Rudolph cup cakes

This recipe is fun to make with the kids for Christmas.

We based it on a recipe from Christmas Treats by Sara Lewis (Hamlyn, £4.99)

Makes 12 cakes

Preparation time: 40 minutes

Cooking time: 13-15 minutes

Pre-heat oven: 180C/350F/GM4



Ingredients:

1 tablespoon cocoa powder

1 tablespoon boiling water

125g (4oz) soft margarine or butter at room temperature

2 eggs

125g (4oz) caster sugar

125g (4oz) self-raising flour



To decorate:

150g (5oz) plain dark chocolate, broken into pieces

1 tablespoon of cocoa powder

1 tablespoon of boiling water

50g (2oz) butter at room temperature

125g (4oz) icing sugar

6 glace cherries

1 small packet of Smarties or M&Ms



Make the cakes:

1. Line a 12-section bun tin with paper cake cases.

2. Put the cocoa powder in a bowl and mix to a smooth paste with the boiling water.

3. Put all the remaining cake ingredients into a second bowl and beat until smooth.

4. Stir in the cocoa paste and divide the mixture into the 12 paper cake cases.

5. Bake in a pre-heated oven (180C/350F/GM4) for 13-15 minutes, until they are well risen and spring back when pressed with a fingertip.

6. Leave to cool.



Make the antlers:

1. Place chocolate pieces in a heatproof bowl and melt over a saucepan of gently simmering water.

2. Spoon melted chocolate into a piping bag and pipe antler shapes on to non-stick baking paper. (If you don't have a piping bag, use a knife as a "paintbrush" to "draw" the antlers using the chocolate - do it a bit like drawing a tree trunk with some branches coming off the side, laying the design on to the baking paper, be sure to make them thick enough so they will peel off the paper easily when cool).

3. Make enough antlers for two per cake and some for breakages.

4. Leave to dry and harden.



Decorating:

1. Mix the cocoa powder with the boiling water in a large bowl.

2. Add the butter then gradually beat in the icing sugar to make a smooth icing.

3. Spread the icing over the tops of the cupcakes (making sure they are thoroughly cool first).

4. Add a halved cherry for a nose and two sweets for eyes.

5. Using a knife, carefully peel the cooled antlers off the baking paper and stick at angles into the cupcakes.