- 100g cocktail cherries, chopped
- 125g unsalted butter, room temperature
- 75g caster sugar
- 2 large eggs
- 125g self raising Flour
- 1tsp baking powder
- 16 cocktail cherries
- 100g milk chocolate
- 200 butter, softened
- 400g icing sugar
- 5 tbsp cocoa powder
- 1 bag of Cadbury Curly Wurlys, cut into sections
- 32 edible eyes
1 Pre-heat the oven to 190°C and divide 16 paper cases between 2 muffin tins.
2 Beat the butter and sugar together until pale and creamy, add the eggs a little at a time and continue to beat in between each addition.
3 Fold in the flour, baking powder and cherries and divide the mixture between the cases.
4 Bake in the oven for 15-20 minutes until golden and firm. Transfer to a wire rack to cool.
5 Put the chocolate in a heatproof bowl over a pan of barely simmering water (make sure the bowl isn’t touching the water) and stir until melted.
6 Mix the butter and icing sugar together and sift in the cocoa. Pour in the melted chocolate and mix again until smooth.
7 Pipe the icing over the cupcakes, top with a cocktail cherry (for the nose), add the candy eyes and use pieces of Cadbury Curly Wurly to create the antlers.
Recipe by Opies