Rudolph Chocolate Cakes


Ingredients

  • 125 g (4½ oz) unsalted butter, room temperature
  • 75 g (2½ oz) caster sugar 2 large eggs
  • 125 g (4½ oz) self-raising flour
  • 1 tsp baking powder
  • 100 g (3½ oz) Opies Cocktail Cherries, chopped
  • For the Decoration:
  • 100 g (3½ oz) milk chocolate
  • 200 g (7 oz) butter, softened
  • 400 g (14 oz) icing sugar
  • 5 tbs cocoa powder
  • 16 Opies Cocktail Cherries
  • 1 bag Cadbury’s Curly Wurlys, cut into sections
  • 32 edible eyes
Recipe and image courtesy of Opies.

A little festive baking this week, and who could resist these ultra-cute Rudolph Chocolate Cakes? Not us!

This recipe makes 16 Rudolphs, and the undecorated cakes can be made ahead and frozen for up to three months.

Singing while baking is entirely optional, though we can’t resist. All together, now – “Rudolph the red-nosed reindeer . . .”

Method:

  1. Pre-heat oven to 190 deg. C., 375 deg. F., Gas Mark 5. 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.
  3. Fold in the flour, baking powder and cherries and divide the mixture between the cases.
  4. Bake in the oven for 15 to 20 minutes until golden and firm. Transfer to a wire rack to cool.
  5. Put the chocolate in a heatproof bowl over a pan of barely simmering water (make sure the bowl isn’t touching the water) and stir until melted.
  6. Mix the butter and icing sugar together and sift in the cocoa. Pour in the melted chocolate and mix again until smooth.
  7. Pipe the icing over the cupcakes, top with a cocktail cherry (for the nose), add the candy eyes and use pieces of Cadbury’s Curly Wurly to create the antlers

We have more bake-ahead recipes for Christmas, including gift-worthy Cherry And Almond Florentines.

And, if you’re feeling brave, a 151-year-old recipe for mince-pies.

Happy baking!


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