Skip to main content

Post-Hike Eggnog Cupcakes


Craving a little treat after our brutal hike today, I decided to whip up some eggnog cupcakes...and wash it down with Italian bubbles. I earned it! These are a few photos from our hike up Doud Peak. It was less than 5 miles, but it had about a 2000-feet elevation climb and descent. Brutal.


Here we are, relaxing in the last shade on the trail before climbing to the sun-drenched summit...and stopping to a quick snack of mini frittate, clementines, carrots, cucumbers, and celery.


Back to the cupcakes...Jake said that these were the best cupcakes I've ever made. They have a delicate crumb and a delicious spiciness. This recipe makes a dozen cupcakes but the frosting only covered about 8 of them. They are fine without the frosting, too. Does that make them a muffin?!?

1 1/2 C white whole wheat flour
½ tsp. baking soda
1 C organic eggnog
¼ olive oil
1 T apple cider vinegar
1 t pure vanilla extract
1 C organic granulated sugar
¼ tsp. freshly ground nutmeg
dash of ground cinnamon
dash of ground cardamom
¼ tsp. fleur de sel
¼ C dark rum 

Preheat the oven to 350˚ F.  Line cupcake hollows with parchment liners.  In a medium bowl, combine the flour, baking soda, nutmeg and whisk to combine.  In another bowl, combine the rum, eggnog, olive oil, vinegar, and sugar.  Beat on medium-low speed until well blended.  Stir in the dry ingredients and fold in until just combined.

Spoon 1/2 C of batter into cupcake liners, filling the hollows about 2/3 full.  Bake 25-30 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely. While they cool, prepare your frosting.

8 T butter, at room temperature
1 C organic powdered sugar
Pinch of salt
Pinch of freshly grated nutmeg
1 T eggnog
1 t pure vanilla extract
1 T dark rum (I frosted the boys' cupcakes before adding the rum)
ground nutmeg for garnish

Place the butter in a mixing bowl. Beat until smooth, 20-30 seconds.  Add in the powdered sugar, salt and nutmeg; beat on until incorporated and smooth, about 1 minute.  Scrape down the sides of the bowl.  Add in the eggnog and vanilla; whip until light and fluffy, maybe 3 minutes. Once you have frosted any non-alcoholic cupcakes, add in the rum and beat again. Frost cooled cupcakes and dust with nutmeg as garnish.

Comments

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce