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Reindeer Cupcakes

By Dre | December 8, 2020

FLOUR POWER SEASONAL SPECIALS

EPISODE # CHRISTMAS EDIBLE GIFTS!!

Ease of Preparation: Easy

Yield: 12 Cupcakes

Yields1 Serving
Peanut Butter Cupcakes:
 ½ cup (120 ml) butter, room temperature
 ½ cup (120 ml) sugar
 ½ cup (120 ml) brown sugar
 2 eggs
 1 tsp (5 ml) vanilla
 1 ¼ cups (300 ml) flour
 ½ cup (120 ml) cocoa powder
 ½ tsp (2.5 ml) baking soda
 ½ tsp (2.5 ml) baking powder
 ¼ tsp (1 ml) salt
 ½ cup (120 ml) milk
 ½ cup (120 ml) sour cream
 12 mini peanut butter cups, unwrapped
Chocolate Peanut Butter Frosting:
 1 cup (240 ml) smooth peanut butter
 1 cup (240 ml) butter, room temperature
 ½ cup (120 ml) cocoa
 2 cups (480 ml) icing sugar
 3 tbsp (45 ml) milk
To Decorate:
 24 pretzels
 24 edible googly eyes
 12 small red gumdrops
To Make the Cupcakes:
1

Preheat oven to 350 F (175 C).

2

Line a cupcake tray with cupcake liners.

3

Cream together butter, sugar, and brown sugar.

4

Add eggs one at a time and keep beating until smooth.

5

Add vanilla and mix in.

6

In a separate bowl, mix together flour, cocoa powder, baking soda, baking powder, and salt.

7

Pour flour mixture into butter mixture, mixing to incorporate.

8

Add milk and sour cream and stir to incorporate.

9

Pour batter into lined cupcake tray.

10

Place an unwrapped mini peanut butter cup into the centre of each cupcake and press in gently.

11

Bake 15-18 minutes, until top springs back when pressed.

12

Remove from oven, take cupcakes out of tray, and let cool.

To Make the Frosting:
13

Cream together smooth peanut butter and butter.

14

Add cocoa powder and mix in.

15

Slowly add icing sugar and continue beating to incorporate.

16

Add milk, one tablespoon at a time, until thick but spreadable.

To Finish:
17

Frost the cupcakes.

18

Add two pretzels to each cupcake for the antlers.

19

Add googly eyes.

20

Add gum drops for the noses.

Ingredients

Peanut Butter Cupcakes:
 ½ cup (120 ml) butter, room temperature
 ½ cup (120 ml) sugar
 ½ cup (120 ml) brown sugar
 2 eggs
 1 tsp (5 ml) vanilla
 1 ¼ cups (300 ml) flour
 ½ cup (120 ml) cocoa powder
 ½ tsp (2.5 ml) baking soda
 ½ tsp (2.5 ml) baking powder
 ¼ tsp (1 ml) salt
 ½ cup (120 ml) milk
 ½ cup (120 ml) sour cream
 12 mini peanut butter cups, unwrapped
Chocolate Peanut Butter Frosting:
 1 cup (240 ml) smooth peanut butter
 1 cup (240 ml) butter, room temperature
 ½ cup (120 ml) cocoa
 2 cups (480 ml) icing sugar
 3 tbsp (45 ml) milk
To Decorate:
 24 pretzels
 24 edible googly eyes
 12 small red gumdrops

Directions

To Make the Cupcakes:
1

Preheat oven to 350 F (175 C).

2

Line a cupcake tray with cupcake liners.

3

Cream together butter, sugar, and brown sugar.

4

Add eggs one at a time and keep beating until smooth.

5

Add vanilla and mix in.

6

In a separate bowl, mix together flour, cocoa powder, baking soda, baking powder, and salt.

7

Pour flour mixture into butter mixture, mixing to incorporate.

8

Add milk and sour cream and stir to incorporate.

9

Pour batter into lined cupcake tray.

10

Place an unwrapped mini peanut butter cup into the centre of each cupcake and press in gently.

11

Bake 15-18 minutes, until top springs back when pressed.

12

Remove from oven, take cupcakes out of tray, and let cool.

To Make the Frosting:
13

Cream together smooth peanut butter and butter.

14

Add cocoa powder and mix in.

15

Slowly add icing sugar and continue beating to incorporate.

16

Add milk, one tablespoon at a time, until thick but spreadable.

To Finish:
17

Frost the cupcakes.

18

Add two pretzels to each cupcake for the antlers.

19

Add googly eyes.

20

Add gum drops for the noses.

Reindeer Cupcakes
IngredientsDirections