INGREDIENTS:

1 chocolate cake mix, 4 eggs, 1/2 cup milk, 1/2 cup unsalted butter (melted), 1/3 cup sour cream, 1 cup unsalted butter (softened), 1/2 cup unsweetened cocoa powder, 1/2 teaspoon vanilla extract, 1/4 cup heavy cream, 4 cups powdered sugar, pretzels, red M&M’s, candy eyes

Cupcakes:

• 1 chocolate cake mix
• 4 eggs
• 1/2 cup milk
• 1/2 cup unsalted butter, melted
• 1/3 cup sour cream

Frosting:

• 1 cup unsalted butter, softened
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon vanilla extract
• 1/4 cup heavy cream
• 3 cups powdered sugar

Toppings:

• Red M&M’s (for noses)
• Pretzels (for antlers)
• Candy Eyes

INSTRUCTIONS how to make Reindeer Cupcakes:

Cupcakes

1. Preheat the Oven: Set your oven to 350°F (175°C) and prepare a muffin tin with cupcake liners.
2. Mix Ingredients: In a large bowl, combine the chocolate cake mix, eggs, milk, melted butter, and sour cream. Stir until the mixture is smooth.
3. Fill the Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
4. Bake: Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack before adding frosting.

Frosting

1. Make the Frosting: In a bowl, beat the softened butter until creamy. Gradually add the cocoa powder, vanilla extract, heavy cream, and powdered sugar, mixing until the frosting is smooth and fluffy.
2. Frost the Cupcakes: Spread or pipe the chocolate frosting onto each cooled cupcake.

Decoration

1. Create Reindeer Faces: Place two pretzels at the top of each cupcake to resemble antlers, add a red M&M in the center for the nose, and position two candy eyes above the nose to complete each reindeer face.

How to store Reindeer Cupcakes:

How to Store Reindeer Cupcakes
Store your decorated Reindeer Cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, place them in the refrigerator, where they will stay fresh for up to 5 days. Before serving, let them sit at room temperature to soften the frosting.

How to Freeze Reindeer Cupcakes
To freeze, place undecorated cupcakes in an airtight container or wrap them individually in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature before frosting and decorating. Frosted cupcakes can also be frozen, but decorations like candy eyes and pretzels may not retain their texture when thawed, so it’s best to add those fresh after thawing.

Tips for Making the Perfect Reindeer Cupcakes:

• Use Fresh Pretzels: To keep the “antlers” crisp, use fresh pretzels for each batch. Stale pretzels may soften and lose their shape.
• Chill the Frosting: If the frosting is too soft while decorating, chill it for a few minutes. This will make it easier to pipe or spread neatly.
• Add Decorations Right Before Serving: For the best look, add candy eyes, M&M noses, and pretzels just before serving. This prevents the pretzels from absorbing moisture and getting soggy.
• Experiment with Different M&M Colors: Use different colors to create a whole reindeer family or stick with red for the classic Rudolph look.

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Reindeer Cupcakes

Reindeer Cupcakes are festive chocolate treats topped with cocoa frosting, pretzel antlers, M&M noses, and candy eyes—perfect for holiday fun!

Course Dessert

Cuisine American

Keyword chocolate cupcakes, cupcake recipe, reindeer cupcakes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 24

Ingredients

Cupcakes:

• 1 chocolate cake mix
• 4 eggs
• 1/2 cup milk
• 1/2 cup unsalted butter melted
• 1/3 cup sour cream

Frosting:

• 1 cup unsalted butter softened
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon vanilla extract
• 1/4 cup heavy cream
• 4 cups powdered sugar

Toppings:

• Pretzels for antlers
• Red M&M’s for noses
• Candy eyes

Instructions

Cupcakes

• Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
• Mix Ingredients: In a large bowl, combine the chocolate cake mix, eggs, milk, melted butter, and sour cream. Stir until smooth.
• Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling each about 2/3 full.
• Bake: Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on a wire rack before frosting.

Frosting

• Prepare Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add the cocoa powder, vanilla extract, heavy cream, and powdered sugar, beating until smooth and fluffy.
• Frost Cupcakes: Using a piping bag or spatula, frost each cooled cupcake with the chocolate frosting.

Decoration

• Add Reindeer Faces: Place two pretzels at the top of each cupcake to form antlers, a red M&M in the center as the nose, and two candy eyes just above the nose to complete the reindeer face.

The post Reindeer Cupcakes Recipe appeared first on Tasty Homemade Recipes.

What is a Bundt Cake?

A bundt cake is a type of cake baked in a distinctive ring-shaped pan known as a bundt pan. The pan’s unique design, with fluted or grooved sides, gives the cake its characteristic shape and allows for even baking and a beautiful presentation. Bundt cakes can come in various flavors and are often glazed or dusted with powdered sugar for a decorative touch. This classic dessert is perfect for any occasion, from casual gatherings to festive celebrations.

You can learn more about bundt cakes, including decoration tips and the different types available, by reading here.

STEP BY STEP VIDEO GUIDE:

INGREDIENTS for Vanilla Bundt Cake:

CAKE:

• 1 cup (226 g) unsalted butter, softened
• 6 oz (170 g) cream cheese, softened
• 2 ½ cups (500 g) granulated sugar
• 6 large eggs, room temperature
• 1 Tablespoon vanilla extract
• 3 cups (375 g) all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ⅓ cup (78 ml) whole milk

GLAZE:

• 2 cups (250 g) powdered sugar
• 2 Tablespoons melted butter (salted or unsalted)
• 1-3 Tablespoons milk, plus more as needed

How to Grease a Bundt Pan with Crisco and Flour:

Greasing your bundt pan properly is the most important step to ensure your cake doesn’t stick and comes out perfectly every time. There are several ways to grease a bundt pan, including using melted butter, cooking spray, or a combination of oil and flour. Here, we’ll use Crisco and flour for the best results:

Materials Needed:

• Crisco (vegetable shortening)
• All-purpose flour
• Paper towel or zipper bag

Instructions:

1. Apply Crisco:
   • Use a paper towel or zipper bag to coat the inside of the bundt pan with Crisco, covering all the grooves and the central tube thoroughly.
2. Add Flour:
   • Sprinkle a few tablespoons of flour into the pan.
   • Tilt and rotate the pan to distribute the flour evenly over the greased surfaces, then tap out any excess.
3. Check Coverage:
   • Inspect for any bare spots and add more Crisco and flour if needed.
4. Ready to Use:
   • Your pan is now prepped for the batter. Keep the pan upright to prevent the flour from shifting.

INSTRUCTIONS for Vanilla Bundt Cake:

• Preheat Oven: Preheat your oven to 350°F (177°C) and grease a bundt pan using Crisco and flour.
• Cream Butter and Cream Cheese: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
• Add Sugar: Gradually add the granulated sugar to the butter and cream cheese mixture, mixing well until light and fluffy.
• Add Eggs: Add the eggs two at a time, beating well after each addition.
• Mix in Vanilla: Stir in the vanilla extract until evenly combined.
• Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
• Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mixing until just combined.
• Bake: Pour the batter into the prepared bundt pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

• Cool: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
• Prepare Glaze: In a medium bowl, whisk together powdered sugar, melted butter, vanilla extract, and milk until smooth. Adjust the consistency with more milk if needed.
• Glaze Cake: Once the cake is completely cooled, drizzle the glaze over the top.
• Serve: Slice and enjoy this decadent and moist bundt cake!

Tips:

• Room Temperature Ingredients: For best results, make sure the butter, cream cheese, and eggs are at room temperature.
• Adjust Glaze Consistency: Add milk gradually to the glaze until you reach the desired thickness.
• Cooling: Ensure the cake is completely cooled before glazing to prevent the glaze from melting.

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Vanilla Bundt Cake Recipe

This Vanilla Bundt Cake is a moist and flavorful dessert with a rich, creamy texture and a sweet glaze, perfect for any occasion.

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 12 slices

Ingredients

Cake

• 1 cup (226 g) unsalted butter, softened
• 6 oz (170 g) cream cheese, softened
• 2 ½ cups (500 g) granulated sugar
• 6 large eggs room temperature
• 1 Tablespoon vanilla extract
• 3 cups (375 g) all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ⅓ cup (78 ml) whole milk

Glaze

• 2 cups (250 g) powdered sugar
• 2 Tablespoons melted butter salted or unsalted
• 1-3 Tablespoons milk plus more as needed

Instructions

• Preheat Oven: Preheat your oven to 350°F (177°C) and grease a bundt pan using Crisco and flour.
• Cream Butter and Cream Cheese: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
• Add Sugar: Gradually add the granulated sugar to the butter and cream cheese mixture, mixing well until light and fluffy.
• Add Eggs: Add the eggs two at a time, beating well after each addition.
• Mix in Vanilla: Stir in the vanilla extract until evenly combined.
• Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
• Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mixing until just combined.
• Bake: Pour the batter into the prepared bundt pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
• Cool: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
• Prepare Glaze: In a medium bowl, whisk together powdered sugar, melted butter, vanilla extract, and milk until smooth. Adjust the consistency with more milk if needed.
• Glaze Cake: Once the cake is completely cooled, drizzle the glaze over the top.
• Serve: Slice and enjoy this decadent and moist bundt cake!

The post Vanilla Bundt Cake Recipe (VIDEO) appeared first on Tasty Homemade Recipes.