Saturday, December 19, 2009

Gingerbread Cupcakes with Eggnog Frosting

I adapted this cupcake recipe from a recipe for gingerbread cake on Epicurious. When I first made it I knew exactly what I wanted to serve with it...eggnog frosting! I had never made eggnog frosting before but I figured that I could use a basic buttercream recipe and replace milk with eggnog. Which is exactly what I did (though I aslo added some additional spices ) and it was delicious! I don't think it could gett any more "Christmasy" than this!

Tips: If you don't want to make cupcakes you can make this in a 9x9 baking pan. You could also use a bundt pan and turn the frosting into a glaze by thinning it out with more eggnog. For a more intense flavor use dark molasses and a heaping teaspoon of ginger. For a subtle flavor use light molasses or dark corn syrup and a level teaspoon of ginger.

Gingerbread Cupcakes

2 1/2 cups flour
1 1/2 teaspoons baking soda
1 heaping teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/4 teaspoon salt
1/4 cup vegetable shortening
1/4 cup butter
1/2 cup sugar
1 egg, slightly beaten
1 cup molasses mixed with 1 cup hot coffee
Eggnog frosting, recipe below

Sift together flour, baking soda, spices, and salt. Beat together shortening, sugar, and egg in a large bowl with a mixer until creamy, about 2 minutes. In 3 batches, alternately beat in flour mixture and molasses/coffee mixture at low speed until smooth. Spoon batter into a lined cupcake pan, filling each cup 3/4 of the way up. Bake cupcakes in a 350 degree oven for 45 to 55 minutes. Cool cupcakes completely before frosting.

Eggnog Frosting

1 stick butter, softened
1 1/2 cups powdered sugar
1/8 teaspoon cinnamon
1/8 teaspoon salt
1/2 teaspoon vanilla
1/4 cup Eggnog

In a medium bowl cream the butter until fluffy. Add the powdered sugar and spices and mix until well incorporated.. Beat in vanilla and eggnog for 2 minutes or until frosting is light and airy.


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