Cupcakes go full on Christmas with the flavours of orange, cranberry and chocolate and a genius reindeer decorating idea: using Curly Wurly bars as antlers! (You may also want to try my Reindeer cookies, which use a variation of the same idea in biscuit form).

You will need a deep muffin tray, paper cupcake cases and a palette knife.


  • 2 eggs
  • 150g caster sugar
  • 150g butter at room temperature
  • 150g self-raising flour
  • ½ tsp baking powder
  • 1 tbsp milk
  • zest of half a small orange
  • 45g dried cranberries, chopped

For the icing

  • 150g icing sugar
  • 100g butter, softened
  • 2 tbsp cocoa powder
  • pinch of salt (optional)


  • 4 Curly Wurly bars
  • 12 glacé cherries
  • sultanas
  • white writing icing pen


  • STEP 1

    Preheat the oven to 180°C/160°C Fan/350° F/Gas mark 4. Line a deep muffin tin with 12 paper cases

  • STEP 2

    Measure the eggs, caster sugar, butter, flour, baking powder, milk and orange zest into a mixing bowl. Beat together using an electric hand whisk. Stir in the cranberries. Spoon the mixture into the cases

  • STEP 3

    Bake for 18 to 20 minutes, until well risen and lightly golden. Leave to cool on a wire rack

  • STEP 4

    To make the icing, sieve the icing sugar into the soft butter and beat together until smooth. Add the cocoa powder and the pinch of salt (if using) and mix until smooth. Chill in the fridge for 20 minutes to firm up a little

  • STEP 5

    Spread the chilled icing over the cold cupcakes using a small spatula. Cut lengths of Curly Wurly bars and push them into the cupcakes to make antlers. Place a cherry in the centre of each cupcake to make a nose. Put 2 sultanas on each cake to make the eyes and add a blob of white icing (from the icing pen) to the centre of each eye. Chill until firm

Pic: Annabel Karmel

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