Annabel Karmel's Rudolph Cupcakes

Perfect for adding some festive cheer to tea-time this Christmas.

Annabel Karmel knows more than a thing or two about children's food and nutrition. She's written 26 books and is the brains behind a range of baby food and ready meals, a DVD, Annabel's Kitchen, as well as being behind a thriving website and app.

This recipe for Rudolph Cupcakes is a good way to get your children cooking over the festive season. It's taken from Annabel Karmel's app, Annabel’s Essential Guide to Feeding your Baby and Toddler, which is full of useful recipes and all you need to know when it comes to feeding babies and toddlers. Available on iTunes and Google Play £3.99.

Suitable from 2 years
Prep time: 20 minutes
Cooking time: 20 minutes
Makes 12 cupcakes
Suitable for freezing without the decoration


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

100g softened butter
150g icing sugar
2 tbsp cocoa powder
Pinch of salt

4 x Curly Wurly Chocolate Bars NOT 4
12 glace cherries
White Writing Icing

Preheat the oven to 180C / Fan 160C / Gas 4


1. Line a deep muffin tin with 12 paper cases.

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

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

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

5. Spread the icing over the cold cupcakes using a small spatula. Cut lengths of Curly Wurly Chocolate Bars for the antlers. Push the antlers into the cupcakes. Place a cherry in the centre of each cake to make a nose. Put 2 sultanas on each cake to make the eyes and add a blob of white writing icing in the centre. Chill until firm.

December 2012