
How To Make Rudolph the Red Velvet Cupcake
The all-time favorite red velvet cupcake customized for a perfect Holiday treat with this Rudolph the Red Velvet Cupcake with m&ms and pretzels for design.
Serves:
Ingredients
For Cupcakes:
- 18¼ozDuncan Hines Red Velvet Cake mix
- 6ozChobani Greek yogurt,fat-free
- 1⅓cupswater
- 2large egg whites
For Chocolate Glaze:
- 1½cupspowdered sugar
- 3tbspunsweetened cocoa powder
- 3tbspmilk,fat-free
- ½tspvanilla extract
- salt
For Vanilla Glaze:
- ½cuppowdered sugar
- ⅛tspclear vanilla extract
- 2tspmilk,fat free
For Face:
- 24vanilla wafers,low fat, small
- 72m&m’s,24 red, 48 brown
- 12pretzels,broken in half to create ears
Instructions
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Preheat oven to 350 degrees F.
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Line cupcake tins with liners.
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Combine all the cake ingredients in a large mixing bowl and beat until combined.
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Pour into prepared liners.
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Bake for about 25 minutes or until a toothpick inserted comes out clean.
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Allow cooling before frosting.
Chocolate Glaze
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Whisk all the ingredients in a medium bowl.
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Keep the chocolate glaze in the bowl.
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Make the vanilla glaze by whisking all the vanilla glaze ingredients in another bowl.
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Place vanilla glaze in a piping bag.
To Assemble:
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Dip the tops of the cupcakes into the chocolate glaze and quickly press the vanilla wafer onto the bottom of each cupcake.
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Let the glaze harden for at least 5 to 10 minutes.
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Using the vanilla glaze, pipe 2 circles for the eyes and press the chocolate m&m’s into the glaze.
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Pipe the vanilla glaze for the nose and press the red m&m onto the nose.
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Then insert pretzel pieces for the ears and they are complete.
Nutrition
- Calories: 878.76kcal
- Fat: 32.98g
- Saturated Fat: 19.82g
- Trans Fat: 0.29g
- Monounsaturated Fat: 8.35g
- Polyunsaturated Fat: 1.57g
- Carbohydrates: 137.60g
- Fiber: 4.76g
- Sugar: 111.27g
- Protein: 8.61g
- Cholesterol: 21.33mg
- Sodium: 489.85mg
- Calcium: 207.99mg
- Potassium: 417.28mg
- Iron: 2.42mg
- Vitamin A: 81.70µg
- Vitamin C: 0.78mg
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