Get the festive fun off to a flying start this Christmas with Annabel’s sleigh-stopping bake. Kids will love making and assembling Santa and his tasty team!
Preparation Time: 15 minutes
Servings: 12 cupcakes
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Temperature: 160°
Air Fryer Setting: Manual
Cooking Time: 25 minutes
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Ingredients:
- 150g margarine
- 150g caster sugar
- 150g self-raising flour
- 2 large eggs,
- 2 tbsp milk
- ½ tsp baking powder
- 2 tbsp cocoa powder
- 100g beetroot, cooked and grated
Icing:
- 200g white vanilla buttercream
- 2 tbsp cocoa powder
Decoration:
- 12 mini Jaffa Cakes
- Edible eyes
- Brown and red M&Ms
- Pretzels
- 2 Kit Kats (4 fingers)
- Chocolate fingers
- 4 candy canes
- 1 chocolate Santa
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Method:
1. Preheat the oven to 160°C Fan / 350°F / Gas.
2. Line a 12-hole muffin tin with cases.
3. Measure the cake ingredients into a large bowl. Beat until smooth. I’m using the Dualit Hand Mixer with flat beater attachment for ease.
4. Spoon into the cases and bake for 20-25 minutes until well risen and set in the centre.
5. To decorate the reindeer, mix the buttercream and cocoa powder together in a bowl. Again, I’ve used the Dualit Hand Mixer flat beater for a smooth consistency.
6. Spread the chocolate buttercream over each cupcake, and then add a Jaffa Cake to each one, with a brown or red M&M to make the nose (use a small amount of buttercream to stick the M&M’s on).
7. Add the eyes, and then two pretzels to each one to make the antlers.
8. To assemble, lay a track using chocolate fingers. Build a sleigh by laying 2 Kit Kats across 4 candy canes, using chocolate buttercream to stick as needed. Place the chocolate Santa on the sleigh, and then arrange the reindeer cupcakes and edible sleigh across the tracks.
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The cupcakes were super easy to make using Dualit’s Hand Mixer - the secret ingredient to brilliant bakes.
For great advice and information on child nutrition and weaning, visit www.annabelkarmel.com
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