For Small Business Saturday this year, I made some festive holiday cupcakes in two flavors that represent the Christmas holiday for a lot of people: eggnog and peppermint. I brought back my fondant supplies for the branded toppings from the ribbon-cutting cupcakes to make yellow “Mrs. G” and white “Shop Small” toppers. Both cupcakes are pretty standard; it’s always the icing that makes them pop! There’s still enough time for you to make these for your holiday function. Just pop them in the freezer and then ice on the day you serve them. And maybe leave 2 for Santa instead of cookies?
What are your favorite Christmas flavors?
EGGNOG CUPCAKES
2014-12-18 13:38:55
Serves 24
Prep Time
30 min
Cook Time
20 min
Ingredients
- • 4 eggs, separated
- • 2/3 cup butter, softened
- • 1-1/2 cups sugar, divided
- • 2-1/3 cups all-purpose flour
- • 3 teaspoons baking powder
- • 1 teaspoon cinnamon
- • 1/2 teaspoon ground nutmeg
- • 1/4 teaspoon salt
- • 1 cup eggnog
FROSTING
- • 1 package (8 ounces) cream cheese, softened
- • 1/4 cup butter, softened
- • 4 cups confectioners' sugar
- • 1 tablespoon cinnamon
- • ¼ cup eggnog
- • Freshly grated or ground nutmeg
Instructions
- 1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. 2. Preheat oven to 350°. Line muffin cups with paper liners.
- 3. In a large bowl, cream butter and 1-1/4 cups sugar until light and fluffy.
- 4. Add egg yolks, one at a time, beating well after each addition.
- 5. In another bowl, whisk flour, baking powder, cinnamon, nutmeg and salt; add to creamed mixture alternately with eggnog, beating well after each addition.
- 6. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into batter.
- 7. Fill prepared muffin cups three-fourths full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
- 8. For frosting, in a large bowl, beat cream cheese and butter until blended. Gradually beat in confectioners’ sugar, cinnamon and eggnog until smooth. Frost cupcakes. Sprinkle with nutmeg.
Mrs. G's Appliance Chef https://appliancechef.mrsgs.com/
DARK CHOCOLATE PEPPERMINT CUPCAKES
2014-12-18 13:42:00
Yields 36
Prep Time
30 min
Cook Time
18 min
Ingredients
- • 2 sticks (1 Cup) unsalted butter, softened
- • 4 tablespoons dark (Bittersweet) cocoa powder
- • 1 cup boiling water
- • 2 cups all purpose flour
- • 2 cups granulated sugar
- • 1 teaspoon salt
- • ½ cup buttermilk
- • 2 whole eggs – room temperature
- • 1 teaspoon pure vanilla extract
- • 1 teaspoon baking soda
FROSTING
- • 2 sticks (1 Cup) salted butter, softened
- • 5 cups powdered sugar, sifted
- • 10 full size candy canes or 40 mini candy canes, crushed into small pieces
- • 4 tablespoons heavy cream
Instructions
- 1. Preheat oven to 350 degrees. Line 36 muffin tins with paper liners.
- 2. To make the cake, melt 2 sticks butter and stir in cocoa. Pour in boiling water, stir to combine, allow to boil for 15 seconds, then remove from heat and set aside.
- 3. In a separate bowl, stir together flour, sugar, and salt. Set aside.
- 4. In a separate small bowl, mix together buttermilk, eggs, vanilla, and baking soda.
- 5. Pour the chocolate mixture over the flour mixture and stir until halfway combined. 6. Pour in the egg mixture and stir until the batter comes together.
- 7. Fill muffin cups 2/3 full and bake for 18 minutes, or until set. Remove from the oven and allow to cool completely.
- 8. To make the frosting, beat the butter to get it started, then add in the powdered sugar. Beat on low while adding the cream. When it comes together, add the crushed
- peppermints, reserving some for garnish. Beat the frosting for a good 30 seconds on
- high until it’s light and fluffy, longer if needed.
- 9. Frost the cupcakes, then sprinkle on more crushed peppermints.
Mrs. G's Appliance Chef https://appliancechef.mrsgs.com/
