THESASSONLINE.COM

12.17.2013

|SASSY SNACKS| Red Velvet Eggnog Cupcakes


Don't know what to bring to your Christmas party?! Try this holiday recipe for Red Velvet Eggnog Cupcakes from Bakingdom.com! Trust us these cupcakes will definitely be a hit!


Ingredients

(For Cupcakes)

(1 1/2 cups) All purpose flour
(1/4 cup) Cocoa powder
(1 teaspoon) Baking powder
(1/2 teaspoon) Baking soda
(1/4 teaspoon) Salt
(1/4 teaspoon) Ground nutmeg
(1/2 cup) Unsalted butter
(1 cup) Granulated sugar
(2) Eggs
(1 teaspoon) Vanilla extract
(1 bottle) Red food coloring
(3/4) Cup eggnog
(1 pack) Cupcake liners

(For Frosting)

(1 cup) Unsalted butter
(1 lb.) Confectioners sugar
(1/4 teaspoon) Salt
(2 to 3 tablespoons) Heavy cream
(2 teaspoons) Vanilla extract

(For Glaze)

(1 cup) Confectioners sugar
(2 to 3 tablespoons) Eggnog
(1/2 teaspoon) Vanilla extract




Directions

1. Preheat oven to 350 degrees. Line a muffin pan with cupcake liners. 

2. In a medium bowl sift together the flour, cocoa powder, baking powder, baking soda, salt, and nutmeg. Set aside.

3. In a large bowl, or the bowl of a standing mixer, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, and mix until combined; stir in the vanilla. If using, stir in red food coloring until you achieve a vibrant red color. 

4. Sprinkle 1/3 of the flour mixture over the bowl and mix until just combined. Add 1/2 of the eggnog, mixing again until just combined. Repeat with remaining flour mixture and eggnog, ending with flour (flour-eggnog-flour-eggnog-flour). Mix only until flour is just incorporated. Do not over mix.

5. Place 3 tablespoons of batter in each cupcake liner. Bake for 19 to 21 minutes, or until a toothpick inserted in the center comes out with just a few crumbs clinging to it. Allow to cool completely before frosting.

6. To make the frosting: In a large bowl, or the bowl of a standing mixer, beat the butter for 3 minutes. Beat in the sugar and salt uncombined. Add 2 tablespoons heavy cream and whisk on high for 4 minutes, until light and fluffy. If the frosting is too thick, add more cream, 1/2 teaspoon at a time, until desired consistency is reached. Stir in the vanilla. Frost cupcakes as desired. Excess frosting can be frozen in an airtight container for up to 4 weeks.
7.To make icing: In a small bowl, whisk the sugar and 2 tablespoons, of the eggnog together until the glaze reaches a thick drizzling consistency (adding more eggnog, if needed). Stir in the vanilla extract. Drizzle over the cupcakes.



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