Skip to main content

Candied Buddha's Hand-Eggnog Cupcakes for #CupcakeDay


Cupcake Day is the brain-child of Coleen of The Redheaded Baker. When she suggested it, I was in immediately. I'm always looking for cupcake recipes for school birthday treats; I figured this was a way to get some new-to-me recipes. Besides, I wanted to use the 8-Piece Baker's Silicone Decorating Bottle Kit from OXO that they sent as a thank you to all #FBCookieSwap participants. 

Well, truth be told, my Enthusiastic Kitchen Elf wanted to use it. In fact, the day I received the box from OXO, he immediately stuck the kit in with his baking items. "Hello...was that your name on the box?"

Well, two of my boys had a great time decorating. The third wasn't feeling too hot, so he went to bed early. Boo. The other two Baker Manns did save a yellow one for R. He'll be happy.



'Tis the season for eggnog. I knew I had to make eggnog cupcakes. 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?!?

Ingredients
For the cupcakes
  • 1 1/2 C white whole wheat flour
  • ½ tsp. baking soda
  • 1¼ C organic eggnog
  • ¼ C olive oil
  • 1 T apple cider vinegar
  • 1 t pure vanilla extract
  • 1 C organic granulated sugar
  • grated nutmeg (D did an entire nut)
  • ground cinnamon (D did an entire stick)
  • ground cardamom (D crushed 3 white cardamom pods)
  • ¼ t fleur de sel
  • ¼ C Candied Buddha's Hand citron (click here for an intro to Buddha's Hand
For the frosting
  • 8 T butter, at room temperature
  • 1 C organic powdered sugar
  • Pinch of salt
  • Pinch of freshly grated nutmeg
  • 2 T eggnog
  • 1 t pure vanilla extract

Procedure
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 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.

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. Add food coloring if you like; D kept one natural and made two small batches of color - one yellow and one blue.


Frost cooled cupcakes.



Here's what the rest of the #CupcakeDay crew brought to the party...

Comments

  1. Yumm!! Eggnog cupcakes do sound perfect for today. :)

    ReplyDelete
  2. ben loves eggnog so i should totally make these for him. i love all the spices in these cupcakes!

    ReplyDelete
    Replies
    1. Thanks, Sarah. Yes, we are a little spice-mad in our house, but it tastes so fabulous.

      Delete
  3. Very nice and wonderful Holiday memories. Hope your 3rd boy is feeling better now.

    ReplyDelete
    Replies
    1. Yes, he is! Back to school today. I hear him whistling now!

      Delete
  4. Perfect flavor for the holidays!! Your kitchen helper did a fantastic job btw :)

    ReplyDelete
  5. Thank you for the intro to the citrusy Buddha's Hand, Camille. And thank you very much for the eggnog cupcake recipe...Love eggnog in any form and do believe your cupcake variety will make this Ninja Baker very happy =)

    ReplyDelete
  6. You all look like you had fun making those cupcakes. I really need to get some eggnog now!

    ReplyDelete
  7. How cute (the cupcakes and the cupcake decorator)!! Happy cupcake day!

    ReplyDelete
  8. Love that you got the whole fam involved in your cupcake baking. Hope you all had fun!

    ReplyDelete
  9. I can't wait until my little man will play in the kitchen with me! (Okay, I can wait, he's growing way too fast already.)

    ReplyDelete
    Replies
    1. I know! It's so much fun to have kitchen elves! But I know what you mean: it goes by too quickly.

      Delete

Post a Comment

Popular posts from this blog

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

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas