Reindeer in a Snowdrift Cupcakes
This recipe was created based on an original design by Victoria Davies, who submitted it as part of the Renshaw ‘Design Your Own Christmas Cupcakes or Biscuits’ competition. Congratulations, Victoria on your winning design!
Uploaded by Renshaw Baking
- 400 g Renshaw Vanilla Frosting
- 100 g Renshaw Poppy Red Ready to Roll Icing
- 250 g Renshaw Belgian Milk Chocolate Modelling Paste
- Milk chocolate, melted
- Desiccated coconut
- Pink edible dust
Renshaw products used
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Melt your milk chocolate and add this to a piping bag (leave it to cool slightly first).
Prepare parchment paper or acetate sheets to pipe your antlers on to. You can use a template underneath or pipe these freehand. Snip the end off the piping bag and begin to pipe. Leave the antlers to cool before peeling the sheet away.
Pipe a swirl of Vanilla Frosting onto pre-prepared and cooled cupcakes.
Use a palette knife to smooth over the frosting to create a domed shape.
Tip some desiccated coconut into a bowl and dip the frosted part of the cupcakes into this so that it's all coated.
Knead the Poppy Red icing until it's smooth and pliable, and roll out 6 small Malteser sized balls. You can add a glaze to these if you want them to be shiny. Leave these to one side for now.
Knead the Belgian Milk Chocolate Modelling Paste until smooth and pliable, and roll out 12 balls, slightly bigger than the noses.
Shape and flatten these slightly by hand into pointed ear shapes.
Use a modelling tool to mark in lines for fur on the ears, then using a dry paintbrush (for food use only) sweep some pink edible dust over the middle of the ears.
Gently place your antlers, ears and nose into the frosting, then serve and enjoy!