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Takes: 40 minutes
Serves: 16 (makes)
No nutritional information available.
Ingredients
- 175g unsalted butter, room temperature
- 75g caster sugar
- 2 large eggs
- 125g self-raising flour
- 1 tsp baking powder
- 100g glace cherries, chopped
- 100g milk chocolate
- 200g butter, softened
- 400g icing sugar
- 5 tbsp cocoa powder
- 16 whole glace cherries
- 32 edible eyes
- 1 bag of Cadbury Curly Wurly, cut into sections
Method
1. Preheat the oven to 190°C/170°C Fan/Gas Mark 5, and divide 16 paper cases between 2 muffin tins.
2. Beat the butter and sugar together until pale and creamy, add the eggs a little at a time and continue to beat in between each addition. Fold in the flour, baking powder and cherries and divide the mixture between the cases.
3. Bake in the oven for 15 - 20 minutes until golden and firm. Transfer to a wire rack to cool.
4. Meanwhile melt the chocolate in a heatproof bowl over a pan of barely simmering water. In a separate bowl mix the butter and icing sugar together and sift in the cocoa. Pour in the melted chocolate and mix again until smooth.
5. Pipe the icing over the cupcakes, top with a cocktail cherry (for the nose), add the candy eyes and use pieces of Cadbury Curly Wurly to create the antlers.
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