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Reindeer Cupcakes Recipe

Little hands will enjoy transforming these easy-to-make frosted chocolate cupcakes into mini-reindeers.

Prep Time: 20 Mins | Total Time: 45 Mins | Makes: 24

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Ingredients:

1 pkg (510 g) Betty Crocker* SuperMoist Cake Mix (any flavour)
water, vegetable oil, eggs, called for on cake mix box
1 tub (450 g) Betty Crocker* Creamy Deluxe Chocolate Frosting
chocolate shot (sprinkles)
large pretzel twists
miniature marshmallows
red cinnamon candies
small red gumdrops

Method:

Heat oven to 350°F (180°C) for shiny pans or 325°F (160°C) for dark or nonstick pans. Make and cool cake as directed on box for 24 cupcakes.
Frost cupcakes with frosting. Sprinkle chocolate shot over tops of cupcakes.
For each cupcake, cut pretzel twist in half; arrange on cupcake for reindeer antlers.
Cut miniature marshmallow in half; arrange on cupcake for eyes.
Center gumdrop below marshmallow halves for nose. Place red cinnamon candy below gumdrop for mouth. Store loosely covered.

Tip: Save time during the holidays! Freeze these cupcakes in an airtight freezer container up to 4 months. Decorate the frozen cupcakes; they'll thaw while you're decorating.

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