Sunday, February 28, 2010

Mini Gingerbread Eggnog Cupcakes

Alright, time to play catch up. I've neglected this blog way too long!

Oh yes. They were quite scrumptious. I made them for work for no particular reason other than to be nice and that I wanted to make some Christmas-themed cupcakes. They're mini gingerbread cupcakes with Southern Comfort (non-alcoholic) eggnog frosting and mini candy cane sprinkles and white sanding sugar on top. And yes, the liners have little gingerbread men on them too! 

Gingerbread Cupcakes
  • 5 tbsp. unsalted butter, softened
  • 1/2 c. white sugar
  • 1/2 c. unsulfured molasses
  • 1 egg
  • 1 egg yolk
  • 1 1/4 cups all-purpose flour
  • 1 tbsp. cocoa powder
  • 1 1/4 teaspoons ground ginger
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground allspice
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. salt
  • 1 tsp. baking soda
  • 1/2 c. hot milk
Preheat the oven to 350 degrees F (175 degrees C). Butter or line with paper liners a 12-cup muffin tin or 24-cup mini muffin tin. Cream 5 tablespoons of the butter with the white sugar. Add the molasses and the egg and egg yolk. Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt. Dissolve the baking soda in the hot milk. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture. Pour the batter evenly into the prepared tin. Bake at 350 degrees F (175 degrees C) for 10-15 minutes or until slightly springy to the touch. Allow to cool a few minutes in the pan and remove to a rack to cool.

Egg Nog Frosting
  • 1 stick (8 tbsp.) unsalted butter, softened
  • 1 1/2 c. powdered sugar
  • 1/2 tsp. vanilla extract
  • pinch ground cinnamon
  • pinch kosher salt
  • 1/4 c. SoCo Egg Nog (any egg nog will do)
  • 1/4 tsp. freshly grated nutmeg
In a medium mixing bowl, use a hand mixer to cream the butter on medium speed until fluffy and light in color. Add the powdered sugar and continue to mix until it is well incorporated. Add the remaining ingredients and beat until frosting is very airy and thoroughly mixed, about 2 minutes. Use immediately to frost cookies or cupcakes, or store covered in the refrigerator until ready to use.

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