12/19/11

Eggnog Cupcakes

Eggnog Cupcake

Okay, listen.  I don't have to tell you these cupcakes are good.  You know they're good because I wouldn't post them if they weren't. You don't have to like eggnog to like these cupcakes.  Here's my confession.  I think eggnog is gross, but I don't mind the flavor.  It's the texture I can't handle.  So, give these cupcakes a try.  They are interesting and unique, and it's a flavor you only get to enjoy for a short time throughout the year. 

Merry Christmas,
Jenny

Egg Nog Cupcakes
Yield: about 18-20 cupcakes

Ingredients: 
For the cupcakes:
1 1/3 cups all-purpose flour
¼ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
¼ tsp. freshly ground nutmeg
¼ cup dark rum or bourbon (optional)
1 cup eggnog
¼ cup vegetable or canola oil
1 tbsp. apple cider vinegar
1 tsp. vanilla extract
1 cup sugar

For the frosting:
20 tbsp. unsalted butter, at room temperature
2½ cups confectioners’ sugar, sifted
Pinch of salt
Pinch of freshly grated nutmeg
2½ tbsp. eggnog
1 tbsp. dark rum (0ptional)

For garnish:
Ground cinnamon or grated nutmeg
Cinnamon sticks

Directions:
To make the cupcakes, preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  In a medium bowl, combine the flour, baking soda, baking powder, salt and nutmeg; whisk to combine.  In the bowl of an electric mixer, combine the rum, eggnog, vegetable oil, vinegar, and sugar.  Beat on medium-low speed until well blended.  Add in the dry ingredients and mix on low speed just until incorporated.

Divide the batter between the prepared cupcake liners, filling the cups 2/3 full.  Bake 22-24 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.

To make the frosting, place the butter in the bowl of an electric mixer fitted with the whisk attachment.  Beat on medium-high speed until smooth, 20-30 seconds.  Add in the powdered sugar, salt and nutmeg, and mix on medium-high speed until incorporated and smooth, about 1 minute.  Scrape down the sides of the bowl.  Add in the eggnog and  whip on medium-high speed until light and fluffy, 4 minutes.  With the mixer on medium-low speed, blend in the rum.

Fill a pastry bag with the frosting and decorate the cooled cupcakes as desired. (I used a large, unlabeled star tip for these cupcakes). Sprinkle with ground cinnamon or grated nutmeg, and garnish with cinnamon sticks if desired.

Source: Annie's Eats cupcakes adapted from Baking Bites, frosting adapted from Cook’s Illustrated

12/17/11

Banana Cupcakes with Peanut Butter Frosting

Photobucket

Banana Cupcakes
Ingredients:
For the cupcakes:
2½ cups all-purpose flour
1 tbsp. baking powder
½ tsp. salt
12 tbsp. unsalted butter, at room temperature
2½ cups sugar
6 eggs
1 cup plus 2 tbsp. buttermilk
1 1/3 cups mashed ripe banana


Directions:
To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners.  In a medium bowl combine the flour, baking powder and salt; whisk together and set aside.  In the bowl of a stand mixer fitted with the paddle attachment cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.  Reduce the mixer speed to medium low and add in eggs one at a time, scraping down the sides of the bowl as needed.  Mix in the mashed banana until well combined.  With the mixer on low speed alternately add the dry ingredients and buttermilk, beginning and ending with the dry ingredients and mixing only until just incorporated.

Divide the batter between the prepared cupcake liners, filling each about 2/3 to ¾ full.  Bake until a toothpick inserted in the center comes out clean, about 20-22 minutes.  Allow to cool in the pan 5-10 minutes, then transfer the cupcakes to a wire rack to cool completely.

Makes 18-24 cupcakes.

Peanut Butter Frosting
Ingredients:
2 cup confectioners’ sugar
2 cup creamy peanut butter
10 tablespoons unsalted butter, at room temperature
1 1/2 teaspoons vanilla extract
1/2 teaspoon kosher salt
2/3 cup heavy cream

Directions:
Place the confectioners’ sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Source:  Cupcakes, Annie's Eats; Frosting, Brown Eyed Baker
 
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