Being a shameless cake devotee, I try to work cake into every holiday. Christmas is no exception… Of course I know all about the Buche De Noel. A gorgeous centerpiece dessert! But let’s face it, to do one right takes time which is usually scarce come the 24th and 25th of December. So I’m going to make a suggestion. Cupcakes…. Obviously such an occasion requires something seasonal… Something festive… Something eggnog!
Instead of a big dessert finale, I like serving a dessert platter. I find it slows down dessert, extending the meal and the conversation. A mini version of these cupcakes, would fit perfectly on such a platter along side cookies and tarts.
1 1/2 cups All-Purpose Flour
1 1/2 tsp Baking Powder
1/4 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Salt
1/3 cup Canola Oil
3/4 cup Sugar
6 tbsp Non-Dairy Yogurt
1 tsp Vanilla Extract
1/2 tsp Eggnog Extract
1/2 cup Vegan “Eggnog” (I used Vitasoy Holiday Nog)
Preheat oven to 350°F and line muffin tin with paper cups.
Sir together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
Blend the oil, sugar, yogurt, and extracts until thoroughly combined. Beat in the flour mixture in 3 or 4 additions, alternating with the vegan “eggnog”.
Divide the batter evenly between the muffin wells. Bake for 15-20 minutes, until an inserted toothpick comes out clean. Cool in tin for 5 minutes before transferring to rack.
Frost after cupcakes have completely cooled.
Makes 12 cupcakes.