(Same cupcakes, but different post-production on Photoshop. I couldn’t decide which looked better, so I posted them both.)
I love a good vegan recipe, and even though I’m not vegan, I’m always interested in any dairy-free desserts. These were easy to make (mix wet and dry together), and tasted great. I’m a big fan of Silk Nog, and that’s what I used.
Eggnog Cupcakes (from Baking Bites)
1/4 cup dark rum or bourbon
1 cup soy eggnog
1/4 cup canola oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
scant 1/4 teaspoon nutmeg
1 cup sugar
1 1/3 cup AP flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Preheat oven to 350 degrees F. Fill a 12-cup muffin tin with liners.
In a small bowl, mix together the rum, eggnog, oil, vinegar, and vanilla.
In a large bowl, mix together nutmeg, flour, sugar, baking soda, baking powder, and salt. Pour in rum mixture and whisk until just combined. Divide evenly into muffin tins (a 1/4 cup measure is good for this).
Bake for 18 – 20 minutes, until a tester comes out clean and the cakes spring back when lightly pressed. Cool in the pan for 3 – 5 minutes, then turn out onto a wire rack to cool completely before frosting.
1/4 cup soy margarine, softened
3 tablespoons soy eggnog
2 tablespoon rum
generous pinch of nutmeg
2+ cups confectioners’ sugar
Cream together margarine, eggnog, rum, nutmeg, and 2 cups of confectioners’ sugar. Add more sugar if needed to make frosting stiff but spreadable. Spread on cupcakes and garnish as desired.