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Pull-Apart Reindeer Cupcakes

Tear into Christmas with these pull-apart reindeer cupcakes

Dr. Oetker Pull-Apart Reindeer Cake
Serves: 34

Ingredients
34 plain cupcakes
3 Dr. Oetker Buttercream Style Icing – Classic Vanilla
3 Dr. Oetker Buttercream Style Icing – Rich Chocolate
1 tube Dr. Oetker Extra Strong Black Food Colour Gel
1 tube Dr. Oetker Extra Strong Red Food Colour Gel
1 tube Dr. Oetker Extra Strong Green Food Colour Gel
Dr. Oetker 4-Cell Bright and Bold Sprinkles

Preparations

  1. Start by colouring your buttercream. Take 100 grams of chocolate buttercream and colour with 1 tube of black food colouring. Mix well, cover, and refrigerate until needed. To create your red butter icing, take 100 grams of vanilla buttercream and combine with 10 grams of red food colouring. Stir to combine, cover, and refrigerate until needed. Repeat the same steps to create your green buttercream.

  2. Next, take a large board or surface area where you will be serving your cake and arrange your cupcakes into a reindeer shape.

  3. Using a palette knife, take a small amount of buttercream and spread over the bottom of each cupcake and place back down in the correct spot. (This will help them from moving around when you come to decorate them.)

  4. Take 1 tub of vanilla buttercream and whip using an electric hand mix until its turns white (around 2 minutes).

  5. Place the buttercream into a piping bag fitted with a large round nozzle (round 2A nozzle.) Pipe around the three top cupcakes on either side where the ears will lie and fill in the center with the icing. Next, pipe around the top 4 cupcakes on either side where the antlers will sit and fill with icing. Set piping bag aside for later use.

  6. Using a palette knife smooth over the white icing.

  7. Next, take another piping bag and fit with a large star nozzle (star 30 nozzel) and fill with one tub of rich chocolate butter icing. Piping small star shapes, start to create the shape of the reindeers face by going around the cake then fill in the entire face area with the star shapes.

  8. Next place half a tub of rich chocolate butter icing in a bowl and whip using an electric hand whisk until it starts to turn light brown (around 3 minutes). Place the icing into a piping bag fitted with a large round-tipped nozzle (round 2A nozzle.)

  9. Create the antler and ear details with this icing.

  10. Next take your reserved white butter icing in the piping bag and create the eye shapes, fill in the center, and smooth over.

  11. Remove your black butter icing from the fridge and place into a piping bag with a round tipped nozzle (round 2A nozzle.) Pipe a small black circle onto each eye.

  12. Remove your red butter icing from the fridge and place into a piping bag with a round-tipped piping nozzle (round 2A nozzle.) Use this to create the red nose and smooth over.

  13. Take small amounts of white icing and create the white detail in the black of the eyes and on the red nose. We found using a toothpick or skewer helps to drag it across.

  14. Take your reserved white icing and pipe on the smile or cheeky grin!

  15. Take the green icing and place into a piping bag fitted with a very small round-ended nozzle (round 1 nozzle.) Add the optional detail onto the antlers.

  16. Add sprinkles to the centers of the ears and antlers; serve and enjoy!