I was preparing for a trip out to New York for Christmas and trying to decide what I should make. I was going to make a pie, but frankly I’m sick of pies (thanks a lot, Thanksgiving). Then I made a trip to Target and found these fricking adorable little reindeer-shaped chocolate graham crackers. I knew I had to buy them and make something with them for the holidays, but what?
I considered a cheesecake with those little guys as garnish, but transporting that would be a pain in the ass since I don’t have a round carrier. I should probably work on that.
Finally I decided on cupcakes, but didn’t know what kind they should be. I figured peppermint frosting would be a good fit for the holiday, and since red velvet is my favorite cake I decided to give the combo a try. I like peppermint, but not an overwhelming amount because then it just reminds me of toothpaste. This frosting I came up with is, to me, the perfect balance of a vanilla cream cheese frosting with a splash of peppermint. It smells pepperminty, but doesn’t overwhelm the flavor of the red velvet. I know I’m a little late in posting this since it’s after Christmas, but frankly to me these are just so cute you can come up with plenty of excuses to make them. Such as, “It’s a Tuesday night” or “I’m bored and want to eat all the things”. I hope you enjoy these as much as we did!
“Dashing Through the Snow” Cupcakes
Red velvet cupcakes and mint cream cheese frosting, topped with adorable chocolate reindeer cookies.
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Amount Per Serving
Calories from Fat 187
% Daily Value *
Total Fat 21g
Saturated Fat 6g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Total Carbohydrates 48g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Red Velvet Cake
- 2 cups cake flour
- 1 1/2 cups sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 eggs, room temperature
- 1 cup vegetable oil
- 1 cup buttermilk
- 1 teaspoon vinegar
- 1 teaspoon vanilla
- 1-2 ounces red food coloring
Mint Cream Cheese Frosting
- 4 ounces cream cheese, room temperature
- 4 ounces butter, room temperature
- 2 1/2 cups confectioners’ sugar
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 1 package (0.77 ounce) Target-brand chocolate reindeer shaped graham crackers
- White pearl sprinkles for “snow” decoration (optional)
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, mix all ingredients well (adding food coloring last so you can control how red you want the batter) with electric mixer.
- In a cupcake pan prepared with paper liners, Fill cupcake liners 1/2 to 3/4 full.
- Bake for 18 to 20 minutes.
- Go do some yoga or something while you wait for the cupcakes to cool. They have to be completely cool before you frost them or else this whole plan falls apart. And you don’t want to be responsible for that, do you? DO YOU?! Didn’t think so.
- 1) Combine cream cheese and butter in a large bowl with an electric mixer (Kitchen Aid would be super helpful right about now – just sayin’). Beat until smooth and lump-free.
- Reduce the mixer speed to a lower setting and gradually add powdered sugar. Once the consistency is as thick as you want it (if it forms stiff peaks, that’s ideal), beat in the peppermint extract. Add vanilla extract a little as a time and taste test to make sure it’s the right mix of vanilla and peppermint that you’re looking for. 1 teaspoon of each was perfect for me!
- Now add a little chocolate reindeer to the top of each cupcake. Sprinkle some white pearls sprinkles on top to pretty them up even more, if you so desire.
- And if you want to be even more cutesy, you can use some red cooking icing to color in the nose of one reindeer to turn him into the most famous reindeer of all (or more, if you live in a freakish bizarro world where there’s more than one Rudolph).
- That’s it – you’re done! Enjoy them while you hum your favorite holiday tune.
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