Fruit Flake Christmas Cupcakes - Reindeer

Preparation time: 30 minutes (plus cooling)
Cooking time: 20 minutes
Makes: 12
Tip: Use a vegetable peeler to shave chocolate. To trim pretzels, use a small sharp knife and a gentle sawing motion.
Tip: Cakes can be made a day ahead (store in an airtight container). However, they are best iced and decorated on the day of serving.

1.	Preheat oven to 170ºC. Line a 12-hole regular size muffin pan with paper cases.
2.	Cream, butter, sugar and vanilla in a medium bowl. Beat in eggs, one at a time. Stir in flour, almond meal, milk and Strawberry Sultana Bursts.
3.	Divide batter between cases. Bake for 15-20 minutes or until cooked. Cool on a wire rack.
4.	Make frosting. Place butter, icing sugar and vanilla extract in a small bowl and beat with an electric mixer for 1 minute or until pale and light. Add a few drops of food colouring or Parisian Essence to achieve desired colour. Spread icing over cupcakes, then decorate.