This may be a bit late to share for Christmas this year but I made them after Christmas. I ran out of time before Christmas and we had more than enough cakes & biscuits anyhow. I also thought I’d go with the whole 12 days of Christmas as well. We were meeting in the park for afternoon tea & an early dinner with extended family, so I decided it was a good time to make them. I had seen the reindeer cupcake or biscuit idea in a number of food magazines but none of them were gluten free so I made my own based on the ideas I had seen.
The cupcake was made using this coconut cupcake recipe from Alexx Stuart. I used brown rice flour and tapioca flour instead of the buckwheat flour. I also added a couple of tablespoons of cacao powder to make them chocolate cupcakes. I then iced them with chocolate butter cream and added half a gluten free arrowroot biscuit for the snout; 2 itsy bitsy bears for the antlers; white icing for the eyes and to stick the nose on; black writing icing in a tube for the pupils & mouth; and a red M&M for the nose. M&M’s in Australia are not gluten free but that small amount is ok for my husband. Originally I was going to use pink musk live savers as they are gluten free. I discovered this Nestle list which shows which of their products are gluten free, so I knew the musk lifesavers were gf.
The cupcakes are best eaten soon after they are made as the biscuits go soggy fairly quickly.
What have you been baking for Christmas?