:
Combine in a large bowl, with mixer at low speed, Organic Powdered Sugar and butter. Add Dutch processed unsweetened cocoa powder and milk. Beat at medium speed 1-2 minutes until creamy. If desired add more milk until frosting is spreading consistency. Reserve 1/4 cup frosting. Frost cupcakes with remaining frosting.
To make reindeer on each cupcake, insert 2 pretzels for antlers and 2 candy pieces for eyes. Dip 1 “any color” candy piece in reserved 1/4 cup frosting to cover; place on face for base of nose. Top with red candy piece to complete nose.
Makes 12 cupcakes.
Peanut Butter Reindeer Cupcakes
Ingredients:
Peanut Butter Cupcakes:
3/4 cup - all purpose four
1 teaspoon - baking powder
1/4 teaspoon - salt
1/2 cup - creamy peanut butter
1/4 cup - butter or margarine, softened
1/2 cup - Florida Crystals® Organic Cane Sugar
1/2 cup - firmly packed Florida Crystals® Organic Brown Sugar
3 - eggs
1/3 cup - milk
1 teaspoon - vanilla
Chocolate Buttercream Frosting:
3 cups- Florida Crystals® Organic Powdered Sugar
1/2 cup - butter or margarine
1/3 cup - Dutch processed unsweetened cocoa powder
1/3 cup - milk
Decorations:
pretzels
chocolate covered candies
Preparation:
Preheat oven to 350°F. Line 12 muffin cups with paper baking cups.
In medium bowl, combine flour, baking powder and salt; set aside. In large bowl with mixer at medium speed, beat peanut butter, butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition. Add milk and vanilla. Add dry ingredients; beat until well mixed. Pour batter into prepared muffin cups.
Bake 18-24 minutes or until toothpick in center comes out clean. Cool in pan 5 minutes. Carefully remove cupcakes from pan; place on wire racks. Cool completely.
To Prepare Chocolate Buttercream Frosting:
Combine in a large bowl, with mixer at low speed, Organic Powdered Sugar and butter. Add Dutch processed unsweetened cocoa powder and milk. Beat at medium speed 1-2 minutes until creamy. If desired add more milk until frosting is spreading consistency. Reserve 1/4 cup frosting. Frost cupcakes with remaining frosting.
To make reindeer on each cupcake, insert 2 pretzels for antlers and 2 candy pieces for eyes. Dip 1 “any color” candy piece in reserved 1/4 cup frosting to cover; place on face for base of nose. Top with red candy piece to complete nose.
Makes 12 cupcakes.