Eggnog Cupcake with Eggnog Frosting
CATEGORIES
INGREDIENTS
- Cooking Time: 30 min
- Servings: 12-18
- Preparation Time: 15 min
- 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
- 2 eggs
- 1 ¼ cup eggnog, (store bought)
- Eggnog Frosting
- 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.
DIRECTIONS
- 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)