Tag Archives: frosting

Christmas Recipe: Eggnog Cupcakes

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Christmas is the time of year for friends and family, but almost as importantly for baking, eggnog, and rum!  In an effort to make the most delicious holiday dessert known to man, I decided to seek out a recipe for eggnog cupcakes.  I had the criteria that this ultimate recipe had to contain both rum  and eggnog in both the cake and frosting.  I found the perfect recipe on Annie’s Eats Blog.  You can find a link to the original recipe here.  I mainly only modified the recipe for use as mini cupcakes.  I also used Sailor Jerry spiced rum, a family favorite around this time of year!

Cake Ingredients:

  • 1 1/3 cups all-purpose flour
  • ¼ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • ¼ cup spiced rum
  • 1 cup eggnog
  • ¼ cup vegetable oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 cup sugar

Frosting Ingredients:

  • 2½  sticks unsalted butter, at room temperature
  • 2½ cups powdered sugar
  • Pinch of salt
  • Pinch of nutmeg
  • 2½ tablespoons eggnog
  • 1 tablespoon spiced rum
  • cinnamon for dusting

Directions:

1.  Preheat the oven to 350 degrees.  Line the mini muffin tins with mini muffin cups.  In a medium bowl, combine the flour, baking soda, baking powder, salt, and nutmeg.  In a large bowl, combine the rum, eggnog, vegetable oil, cider vinegar, vanilla, and sugar.  Slowly add the dry ingredients to the large bowl with the wet ingredients.  Mix well.

2.  Fill each cupcake liner about 2/3 of the way full.  I used a cookie scoop to do this and it worked very well.  Bake for 16-18 minutes, until a toothpick comes out clean.  When you are able to handle the cupcakes, transfer them to a wire rack to cool completely.

3.  In a large bowl, whisk the butter on medium-high speed until smooth.  Add the powdered sugar, salt, and nutmeg and whisk until well incorporated and smooth.  Add the eggnog and rum.  Whisk until light and fluffy, about 2-3 minutes.

4.  Frost the cupcakes using your desired frosting method and dust with cinnamon.  I used the Wilton dessert decorator plus since I have had trouble in the past with pastry bags.  I have to say, it was awesome!

The frosting did turn out a little too buttery for my taste, but others loved it…It may just be due to the fact that I actually saw how much butter went into it!

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Halloween Cookie Recipe: Pumpkin Cutout Cookies

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Did you know that October is National Cookie Month? Last year for the occasion, I wanted to send each of my sisters a care package with a cute little owl card and some pumpkin cutout cookies. Not only did I want my cookies to look like pumpkins, I wanted them to be made with pumpkin as well. I searched around but could not find a recipe that was well reviewed, so I came up with my own!

Ingredients:

For  Cookies

  • 1 cup sugar
  • 1/2 cup Libby’s Pumpkin
  • 1/2 cup butter
  • 1 egg
  • 1 teaspoon vanilla
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 1/2 teaspoons pumpkin pie spice
For Icing
  • 1 cup powdered sugar
  • 1 to 3 tablespoons milk
  • 1 teaspoon vanilla
  • food coloring
Directions:
  1. Beat together sugar, pumpkin, and butter. Add egg and 1 teaspoon vanilla extract. Mix well.
  2. In a separate bowl, combine flour, baking powder, salt, and pumpkin pie spice. beat flour mixture into pumpkin mixture. Move to a well-floured surface and knead in any remaining mixture and additional flour if necessary to form a semi-workable dough.  The dough will be pretty sticky coming straight from the bowl.  Shape into ball, cover and refrigerate for one hour.
  3. Pre-heat oven to 350 degrees F. Roll dough on floured surface to 1/4 inch thickness. Cut dough into desired shapes.
  4. Bake 14 minutes or until cookies are light in color, and do not indent when pressed in the center. Do not over-bake (I use air-bake pans.  This helps keep the bottoms of the cookies from burning).  Cool completely on wire racks.
  5. Combine together powdered sugar, milk, and remaining vanilla extract in a small bowl. Mix well and add desired food coloring. Frost cookies and enjoy!

This year, when I made these cookies, I decided to use fondant frosting.  I rolled it out and used the same cookie cutter that I had used to make the cookies.  I don’t have a secret recipe for fondant, I just found one on Allrecipes.com and used gel food coloring.  I still used the frosting recipe in this post to adhere the fondant to the cookies.  See the finished product below!  Also if you are looking for a card send along with these yummy cookies, check out my shop:  http://www.etsy.com/shop/ElationGreetings