Sunday, December 21, 2014

Eggnogg Cupcakes

I have to say that I have never been into eggnog, although it is a holiday-time standard.  I thought they would be a good treat to bring to an ugly sweater party.  This recipe was inspired by a recipe on Annie's Eats. Of note, I used cinnamon because I didn't have any nutmeg.  From review of the recipes out there eggnog and nutmeg often go hand and hand.  Feel free to substitute nutmeg for cinnamon or get crazy and do half and half!

Printable version of recipe
Eggnog Cupcakes
Makes 12 cupcakes

  • 1 1/3 cups all-purpose flower
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 cup bourbon
  • 1 cup eggnog
  • 1/4 cup vegetable oil
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 cup sugar
  1. Preheat oven to 350 degrees Fahrenheit. Line a cupcake pan with paper liners.
  2. In a medium sized bowl, combine the flower, baking soda, baking powder, salt, and cinnamon.  Use a whisk to combine.
  3. In the bowl of your electric mixer, combine the bourbon, eggnog, vegetable oil and vinegar on low to medium speed.  
  4. Add in the sugar and mix well on medium speed until blended. 
  5. While on low speed, slowly add in the dry ingredients until combined but do not over-mix.
  6. Divide the batter evenly into the cupcake liners (approximately 2/3 full).  You may find that this makes a perfect bakers dozen instead of just 12.
  7. Bake for 22-24 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely by placing the baking pan on a cooling rack.

Eggnog Buttercream Frosting
Makes a generous amount for 12 cupcakes
  • 2 sticks unsalted butter, room temperature
  • 2 1/2 cups confectioners' sugar
  • pinch of cinnamon
  • 3 tbsp eggnog
  • 1 tbsp bourbon
  1. In the bowl of an electric mixer using the paddle attachment, beat the butter on medium-high speed until smooth (about 30 seconds).  
  2. While mixing on medium speed, slowly add in the powdered sugar until incorporated and smooth.  
  3. Add the cinnamon and mix on medium speed until incorporated.
  4. Add in the eggnog and bourbon and mix on medium to high speed until light and fluffy.

Guests at the party enjoyed these cupcakes and said that they really tasted like eggnog! I think the key was being generous in the frosting.  I'm not typically a huge bourbon fan, but I do think that it helped bring out the flavor.  Of course, one could simply leave it out of the recipe if you don't want alcohol in your cupcake or if you don't have any on hand.

These were topped with holiday sprinkles from Williams-Sonoma that I received as a gift from my future sister-in-law.

Sunday, December 14, 2014

Welcome back, and red velvet cupcakes

So, it's been a while.

A few years, actually.  Residency was pretty busy. But now I'm a fellow with a teensy bit more time and co-workers who love baked goods so I am hoping to get back to that stand mixer.

Last night we hosted a murder mystery party.  If you've never done it, it's a lot of fun.  We chose the Las Vegas themed party.

Jill, looking for clues

I had a hard time thinking of a good Las Vegas cupcake, so I ended up going with a good, classic red velvet.  It fit in with the color scheme.  I also found some amazing Wilton gold color mist last weekend. It didn't work so well with the cream cheese frosting but it looked great on the chocolate hearts that I made to put on it.

You just need to gently spray, holding the spray canister about 12 inches or so from the chocolate and give it a few minutes to dry.  I thought it looked fantastic on the chocolate and people couldn't believe that they could eat it too!

I called these cupcakes "lucky red velvet" to stay in theme with the party.

I used the Paula Deen recipe here.  They were pretty tasty - I thought that the frosting was particularly good.

Jeremy (aka Mr. Trump for the evening) enjoying a cupcake

It's good to be back and I hope to post more again soon!

Wednesday, May 9, 2012

Flower Cupcakes for Mother's Day


If you're still looking for the perfect gift for mom this Sunday, consider making something sweet... like a bouquet of flower cupcakes!

Don't panic!  Although these cupcakes appear intricate, they are actually quite easy (although admittedly time consuming) to make.  The idea comes from Hello, Cupcake! and basically involves miniature marshmallow and different colored decorating sugars.


How to make marshmallow flowers:
  1. Frost cupcakes with a thin layer of frosting.
  2. Fill shallow bowls with different colors of decorating sugars.
  3. Using food-safe scissors, cut mini marshmallows in half along the diagonal part of the marshmallow.
  4. Press sticky part of each of the cut halves of the marshmallows into colored sugar - these will become the petals of the flower.
  5. Starting on the outside of the cupcake, arrange marshmallow petals along the outside of the cupcake in a ring.  Continue adding rings of petals until you fill the surface area of the cupcake
  6. Place jimmy sprinkles or another type of candy in the center for a stamen.


These cupcakes would look great in a wicker basket or simply on a plate.   Even though you might never want to see another marshmallow after making these cuppies, it will all be worth it when the special recipient of these treats responds with ooh's and aah's!



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