Sunday, December 22, 2013

Gingerbread Cupcakes with Eggnog Buttercream

These are Christmas, that is all.
yield: 22 cupcakes

for cupcakes
2C cake flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 tsp ground ginger
½ tsp ground cloves
¼ tsp nutmeg
½ tsp salt
½ C butter, room temperature
½ C brown sugar
2 eggs, room temperature
½ C unsulphured molasses
1 tsp vanilla extract
1 C buttermilk

for buttercream
1C butter, room temperature
3½ C powdered sugar
1 tsp vanilla extract
¼ tsp nutmeg
¼ C eggnog

  1. for cupcakes: Preheat oven to 350°F.
  2. Line muffin tin with cupcake liners.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, spices, and salt. Set aside.
  4. In the bowl of a stand mixer, beat butter and brown sugar together 3-5 minutes until light and fluffy.
  5. Add eggs, one at a time, incorporating each before adding the next.
  6. Add molasses and mix to combine.
  7. Scrape bowl and paddle as needed.
  8. Add half of the flour mixture to butter mixture, on low speed, until it just starts to come together.
  9. Add buttermilk and vanilla until just combined.
  10. Add remaining flour mixture until it just starts to combine.
  11. Fill cupcake liners ⅔ full with batter.
  12. Bake for 20 minutes, or until toothpick comes out clean.
  13. Let cool completely.
  14. for buttercream: In bowl of a stand mixer, cream together butter and sugar for 5 minutes on medium-high until light and fluffy.
  15. Add vanilla, nutmeg, and eggnog, mixing until well combined.
  16. Beat on medium high for 2 minutes.
  17. Pipe (or spread) onto cooled cupcakes.
  18. Enjoy!

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