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!
(Pictures updated Nov. 2016)
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.
Recipe Type: dessert
Makes: 12 cupcakes
- 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)
- 1 cup Vegan “Eggnog” (I used Vitasoy Holiday Nog)
- 3 tbsp All-Purpose Flour
- 1/2 cup Vegan Butter (I use Earth Balance)
- 1/2 cup Shortening
- 1 cup Granulated Sugar
- 1/2 tsp Eggnog Extract (or Vanilla)
to make the cupcakes:
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.
to make the frosting:
Whisk together the vegan “eggnog” and flour. Cook (stirring continuously) over medium heat until mixture becomes a thick roux. Remove from heat, and cover surface of mixture with plastic wrap (this stops a skin from forming). Set aside, allowing to cool to room temperature. This could take up to an hour. Once cool, beat until smooth. Set aside.
Beat the vegan butter and shortening together. Add sugar and vanilla and beat until light and fluffy. Add roux mixture and beat until thoroughly combined. Beat on high until light and creamy.