TZUTC: -0800   
   MSGID: 35310.fidonet_cooking@1:105/500 2db07b56   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Reindeer Cupcakes   
    Categories: Cakes, Christmas   
         Yield: 12 Cupcakes   
       
     4 1/2 oz Butter (125 g); softened   
         6 oz Caster sugar (175 g)   
         2    Free-range eggs   
         7 oz Self raising flour (200 g)   
         2 tb Cocoa powder   
     3 1/2 oz Milk; (100 ml)   
     3 1/2 oz Dark chocolate (100 g);   
              - melted, 70% cocoa solids   
         2 tb Irish cream liqueur   
              - (optional)   
        50 g  Dark chocolate; chopped   
         3 tb Double cream   
              Giant chocolate buttons   
              Crisp-coated chocolates;   
              - such as Smarties or M&Ms   
              Mini pretzels   
              Black writing icing   
              Mini marshmallows; sliced   
       
     Preparation time: 30 minutes   
     Cooking time: 30 minutes   
        
     Christmas cupcakes are perfect for baking with children or for   
     parties and bake sales. These easy reindeer cupcakes are great for   
     the festive season and will become a family favourite in no time.   
        
     Preheat the oven to 170?C/325?F/Gas 3. Line a 12-hole muffin tray   
     with paper cases.   
        
     Beat the butter and sugar together until light and creamy. Gradually   
     beat in the eggs until well combined. Sift in the flour and cocoa   
     powder and mix until combined. Fold in the milk, melted chocolate and   
     Irish cream liqueur, if using.   
        
     Spoon the mixture into the muffin cases and bake for 20 to 25   
     minutes, or until well risen and lightly firm to the touch. Remove   
     the cakes from the tin and set aside to cool on a cooling rack.   
        
     For the icing, heat the chocolate and cream in a saucepan over a low   
     heat until the chocolate has melted. Whisk the mixture until smooth   
     and set aside to cool slightly.   
        
     To decorate the cupcakes, spread the icing over the top of the   
     cupcakes. Spoon the remaining icing into an icing bag fitted with a   
     small nozzle.   
        
     Press a chocolate button onto the cake as a nose, then stick a   
     crisp-coated chocolate on top using a little icing. Stick on two   
     slices of marshmallows as the eyes, and use the black writing icing   
     for the pupils. Stick on the pretzels as the ears.   
        
     Recipe by Mari Williams   
        
     Recipe FROM:   
        
       
   MMMMM   
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