Very Merry REINDEER CHOC CUPCAKES MAKES: 12PREP TIME: 15 minsCOOKING TIME: 20 mins

INGREDIENTS125g butter, diced and softened¾ cup CSR Caster Sugar2 extra large eggs½ tsp vanilla extract1 ¾ cups WHITE WINGS Self-Raising Flour¼ cup NESTLÉ BAKERS’ CHOICE 100% Baking Cocoa1 tsp MASTERFOODS cinnamon¾ cup milk

cup COMMUNITY CO. CurrantsIcing2 tbsp milk100g NESTLÉ BAKERS’ CHOICE Milk MELTS½ cup CSR Soft Icing Mixture, sifted

METHOD 1. Pre-heat oven to 180°C/160°C fan forced. Line 12, ½ cup

capacity muffin pans with paper cases.2. Place butter and sugar into the bowl of an electric mixer,

beating until pale and creamy. Add eggs one at a time, mixing well between each addition. Mix in vanilla.

3. Fold in flour, cocoa and cinnamon, alternately with the milk until all combined and mixture is smooth. Fold in currants. Spoon mixture between patty cases and bake for 20 minutes until just cooked and top springs back when pressed. Remove to a cooling rack to cool completely.

4. For the Icing; Place milk in a microwave proof jug and microwave on medium heat for 45 seconds until hot. Add Milk Melts and stir through until melted and smooth. Whisk in the soft icing mixture. Spread over cooled cakes, leaving a couple tablespoons of icing for decorating.

5. Arrange the pretzel on each cupcake to create antlers. Place two White CHOC BITS on each cupcake to create eyes, use the remaining icing to attach the currants to create pupils. Place red SMARTIES in the middle to create a nose.

Decoration24 Pretzels24 NESTLÉ BAKERS’ CHOICE White CHOC BITS

24 COMMUNITY CO. Currants12 Red NESTLÉ Smarties