Ingredients For the Cupcakes
1/2 Cup butter, softened to room temperature
1 Cup milk
1 tsp. white vinegar
1 1/2 Cup flour
1 Cup sugar
1 tsp. baking soda
1 tsp. salt
1/3 Cup cocoa powder
For the Peanut Butter Frosting
1/2 Cup Unsalted Butter, Softened
1/2 Cup Creamy Peanut Butter
2 Cups Powdered Sugar, Sifted
1/2 Tsp Vanilla
4 TBsp Milk
For the Reindeer
Red Wilton Decorating Icing
Wilton Black Decorating Gel
Small Pretzel Twists
Directions For the Cupcakes
Preheat the oven to 350 degrees F and line 12ct. cupcake tin with cupcake liners.
In a medium bowl combine the ? cup of softened butter, 2 eggs, milk, sugar and vinegar. Beat until smooth.
In a separate bowl combine the flour,baking soda, salt and cocoa powder. Mix well and slowly fold the dry ingredients into the wet ingredients stirring until smooth and all lumps are gone.
Pour the batter evenly into the cupcake liners and bake 19-21 minutes. Around 19 minutes insert a clean toothpick into the cupcakes and if it comes out clean they are done.
Allow the cupcakes to cool completely prior to decorating.
For the Frosting
Mix Butter and Peanut Butter in a medium sized bowl until smooth. (If using an electric mixer set to medium speed.)
Slowly add Powdered Sugar until blended and then add Vanilla.
Add Milk and mix until smooth (about 2 minutes).
Place a drop of the decorating icing about 2/3 of the way down the cupcake for the nose.
Cut the Marshmallows in hald and then press into the icing above the nose.
Use the Black decorating Gel to draw eyes onto the marshmallow halves.
Carefully press the pretzels into the frosting for antlers.