Rudolph red velvet cupcakes

Rudolph red velvet cupcakes


  1. Preheat oven to 180°C, 160°C fan, Gas mark 4.
  2. Weigh your eggs. Note the weight and measure the same amount of Flora, sugar and flour. Place all the ingredients in a mixing bowl and beat with a wooden spoon 2 – 3 minutes until well mixed.
  3. Place dessertspoons of the mixture in 10-12 paper cases or greased bun tins.
  4. Bake for around 20 minutes until soft and springy to touch. Cool on a wire tray.
  5. Mix icing ingredients together and spread over the cakes. Decorate using pretzels for antlers, chocolate buttons and drops for eyes and red sweets for the nose.

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These festive cakes are ideal for baking with the grandchildren


115g (4 oz) Flora Buttery
115g (4 oz) castor sugar
2 eggs, medium
115g (4 oz) self-raising flour
15g (½ oz) cocoa powder
30ml red food colouring (gel is best)
For the icing:
55g (2 oz) Flora Buttery
225g icing sugar, sieved
1-2 tablespoons milk
25g (1 oz) cocoa powder
White chocolate buttons and plain chocolate drops
Red sweets


Time: 15 mins
Serves: 10-12
Nutrition: n/a