
Rudolph Butter Cupcakes
Level
moderate
Cooking
20 min
Preparation
45 min
Ingredients
Servings
12
SCS unsalted butter (soften) | 1⁄2 |
Plain flour | 170 g |
Baking powder | 2 tsp |
Salt | 1⁄2 tsp |
Caster sugar | 200 g |
Eggs | 2 |
Vanilla extract | 2 tsp |
Full fat sour cream | 120 g |
Dried cranberries | 1⁄2 cup |
Pretzels | 24 |
Red M&M | 1⁄2 cup |
Chocolate chips | 1⁄2 cup |
Round milk candy | 1 pack |
Nutella chocolate spread | 1 cup |
Marshmallows (each cut into half) | 6 |
How to cook
Step 1
- In a mixer, beat butter and caster sugar until pale white.
Step 2
- Mix in one egg at a time, followed by vanilla extract and full fat sour cream.
Step 3
- Mix plain flour, baking powder and salt in a bowl. Slow mix in the flour mixture into the batter.
Step 4
- Mix in dried cranberries evenly into the batter.
Step 5
- Divide batter among 12 cupcake liners in a cupcake baking tray.
Step 6
- Bake in 180°C for 18 to 20 minutes. Remove cupcakes from oven and set aside to cool down complete.
Step 7
- Trim and flatten the top of the cupcakes. Spread the top with Nutella chocolate spread.
Step 8
- Using the milk candy topped with chocolate chips to form the eyes, marshmallows along with red M&M to form the nose and face.
Step 9
- Lastly use a pair of pretzels to form the Rudolph ears.
Shop ingredients
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