Eggnog Cupcake with Eggnog Frosting
2 cups Mama's Almond or Coconut Blend Flour
2 tsp. baking powder
½ tsp. salt
¾ tsp. xanthan gum
½ tsp. nutmeg
¾ cup butter or dairy free margarine
1 cup sugar
2 tsp. vanilla
1 tsp. rum extract or 1 Tbsp. Rum
1 ¼ cup eggnog, (store bought)
¼ cup shortening (Spectrum is best)
¼ cup butter or dairy free margarine
3 cups powdered sugar
1 tsp. rum extract or 1 Tbsp. rum
1 tsp. vanilla
1 pinch of nutmeg
1-2 Tbsp. milk (as needed to achieve desired frosting consistency.
Preheat oven to 350 °. Put desired cupcake liners in cupcake pan.
In a small bowl, combine flour, baking powder, salt, xanthan gum and nutmeg. Mix and set aside.
In a mixing bowl, cream butter with sugar, vanilla and rum. Scrape down sides of bowl. Add eggs one at a time, mixing until each one is well combined.
With mixer running on low speed, alternate adding flour mixture and eggnog until completely combined. Scrape down sides of bowl. Turn mixer on medium speed and beat for 1 minute.
Fill cupcake liners 3/4 full. Bake for 25-28 minutes or until the tops bounce back when touched. Remove from pan as soon as possible to cooling rack.
Eggnog Frosting Directions
Cream shortening and butter until smooth. Add rum and vanilla and nutmeg. With mixer on low speed slowly add in powdered sugar until all is added. Add 1-2 Tbsp of milk needed to make it a thick but not too thick consistency. Place in pastry/icing bag. Pipe a design on the top of cooled cupcake. Sprinkle with White or green crystal sugar, or desired topping. (see picture)