I do apologize for the tardiness of this post, fellow Keeners, as the holiday season is drawing to a close and I’m not sure people still have the need for an eggnog cupcake post. But, gosh, these were tasty little morsels of holiday cheer, so I’m posting the recipe anyway!
Christmas was the usual whirlwind and I’ll spare the gory details but, suffice it to say, I spent Boxing Day curled up on the couch in my pyjamas with my kitty cat, officially christmassed out.
I’d like to think of this post as a last hurrah, as it is New Year’s Day and the usual No more sugar! No more flour! thoughts are swirling in my head. I’m feeling inspired by this post on FatFree Vegan Kitchen. The meal plan Susan proposes kind of resembles how I used to eat and I remember how good it felt to eat a diet of mostly fruits and vegetables, whole grains and beans. So, just putting it out there that there may be a few changes afoot. Nothing crazy, just maybe less baked goods.
With that said, let’s talk about cupcakes! I used Karina’s vanilla cupcake as a base for these because, as I can’t stop saying, she is the vegan and gluten-free baking goddess. I eggnog-ized them by adding nutmeg, cinnamon and soy nog. I decided a cream cheese icing would be best (when isn’t it the best, really?) and made it eggnoggy with the aforementioned spices.
These cupcakes were enjoyed on Christmas Eve with coffee and brandy and good company.
Happy New Year, everyone!
* Recipe taken from Gluten-Free Goddess and tweaked slightly. Makes 12 cupcakes.
1/2 cup sorghum flour
1/2 cup brown rice flour
1 cup tapioca starch
1 cup organic cane sugar
1/2 tsp sea salt
1 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum
1 tsp cinnamon
¼ tsp nutmeg
1 cup soy nog
2 eggs worth of vegan egg replacer (or 2 eggs) (Follow package directions for egg replacer to water ratio)
3 tbsp vegetable oil
1 tbsp vanilla extract
1/4 tsp lemon juice
Preheat oven to 350 degrees fahrenheit and line a 12-cup muffin tin with cute paper liners.
In a large bowl, whisk together all dry ingredients.
In a large measuring cup, whisk together all wet ingredients, except for the egg replacer. Whisk the egg replacer in a separate bowl or measuring cup, then mix it in with the rest of the wet ingredients.
Add wet to dry and beat with an electric mixer until smooth, being careful not to over mix.
Evenly divide batter into the muffin tin and bake for 15 to 22 minutes, testing after 15 with a toothpick.
Let cool in tin for a few minutes, then transfer cupcakes to a wire rack.
Cool completely before icing.
4 oz (half a tub) Tofutti cream cheese (vegan)
1/4 cup vegan margarine
1 tsp vanilla
splash soy nog
2 cups icing sugar (not sure if this is officially vegan, guys)
2 dashes cinnamon
2 dashes nutmeg
Cream together margarine and cream cheese with an electric mixer. Add vanilla, soy nog, cinnamon and nutmeg, mixing until combined.
Beat in icing sugar, 1 cup at a time.
Taste for spice and add more cinnamon and nutmeg as desired.
Frost cupcakes and sprinkle with a little more cinnamon.