Reindeer Pear and Caramel Cupcakes

Caramel Sauce

• 35 g unsalted butter, diced
• 65 g dark brown sugar
• 40 g double cream
• ¼ tsp fine sea salt

Cupcakes

• 250 g pears, firm, peeled, cored, cut in pieces
• 100 g unsalted butter, diced
• 100 g soft dark brown sugar
• 2 medium eggs
• 300 g self-raising flour
• 250 g milk
• 1 tsp baking powder
• 2 tsp ground cinnamon (optional)
• 1 tsp natural vanilla extract

Caramel Buttercream

• 150 g sugar
• 75 g unsalted butter, diced

Assembly

• 12 mini salted pretzels, broken in 2, for decorating
• 12 coloured chocolate sweets, red
• 24 edible cake decorations (eyes)