Main Ingredients:
California raisins: 20g; Eggs: 3; Granulated sugar: 50g; Corn oil: 30g; Cocoa powder: 8g; Cake flour: 48g; Hot water: 10g.
Additional Ingredients:
Pretzel cookies: 12; M&M’s: 18 pieces; Whipped cream: 100g; Chocolate: 80g; Small round cookies: 6.
Flavor: Sweet; Technique: Baking; Time: Twenty minutes; Difficulty: Moderate.
Detailed Steps for Making Christmas Reindeer Cupcake
Prepare the ingredients, use eggs at room temperature for easier beating, and chop the California raisins for later use.
Mix cocoa powder and hot water evenly, then add corn oil and mix.
Beat the eggs in a bowl, add granulated sugar and beat until the pattern remains visible when lifted, forming a figure-eight with the egg beater.
Add cake flour in three portions to the batter, folding evenly each time before adding the next portion.
The final batter should be well mixed, not too runny, to ensure a firm cake texture.
Add 3 spoonfuls of batter to the cocoa mixture and mix until no oily smell is present.
Pour the cocoa mixture into the egg white foam and gently fold to combine, being careful not to deflate the mixture.
Fill the cupcake liners with the batter, this recipe makes enough for 6 standard cupcake liners, and sprinkle with chopped California raisins.
Place in a preheated oven on the middle rack, bake at 165 degrees for 20 minutes.
Once the cupcakes have cooled, mix melted dark chocolate with whipped cream, refrigerate for 2 hours, then spread on the cupcakes and decorate with cookies and candies. Chill for an additional 30 minutes before serving for the best appearance and taste.
