Reindeer Cupcakes

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Reindeer Cupcakes

Ingredients

  • Prepared frosted cupcakes
  • Milk chocolate candy melts or Vanilla Wafers (one per cupcake)
  • Snyder’s of Hanover Mini’s (2 per cupcake) or Thins (1 per cupcake)
  • Cake Mate Red Decors
  • Cake Mate Easy Squeeze, white
  • Cake Mate Writing Icing, black

Directions

  1. Directions for the Mini’s Reindeer (on left):

  2. Melt the milk chocolate candy melts in a plastic sandwich bag following package instructions. Snip of a corner, and pipe two globes of chocolate, one slightly larger than the other. Place a Red Décor on the still warm chocolate melt for the nose.

  3. When the chocolate melt globes are cooled, squeeze two small circles of the white Easy Squeeze for the eyes. When dry, squeeze a small dot of the black Writing Icing on the center of each of the white eyes to make the pupils with the Writing Icing. On both sides of the reindeer’s head, gently push in a Mini Pretzel into the cupcakes to create the antlers.

  4. Directions for the Thins Reindeer (on right):

  5. Place a vanilla wafer in the center of the prepared cupcake. Using a drop of the white Easy Squeeze as “glue”, position the Red Décor on the wafer to create a nose. Squeeze out two small circles of the white Easy Squeeze to make the eyes. When dried, squeeze a small drop of the black Writing Icing to make the pupils.

  6. Hint: To smooth out the Easy Squeeze and help make a well-shaped circle and smooth surface, dip an artist’s brush in water, tap gently to remove excess water, and lightly smooth out the icing.