Saturday, December 16, 2017

Gingerbread Cupcakes with Eggnog Frosting

Yield: 24 cupcakes

Combining classic holiday flavors into a tasty cupcake.

Ingredients

  • Cupcakes
    • 2 1/2 cups flour
    • 2 tbsp cocoa powder
    • 2 1/2 tsp ground ginger
    • 2 tsp ground cinnamon
    • 1 tsp allspice
    • 1 tsp ground nutmeg
    • 1/2 tsp salt
    • 10 tbsp butter, softened
    • 1 cup powdered sugar
    • 1 cup molasses
    • 2 eggs
    • 2 egg yolks
    • 2 tsp baking soda
    • 1 cup warm water
  • Eggnog Frosting
    • 1 3/4 cups butter, softened
    • 3/4 cup eggnog
    • Pinch tsp salt
    • 3/4 tsp vanilla
    • 3/4 tsp ground nutmeg
    • 4 - 5 1/2 cups confectioners' sugar
  • Edible glitter
    • I tried both gold and pearl white.  The pearl white looks much better -- next time I'll just use that without any gold.

Directions

  1. Soft together the flour, cocoa powder, and spices.  Set aside.
  2. In a stand mixer, cream the butter and powdered sugar.  Mix in the molasses, eggs, and egg yolks.
  3. Add the flour mixture and mix just until combined.
  4. Dissolve the baking soda in warm water.  Mix into the batter at low speed.
  5. Fill 24 cupcake liners 3/4 full.
  6. Bake at 350°F for 16-19 minutes.  Cool on a wire rack.
  7. For the frosting, cream the butter in a stand mixer until smooth and fluffy.  Add the eggnog, salt, vanilla, nutmeg, and one cup sugar.  Whip together until smooth.
  8. Continue adding sugar, one cup at-a-time, until the desired consistency is reached.
  9. Pipe with a star on top of cupcakes.  Sprinkle with edible glitter.

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