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Reindeer Cupcakes

Reindeer Cupcakes
  • Prep 20 min
  • Total 45 min
  • Servings 24
Little hands will enjoy transforming these easy-to-make frosted chocolate cupcakes into mini-reindeers.
November 1, 2010

Ingredients

  • 1 pkg (510 g) Betty Crocker* SuperMoist Cake Mix (any flavour)
  • water, vegetable oil, eggs, called for on cake mix box
  • 1 tub (450 g) Betty Crocker* Creamy Deluxe Chocolate Frosting
  • chocolate shot (sprinkles)
  • large pretzel twists
  • miniature marshmallows
  • red cinnamon candies
  • small red gumdrops

Steps

  • 1
    Heat oven to 350°F (180°C) for shiny pans or 325°F (160°C) for dark or nonstick pans. Make and cool cake as directed on box for 24 cupcakes.
  • 2
    Frost cupcakes with frosting. Sprinkle chocolate shot over tops of cupcakes.
  • 3
    For each cupcake, cut pretzel twist in half; arrange on cupcake for reindeer antlers.
  • 4
    Cut miniature marshmallow in half; arrange on cupcake for eyes.
  • 5
    Center gumdrop below marshmallow halves for nose. Place red cinnamon candy below gumdrop for mouth. Store loosely covered.

  • Tip: Save time during the holidays! Freeze these cupcakes in an airtight freezer container up to 4 months. Decorate the frozen cupcakes; they'll thaw while you're decorating.

No nutrition information available for this recipe
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