Christmas Cupcakes and Candy Cane Fun

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It’s finally December, my favourite time of year. I love Christmas so so much, I’m like a 22 year old kid! For me Christmas is all about the food so today I’ll be making reindeer muffins, Christmas tree fairy cakes and having a little fun moulding candy canes into different shapes – all good stuff. Today’s recipes are focused around being as easy as possible, using shop bought treats and snacks to create cute festive treats.



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To make this for yourself you will need:

For the reindeer muffins and Christmas tree fairy cakes:
♡ 250g/8½oz/2¼ cups self-raising flour
♡ 25g/¾oz/¼ cup cocoa powder
♡ 2 tsp. baking powder
♡ 125g/4½oz/⅔ cup caster sugar
♡ 50g/1¾oz/¼ cup dark muscovado sugar
♡ 175g/¾ cup milk
♡ 2 large eggs
♡ 100ml/½ cup sunflower oil
♡ 75g/2⅔oz/¾ cup dark chocolate
♡ 2 tsps. vanilla extract
♡ 150g/5¼oz/1½ cups dark chocolate chips
♡ Small bag of white chocolate buttons
♡ Small bag of mini pretzels
♡ Black royal icing
♡ Box of mini Jaffa Cakes
♡ Tube of Smarties-just the red and brown ones
♡ Ice cream cones
♡ Green butter cream-see below
♡ Chocolate buttercream-see below

For the chocolate butter cream:
♡ 50g/1¾oz/½ cup melted dark chocolate
♡ 100g/3½oz/½ cup unsalted butter
♡ 200g/7oz/1½ cups icing sugar
♡ 1 tsp. vanilla extract
♡ Milk to loosen

For the green vanilla Butter cream:
♡ Green food colour-I use Wilton
♡ 100g/3½oz/½ cup unsalted butter
♡ 200g/7oz/1½ icing sugar
♡ 1 tsp. vanilla extra
♡ Milk to loosen
♡ Mint extract-optional

Equipment you will need:
♡ Muffin cakes
♡ Fairy cake cases
♡ Muffin tin
♡ Fairy cake tin
♡ several mixing bowls
♡ Jug
♡ spatula
♡ Mixer
♡ Whisk
♡ Pallet knife
♡ Tongues

1. Sift the flour, cocoa powder and baking powder into a mixing bowl. Stir in the caster and muscovado sugar and then add the milk, sunflower oil and vanilla extract and mix. Add two eggs bit by bit and fold in the melted dark chocolate. Finally add in the chocolate chips. Divide evenly between the muffin cases and fairy cases and bake at 170°C/340°F fan for around 15 minutes for the fairy cakes and 20-22 for the muffins. Allow to cool.
2. For the chocolate buttercream, soften the butter and slowly add in the icing sugar. Then add the vanilla extract and melted dark chocolate. For the green buttercream, replace the dark chocolate with green food colour and mint extract if you like.
3. For the reindeer muffins, pipe on a swirl of chocolate buttercream and smooth over with a pallet knife. Stick on two pretzels at the top for the antlers and a mini Jaffa Cake for the mouth. Then stick on a red or brown Smartie for the nose and the white chocolate buttons for the eyes. Finally pipe black dots to finish off the eyes.
4. To make the Christmas tree fairy cakes, pipe a ring of chocolate buttercream around the fairy cake and push in an ice cream cone. Smooth down the buttercream and spread the green buttercream up the sides of the cone. Then using a small star tip, turn the cone into a Christmas tree. Finally make it snow with icing sugar.
5. Lastly, bake the candy canes at 100°C/215°F fan for around 8 minutes and mold into any shape you like. These are fairly hot to be careful and use a pair of tongues if needed. The candy canes look quickly, so you’ll need to work fast.

Check out my website here for more tips and tricks


Jingle Bells by Kevin MacLeod is licensed under a Creative Commons Attribution license (

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