Reindeer Cupcakes

Cupcakes:

• 125g butter, diced and softened
• ¾ cup CSR Caster Sugar
• 2 extra large eggs
• ½ tsp vanilla extract
• 1 ¾ cups White Wings Self-Raising Flour
• ¼ cup baking Cocoa
• 1 tsp cinnamon
• ¾ cup milk
• ⅓ cup currants

Icing:

• 2 tbs milk
• 100g milk chocolate melts
• ½ cup CSR Soft Icing Mixture, sifted

Decorations:

• 24 pretzels
• 24 white chocolate buttons
• 24 currants
• 12 red smarties

1. Pre-heat oven to 180°C (160°C fan-forced). Line 12, ½ cup capacity muffin pans with paper cases.
2. Place butter and CSR Caster Sugar into the bowl of an electric mixer, beating until pale and creamy. Add eggs one at a time, mixing well between each addition. Mix in vanilla.
3. Fold in combined flour, cocoa and cinnamon, alternately with the milk until all combined and mixture is smooth. Fold in currants. Spoon mixture between patty cases and bake for 20 mins until just cooked and top springs back when pressed. Remove to a cooling rack to cool completely.
4. For the Icing, place milk in a microwave proof jug and microwave on medium heat for 45 secs until hot. Add chocolate melts and stir through until melted and smooth. Whisk in the CSR Soft Icing Mixture. Spread over cooled cakes, leaving a couple tablespoons of icing for decorating.
5. Arrange the pretzel on each cupcake to create antlers. Place two white buttons on each cupcake to create eyes, use the remaining icing to attach the currants to create pupils. Place a red smartie in the middle of the eyes to create a nose.