Sunday, November 18, 2012

Gingerbread Cupcakes with Eggnog Buttercream



I've had the hardest time finding the perfect buttercream...until now!
I think I just found my go to frosting for cupcakes. I never tried a cooked frosting before, I initially thought it was too much work.  But after making another batch of powdered sugar frosting that I decided to throw away... again, I figured it was time for a change and  go outside my comfort zone.

I have to say I'm really happy I did, the cooked buttercream frosting came out smooth and creamy like whipped cream and it had a great pipping consistency.  Plus it wasn't overly sugary like you can get with powdered sugar frostings.  I will diffidently be using this recipe as my go to and can't wait to try more flavors.


Gingerbread Cupcakes with Eggnog Buttercream
Recipe from Taste of Home

Ingredients

1/2 cup butter
1/2 cup packed brown sugar
1 egg
1/2 cup water
1/2 cup molasses
1 1/3 cup flour
3/4 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon allspice

Eggnog Buttercream
Adapted from Can you stay for dinner?

Ingredients

1 cup eggnog
5 tablespoons flour
1 teaspoon vanilla extract
1 cup butter at room temp
1 1/4 cup sugar (not powdered sugar)

Directions

-Preheat oven to 350 degrees and fill a cupcake tin with paper liners
- In a electric mixer cream together the butter and brown sugar until light and fluffy about 3 minutes.
- Beat in the egg and then the water and molasses
- In a separate bowl combine your dry ingredients flour, baking soda, powder and spices
- Add your dry mixture to the electric mixer with your wet mixture and beat on medium until combined about 2 minutes.
- Fill cupcakes liners 2/3 full and bake for 20-25 minutes. (mine took 22 minutes) or until a toothpick inserted in the center comes out clean. Cool on a wire rack completely.

Buttercream Directions

- In a medium saucepan, whisk 1 cup of eggnog with 5 tablespoons flour. Heat over medium until the mixture starts to bubble, whisk constantly. Continue to stir until the mixture starts to thicken, it will soon thicken to the consistency of cake batter. After about 7 minutes of whisking remove the mixture from the heat and add your extract.  Transfer the mixture to a heat proof bowl and let the mixture cool completely to room temperature. (I let it sit for about 30 minutes, stirring the mix every 10 minutes to release the heat)

- In your electric mixer cream together the butter and sugar on medium high for 3 minutes the mixture should be light and fluffy and white in color. You want the sugar to be completely incorporated in the butter.

- Make sure that your milk/flour mixture is completely cooled and add it to the butter and sugar. (you don't want the milk/flour mix to be warm or it could melt the butter).  Beat all ingredients together for 1 minute on high speed, scrapping down the side of the bowl halfway, until smooth and blended. The frosting should be light and fluffy like whipped cream.



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31 comments:

  1. Beautiful cupcakes . Love the festivity in the air.

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    1. Thanks Swathi, I do love the holiday season.

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  2. Well, that's a nice combination of flavours! Thank you for sharing this holiday recipe.

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    1. Thank u, I'm glad you like the flavors. :D

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  3. Your cupcakes always look so beautiful and these are no exception! Love the holiday flavors combination! The frosting - well, you got me intrigued :)

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    1. Hi Anna, thanks so much! I hope you try it out and let me know how you like it :)

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  4. So glad you posted these. I've had mixed luck with buttercream - can't wait to try this!

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    1. Good Luck with the buttercream, I really was surprised to find how much I loved it.

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  5. Tyler always makes eggnog at Christmas because his Dad makes it. We don't really understand.. or like the whole eggnog at 8am thing. It's just too creamy and raw eggy for us :P I love the idea of making it into cupcakes though! I love the flavour, just not the texture.

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    1. I agree, I like eggnog for like a sip and then its to rich and eggy for me. But eggnog in a buttercream, i couldn't stop taking spoonfuls of the stuff, I was lucky there was enough left for the cupcakes lol.

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  6. Just beautiful & great for the holidays :-)

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  7. These sound awesome! I love gingerbread and they sound wonderful with eggnog butter cream icing. I may have to try these for Thanksgiving! Thank you so much for sharing at SHOW-licious Craft Showcase! http://sew-licious.blogspot.com/search/label/craftshowcase

    Marti

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    1. Thank you Marti, hope you try them out the buttercream is so addicting

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  8. These look so delicious. Perfect fall recipe! I would love to have you come share this or any of your great ideas at the link party on ‘Or so she says…' There’s one going on right now (and every Saturday – Tuesday). Hope to see you there! www.oneshetwoshe.com

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    1. Thank you, cant wait to check out the link party, looking forward to it.

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  9. These cupcakes look absolutely fantastic! Combining all the best components of christmas.....especially gingerbread!!! Definately going to try these out!

    What a lovely blog you have! As fellow foodies we can't wait to read more of your delicious posts! New follower here :)

    Have a great weekend,

    Chloe & Sarah

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    1. I hope you like them, and thank you for the lovely comments. :)

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  10. Just made these last night and they are AMAZING!

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    1. Awesome! Thanks so much for letting me know how they turned out. the buttercream is pretty great right

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  11. Hey Neshanne, awesome cupcakes as usual and thank for join to my link party!

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    1. I'm so happy you have a linky party, can't wait for the next one.

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  12. Just made these... They are amazing!!!

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  13. How many cupcakes does this recipe make?

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    1. Sorry about not including the # of cupcakes in the recipe. This one makes about 12 cupcakes.

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  14. I just made this eggnog frosting. It's wayyyyy to sweet. I like the texture, but there is not much flavor, just sweetness.

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  15. I made the frosting this morning for some chocolate spice cupcakes and was very tasty...the only issue i had was that it looked grainy. I dunno what I did....the mixture was completely cooled when i added it to the butter and sugar...i think it was a personal error. LOL could you help me figure out what I did wrong??

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    1. Hi Sarah, sorry to hear that the frosting ended up grainy. I've had the issue as well sometimes and I found that whipping the buter sugar mixture a little longer first, then adding the milk mixture and whipping that a little extra longer as well helped. I found that whipping it longer will cause the sugar to dissolve better, perhaps because the mixture warms up a little the longer u whip it and helps the sugar break down.

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