Friday, December 11, 2015

Reindeer Magnolia Bakery Vanilla Cupcakes

Another Christmas theme project, everyone so impressed when seeing these cute little reindeer cupcakes :D. I am falling in love with turning the bakes with cute adorable outlook lol.

Cupcakes Recipe adapted from The Little Teochew's Magnolia Bakery Vanilla Cupcakes

Ingredients : Yields 25-26 cupcakes 5cm diameter
170g self-raising flour *
140g all-purpose plain flour
220g unsalted butter, softened
280g caster sugar
4 large eggs, at room temperature
1 cup milk
1 tsp pure vanilla extract (or vanilla bean for even more intensity)
½ tsp vanilla powder
* if you do not have self raising flour, you can substitute with these estimates: 170g plain flour + 2 1/2tsp baking powder + 1/2tsp (scant) baking soda + 1/4 tsp salt

Method :
1. Preheat oven to 170°C (350°F).
2. Line muffin tins with cupcake papers.
3. In a small bowl, combine the flours. Set aside.
4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition.
5. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
6. Carefully spoon the batter into the cupcake liners, filling them about slightly more than 2/3 full.
7. Bake for 20 to 25* minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
8. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

* At the 20-minute mark, reduce heat to 160°C (325°F). The tops of the cupcakes should be lightly golden.

To decorate as reindeer cupcakes, we had prepared the following :
  • Mini pretzel biscuits from Redman Gourmet Studio at Clementi
  • Mini mentos from NTUC Supermarket
  • M&M chocolates from NTUC Supermarket
  • Egg cookies from Daiso Singapore
  • Thick chocolate ganache (heat up 30g milk, remove from heat and add in150g couverture chocolate, stir till the chocolate is melted and smooth.), set aside for about 10-15 mins to cool a bit.

To assembly :
  1. Scoop one tablespoon of the chocolate ganache and apply on the top of the cupcakes.
  2. Take one egg cookie and place at the center bottom of the cupcake.
  3. Use a chopstick to dip a bit of chocolate ganache, put on the center of the 2 mini mentos, then place the 2 mini mentos side by side above the egg cookie.
  4. Take one brown color M&M cookies, dip some melted chocolate and place at the center of egg cookie
  5. Take 2 mini pretzel and place side by side at the upper position of cupcake.
  6. Chill in the fridge for 10-15 mins to set.

Notes :
  • 150g of the couverture chocolate is just nice to make 12-15 reindeer cupcakes 

Naked cupcakes before decoration.

This is posted at Party Maketsy Blog and Party Maketsy Instagram as well, 
a blog that sharing all party related info.

This post is linked at Cook and Celebrate: Christmas 2015 
hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe 

and Zoe from Bake for Happy Kids


  1. Hi there, hope you are all well ! These are such cuties.
    Happy weekend.
    Blessings, Kristy

  2. Hi Jess,

    These reindeer cupcakes are so easy to bake and so cute! I'm sure many Santa little helpers will love these!


  3. Wow! These are such cutieS! Looks so festive & YUMMY!

  4. Hi Jess I showed these to my daughter and she demanded I make them for her. These are just too cute lah!!


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