Rudolph Butter Cupcakes
½ block SCS unsalted butter (soften)
170g Plain flour
2 tsp Baking powder
½ tsp Salt
200g Caster sugar
2 tsp Vanilla extract
120g Full fat sour cream
½ cup Dried cranberries
½ cup Red M&M
½ cup Chocolate chips
1 pack Round milk candy
1 cup Nutella chocolate spread
6 Marshmallows (each cut into half)
In a mixer, beat butter and caster sugar until pale white.
Mix in one egg at a time, followed by vanilla extract and full fat sour cream.
Mix plain flour, baking powder and salt in a bowl. Slow mix in the flour mixture into the batter.
Mix in dried cranberries evenly into the batter.
Dived batter among 12 cupcake liners in a cupcake baking tray.
Bake in 180°C for 18 to 20 minutes. Remove cupcakes from oven and set aside to cool down complete.
Trim and flatten the top of the cupcakes. Spread the top with Nutella chocolate spread.
Using the milk candy topped with chocolate chips to form the eyes, marshmallows along with red M&M to foam the nose and face. Lastly using a pair of pretzels to foam the Rudolph ears.
This recipe was first published on FairPrice Online.
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