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Gingerbread Latte Cupcakes with Buttercream Frosting
If you do not like eggnog then don’t worry. It’s not all boozy as well as eye watering just like a few eggnogs I’ve received which switched me right off the actual stuff years back.
This is definitely the store bought, ultra thick, much like heavy cream eggnog which we’re utilizing right here. You may also add a little bourbon if you would like however I simply wanted that nutmeg, heavy, taste that you simply can’t get from using heavy cream….
And I Also wanted it to be straightforward for everyone to chuck together. Buttercream is often fussy. It may get all segregated and bizarre looking in the event you don’t include sufficient sugar. Don’t be scared of the sugar Simply take action. And allow your icing to sit over night. It has to sleep a little so that it can set right. In case you find that it has separated the following day then add additional sugar.
By the way please check out our top tips on how to bake the perfect cupcake here.
- 1 cup of fresh raw unsalted butter
- 1/2 cup of brown sugar
- 1/2 cup of granulated sugar
- 2 medium eggs,
- 1 cup of brewed coffee
- 1 cup of blackstrap molasses
- 1 tsp of vanilla
- 2 2/3 cups of flour
- 1 1/2 tsp of cinnamon
- 1 tsp of baking powder
- 1 tsp of baking soda
- 1 tsp of sea salt
- 1 tsp of ground ginger
- 1 tsp of ground nutmeg
- 1 tsp of ground cloves
- For the icing:
- 1 cup of fresh unsalted butter
- 3/4 cup of eggnog
- 4-6 cups of confectioners sugar
- Freshly grated nutmeg
- Pre-heat stove to 350 degrees.
- Within a large dish, stir collectively the flour, the cinnamon, the baking powder, the baking soda, the salt, the ginger, the nutmeg along with the cloves. Put aside.
- Within the dish of a stand blender, cream the raw butter along with the two sugars collectively until fluffy and light. Include the eggs one-by-one, blending completely in between each addition. Switch the blender to low along with gradually add the coffee, the vanilla along with the molasses mixing to blend.
- Gradually add the dry ingredients into the damp ingredients and then proceed beating on the low speed till totally integrated. Separate the mixture amongst 24 cupcake wrappers filling up around 2/3 of the way.
- Cook for about 20 minutes or till a toothpick placed into the middle comes out clean. Move to a cooling stand and cool fully.
- Within the dish of an electric blender, whip the butter till rich and creamy. Gradually add the eggnog and mix. Add the sugar into the butter mix a cup each time till the icing starts to thicken and become stabilized. Move to an air-tight container and permit to rest for about 4 hours or over night.
- Top the cakes using the icing and then dust using freshly grated nutmeg. Serve right away or keep within an air-tight container for as much as Two days.
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