Peppermint Reindeer Cupcakes for 8

Ingredients and Weight:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 2 large eggs
• 1 teaspoon peppermint extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 cup whole milk

Decoration:

• 16 Oreos, crushed fine
• 1/2 cup semisweet chocolate chips
• 8 candy canes, crushed
• 12 pretzel sticks
• 1 tube red gel icing

Preparation Time:

• 20 minutes

Cooking Time:

• 18-20 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, cream the butter until light and fluffy. Add the sugar gradually and beat until well combined.
3. Beat in the eggs one at a time, then stir in the peppermint extract.
4. In a separate bowl, whisk together the flour and baking powder. Gradually add to the wet ingredients, alternating with the milk until all is combined.
5. Fill cupcake liners halfway and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
6. Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Decoration:

1. For the "reindeer": Crush the Oreos into a fine dust. Use red gel icing to pipe a "V" shape on each cupcake for the nose.
2. Place 2 chocolate chips on each cupcake and draw on antlers with red gel icing.
3. For the "ears": Crush candy canes and place a spoon on top of each cupcake.
4. For the "antlers": Break pretzel sticks in half and insert into the sides of the cupcakes.

Nutritional Information:

• Calories: 350 per serving
• Fat: 15 grams
• Protein: 5 grams
• Carbohydrates: 50 grams

Dish Characteristics:

• Festive and Christmassy
• Peppermint flavor is refreshing and flavorful
• Easy to make and decorate

User Comments:

• "These cupcakes are adorable and delicious! Perfect for a holiday party."
• "I love the combination of chocolate and peppermint. These cupcakes are a hit!"
• "My kids had so much fun helping me decorate these reindeer cupcakes."

Special Precautions and Tips:

• If you don't have a muffin tin, you can use a 9x13 inch baking pan and bake for 25-30 minutes.
• To make sure the cupcakes are cooked through, check the toothpick every few minutes during the baking process.
• Let the cupcakes cool completely before frosting, otherwise, the frosting might melt.