Reindeer Unicorn Cupcakes
Take your holiday baking up a notch with these Reindeer Unicorn Cupcakes. A classic chocolate cupcake with chocolate frosting, but there is nothing simple about this recipe. Decorated in the most festive way with reindeer antler's, ear, holly leaves, and a fun unicorn horn.
Ingredients
- Unicorn Ear Ingredients
- 1 chocolate fondant container
- 1 white fondant container
- Wilton icing tip 2D
- Wilton icing tip #2
- 1 C powdered sugar
- 1 rolling pin
- 1 cutting board
- 1 can of edible gold spray
Chocolate Cupcakes
- 1 C flour
- ¼ C plus 2 tablespoons unsweetened cocoa powder
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ C brown sugar
- ½ C sugar
- ⅓ C Canola oil
- ½ C buttermilk
- 1 large egg room temp.
- 1 tsp. pure vanilla extract
Chocolate Frosting
- 1 C unsalted sweet cream butter softened
- 2 1/2 C powdered sugar
- 1/4 C cocoa powder
- 3 tbsp heavy whipping cream
- 1 tsp vanilla extract
- 1 large piping bag with a star tip
Decorating Ingredients
- Gold foiled antler cupcake toppers
- https://www.michaels.com/gold-foil-antler-cupcake-toppers-by-celebrate-it/10605313.html
- Royal Icing unicorn horns
- https://www.hobbylobby.com/Party-Baking/Baking-Supplies/Sprinkles-Decorations/Unicorn-Horn-Icing-Decorations/p/80875980?gclid=CjwKCAiAlO7uBRANEiwA_vXQ-9ialvP9F7Po9_A49vL5kl4vE_SSp9Qjy3auEesZkULjkRO9jWjqUhoC8DkQAvD_BwE
- Red premade cake icing with a number 2 tip
- Green premade cake icing with a number 362 leaf tip
Instructions
- Sprinkle some powdered sugar onto your cutting board and rolling pin
- Roll out half of both colors of fondant to be 1/8 thick
- Using the 2D icing tip, cut out 36 chocolate round circles
- Using the #2 icing tip, cut out 36 white round circles
- Spray the white circles with the gold edible spray
- Using the #2 tip again, cut the gold circle a tad bit smaller
- Using a paintbrush, brush a really small amount of water onto the chocolate circles
- Place the gold circles into the center of the chocolate
- Carefully pick up the chocolate circle and pinch the bottom of the ears
- Set aside and repeat with the remaining 35 circles
- Allow drying for 2 hours before starting your cupcakes
- Preheat oven to 350°F.
- Line your muffin pans with cupcake liners and set them aside.
- In a large bowl, add together the flour, cocoa powder, baking powder, baking soda, and salt, sift to combine.
- Add in the sugar and brown sugar stir until combined.
- Add the oil, buttermilk, egg, cream beer, and vanilla extract. Stir until combined.
- Pour the batter 3/4 in the cupcake liners. Fill each one 3/4 of the way full.
- Bake at 350°F for 17-20 minutes. Remove the cupcakes from the oven.
- Transfer the cupcakes to a wire rack to cool
- Chocolate frosting In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer. Add the butter on medium speed and beat for 1 minute.
- Add in the powdered sugar and cocoa powder 1 cup at a time. Continue to mix to combine.
- Add the heavy whipping cream and vanilla extract.
- Mix at medium-high speed until the mixture is combined
- Frost the cooled cupcakes with the chocolate frosting
- Place the antlers into the cupcake on the side
- Place 1 ear on each side of the cupcake in front of the antlers
- Place a unicorn horn into the middle of the frosting in between the antlers
- Using the red icing, pipe 3 red dots on the right side of frosting in front of the ear
- Pipe two Leafs using the green frosting behind the red dots for the holly
- Enjoy!