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.
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