Postbox Live: Eggnog Cupcakes

Eggnog Cupcakes

 

Eggnog Cupcakes








Eggnog Cupcakes



Makes 8 cupcakes

 

Cake:

 

3/4 cup plus 2 Tbsp all-purpose gluten-free flour

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp sea salt

1/2 tsp cinnamon

1/4 tsp nutmeg

1 cup xylitol or maple sugar or coconut sugar (the last two yield a more brown cupcake)

1/4 cup avocado oil

1/2 cup almond milk or coconut milk at room temperature

1 tsp pure vanilla extract

1 Tbsp bourbon

1 Tbsp lemon juice

 

 

Frosting:

 

3/4 cup full-fat coconut milk at room temperature

1/4 cup raw cashew butter

1 tsp lemon juice

3 Tbsp maple syrup

1/4  tsp sea salt

1/4 tsp cinnamon

1/8 tsp nutmeg

1 tsp pure vanilla extract

1 Tbsp bourbon

1/4 cup plus 2 Tbsp coconut butter, warmed to liquid

 

 

For decorating:

 

Vegan sprinkles

 

 

Instructions:


Adjust the oven rack to the centre position and preheat to 350 degrees Fahrenheit. Put liners in eight muffin tins.

In a large basin, thoroughly mix flour, baking soda, baking powder, cinnamon, nutmeg, and sea salt.

In a separate basin, whisk together sugar, oil, milk, vanilla extract, and bourbon; whisk into flour mixture until thoroughly combined. Add vinegar and whisk until well combined.

Pour the cake batter into the lined pans, then pop them in the oven and bake for about 20 minutes, or until the cake is set and a toothpick inserted in the centre comes out almost clean.  Take it out of the oven and let it cool fully before icing.

In the meantime, put all the ingredients for the frosting in a food processor except the coconut butter, and process until smooth.

 

Add the coconut butter and process for an additional minute while the motor is running.  Once the cream has the consistency of whipped cream, pour it into a basin and refrigerate.

Frost the cupcakes with piping gel, top with sprinkles, and serve!

 

The cake should be kept chilled.


Eggnog Cupcakes



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