21 Days of gratitude recipe: Reindeer cupcakes

These adorable Reindeer cupcakes were made by Bianca from The Secret Life of Bee.

Choc Reindeer Cupcakes

makes 12-15


2 large eggs

200g sugar

180ml vegetable oil

1 tsp vanilla paste

190g flour

80g natural unprocessed cocoa powder

1 1/2 tsp baking powder

1/2 tsp bicarbonate of soda

pinch sea salt

250ml full-cream milk


Preheat the oven to 180 °C. Line a 12 or 15 cup cupcake tin with paper liners.

Cream sugar and eggs together. Add oil and vanilla and mix well.

Whisk together the flour, cocoa powder, baking powder, bicarbonate of soda and salt.

Mix the dry ingredients and milk into the egg mixture alternately until the batter is smooth.

Spoon the batter into the paper liners. For larger cupcakes use a 12 cup tin and for smaller cupcakes use a 15 cup tin.

Bake for approximately 25 minutes. Cool completely before icing.

For the icing:


50g dark chocolate

100g butter, softened

200g icing sugar

1 tsp vanilla paste


M&M’S or smarties

mini digestive biscuits

mini pack of liquorice all sorts


Melt chocolate in a double boiler. Cool.

Whip butter with an electric mixer until light and fluffy. Gradually add the icing sugar and vanilla and beat well.

Finally pour in the cooled chocolate and combine.

Ice cooled cupcakes and assemble reindeer faces with the pretzels, biscuits and sweets.

Use two sizes of piping tips to cut out the eyes from the layers of liquorice all sorts.

Stick on with a bit of icing and enjoy!

21 Days of gratitude - Reindeer cupcakes recipe

21 Days of gratitude - Reindeer cupcakes recipe

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