It's best to keep your Reindeer cupcakes in an airtight container somewhere cool and dry as the buttercream frosting can spoil if it gets too warm. If you leave the cocoa out, you probably won't need the milk in either the frosting or the sponges, and your reindeers will be yellow.

If you've tried to make your frosting with very cold butter, you probably found it wouldn't mix or turned almost gravelly. In that case, you need to let it sit at room temp for a while until the butter is softened a little, then continue mixing. Flavour extracts can also work well and shouldn't affect the texture or bake time. A few drops of mint extract could be lovely. Why does Santa have reindeers? A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns. What goes well with Reindeer cupcakes? In the United State, eggs are sold with an Expiration Date.Like Use By in the UK, Expiration dates are food safety dates that should always be adhered to, so never eat an egg past its expiration date, even if it looks and smells fine.In theory you could use margarine in this recipe. The main thing is that it should have a fat content of around 80% (80g per 100g) so that it behaves a similar way to butter. If you use a water-based margarine, such as a low-fat spread - you will not get the same results.

It’s important to note that these dates and guidelines are only valid if you store your eggs as the box advises you to. A Use By/Expiration/Best Before date has been calculated for eggs tested and stored below a certain temperature, so if you store your eggs on the counter instead of the fridge then they may have spoiled well before that date. If you want to make more or fewer Reindeer cupcakes then it's really simple to do so. As they cook in individual muffin cases, the cooking time and temperature should be relatively unaffected, just try not to have more than two trays of 12 in the oven at once as overcrowding can prevent the heat from circulating evenly. I haven't tested this recipe with gluten-free flour yet, but I always recommend using a good quality blend. The best gluten-free flours will usually be made from a blend of different flours such as rice flour, and oat flour, raising agents and a binding agent such as xanthan gum. You can replace the milk in this recipe with any plant milk. I like to use unsweetened soya milk for baking as I find it behaves well and is relatively neutral in flavour.

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Chilling them will keep them fresh for up to 5 days, but it can affect the texture and flavour, so remember to let them come to room temperature before serving. Can I freeze Reindeer cupcakes? Bake for about 20 minutes or until risen and firm. A skewer pushed into the centre of a cupcake towards the middle of the tray should come out clean. If you really want to serve your cupcakes with something, thought, you could serve them with cream or ice cream.