This recipe is more or less the vanilla cupcakes recipe from VCTOTW. Add a couple of spices, rum extract, and make it with eggnog instead of milk and voila! Eggsnog Cupcakes.
1 c Vegan Eggnog (I used Almond Fresh Noel Nog)
1 tsp apple cider vinegar
1 1/4 c GF flour (I used Bob's Red Mill, and added 1/4 tsp xanthan gum)
2 tbsp cornstarch
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
3/4 c sugar
1/3 c vegetable oil
1 tsp vanilla
1 1/2 tsp rum extract
Preheat the oven to 350; line a 12 cup cupcake pan with paper liners.
Mix the nog and vinegar and set aside.
Sift together all the dry ingredients and give 'em a stir. Make a well in the centre and add the nog mixture and the other wet ingredients. Stir really, really well. No lumps!
Pop in the oven for for 20 - 22 minutes; remove and let cool for 5 minutes before setting on a rack to cool completely before frosting.
|Noel Nog. Good in cupcakes, good with rum.|
1/2 c Earth Balance buttery spread (room temp)
1/4 c Earth Balance shortening (room temp)
3 c icing sugar
2 tbsp eggnog
1 tsp vanilla
Nutmeg for sprinkling
|Ian took these pictures and decided ramekins make cool pedestals.|
Beat the shortening and butter until fluffy. Add 1 c of sugar; beat until well incorporated. Beat in a second cup; add 1 tbsp of nog. Add the last cup, last tbsp of nog, and vanilla, and beat on high till smooth and creamy. Pipe onto cupcakes; dust with a little bit of nutmeg.