INGREADIENT

• 125 g unsalted butter softened
• 1/2 cup caster sugar
• 3 eggs
• 100 g white chocolate buttons melted
• 1 1/4 cups self-raising flour
• 1/2 cup milk
• 12 Allen's Jaffas
• 24 mini marshmallows
• 1 packet pretzels
• 100 g dark chocolate melted
• 1 black icing pen
• 125 g unsalted butter softened
• 2 cups icing sugar
• 2 tbs cocoa
• 60 g milk chocolate buttons melted

Direction

1. Preheat oven to 190C (170 Celsius fan-forced). Line a 12-cup muffin tray with cupcake papers.
2. In a stand mixer, cream butter and sugar until pale and fluffy. Add eggs one at a time, beating well between each addition. Add melted white chocolate and stir to combine, then fold through flour and milk. Divide mixture evenly between cupcake papers. Bake for 18 minutes until golden and a skewer inserted into the centre comes out clean. Allow to cool completely.
3. Carefully cut pretzels in half to form antlers and mouths. Dip the antlers in dark chocolate and leave to set on a sheet of baking paper. Refrigerate until ready to decorate.
4. To make icing, whisk butter until pale. Sift icing sugar and cocoa together, then gradually add to butter to form a smooth mix. Quickly stir through melted milk chocolate.
5. Spread icing over cupcakes. Place Jaffas for noses, mini marshmallows for eyes, adding a dot of black icing, choc-dipped pretzels for antlers and uncoated pretzels for mouths