christmas
Low sugar chocolate reindeer cupcakes
Have some fun in the kitchen this festive season with these cute and easy chocolate reindeer cupcakes! No sugar crashes or headaches here!
ingredients
You will need
- 1 x Noshu 98% Sugar Free Rich Chocolate Cake Mix
- 1 x pack Noshu 97% Sugar Free Dark Choc Baking Chips
- 1 x pack Noshu 95% Sugar Free White Choc Baking Chips
- 2 x 12 cup cupcake pans
- 18 x 65mm cupcake patties
- Electric mixer
for the cupcakes
- 1 x Noshu 98% Sugar Free Rich Chocolate Cake Mix
- 3/4 cup milk/nut milk or water
- 2 x extra large eggs
- 100g dairy-free spread or butter (melted)
for the frosting
- 1 x Noshu 98% Sugar Free Rich Chocolate Frosting sachet
- 2 tbsp full cream milk
- 4 tbsp butter (room temperature)
for a non-dairy frosting option
- 4 tbsp dairy-free spread (no milk needed)
to decorate
- 1 x pack Noshu 97% Sugar Fee Dark Choc Baking Chips
- 1 x pack Noshu 95% Sugar Free White Choc Baking Chips
- 4 tsp coconut oil
- Red food colouring
method
Preheat oven to 170°C (160°C fan forced). Adjust your oven shelf to be set to the middle height. Place patty pans in your cupcake baking trays.
mix
- Empty contents of the cake mix sachet into a large mixing bowl. Add in your eggs, milk and melted butter.
- Using an electric mixer, beat the mixture on medium speed for 2 minutes. Once the mixture is smooth, glossy, and uniform in texture evenly distribute the batter between the cupcake cases.
bake
- Bake in your pre-heated oven for 15-20 minutes. You’ll know your cupcakes are ready when a skewer inserted in the centre comes out clean.
- Remove the trays from the oven and place on a wire rack to cool for at least 5 minutes before removing the cupcakes from the tray.
frosting
- Add room temperature butter (or dairy-free spread) to a medium mixing bowl and beat with an electric mixer on high speed for 2 minutes until pale and creamy.
- Slowly add frosting mix, 1 tbsp at a time, beating on medium for a further 3–4 minutes until frosting is smooth. If using butter: Add the full cream milk and beat on high for an additional 2 minutes until frosting is aerated and doubled in volume.
- Now with your electric mixer, beat the mix on medium-high speed for a full 5 minutes. At 60-second intervals, scrape the sides and incorporate any remaining frosting mix. At the end of 5 minutes your frosting should appear whipped, pale, smooth, and creamy.
- Spread the frosting on your completely cooled cupcakes.
decorate
- Line a chopping board or baking tray with baking paper.
- Place your Dark Choc Baking Chips and 2 tsp of coconut oil in a small microwave safe bowl and melt on low heat, in 30 second intervals, stirring well in between until completely melted. Fill a piping bag with the melted chocolate and pipe reindeer antlers and eyes onto your baking paper. Refrigerate to set.
- Place your White Choc Baking Chips, 2 tsp of coconut oil and several drops of red food colouring in a small microwave safe bowl and melt on low heat, in 30 second intervals, stirring well in between until completely melted. Fill a piping bag with the melted chocolate and pipe a reindeer nose onto your baking paper. Refrigerate to set.
- Once your chocolate has completely set, decorate your cupcakes to make cute little reindeer faces.
- Enjoy!
store
Store in an airtight container for up to 5 days or freeze for up to 3 months.
