DiCKCEMBER: EGG NOG CUPCAKES

Keeping the holiday theme running, I'm doing a twist on a holiday favourite; eggnog. I've never been big on it and especially since I don't do dairy or egg, I thought that I'd never painfully sip it at Christmas parties, pretending to be amused ever again. Then I noticed that there is a new vegan eggnog! I figured I'd give it a try and much to my surprise, I enjoyed it. I usually bake during the holidays, so I figured I'd fuse the two for another holiday cupcake that might just become a classic. 

1 and 3/4 cups All-Purpose Flour

1 cup caster sugar 

1 tsp  bicarbonate of soda 

1/2 tsp Salt

1 cup Soy Milk or Cashew Milk

2 tsp  Vanilla Extract

1/3 cup (80ml) vegan butter (you can use extra virgin olive oil if you don't have v. butter)

1 Tbsp White Vinegar

Preheat the oven to 350F or 180C and use some holiday-themed or coloured cupcake liners. In a large mixing bowl, add in the sugar and flour and mix together before adding in the sodium bicarbonate and salt. Mix together again. Once you've done this add in the milk, butter, vinegar and vanilla essence. 

Using an electric mixer, blend together until batter is thick and well blended. Add in holiday coloured sprinkles into the batter for an added pop of the colour; the contrast is cheery and inviting. Carefully spoon or ladle the batter into the baking cups and put in to bake for 20 minutes. Be sure that your cupcakes are fully baked before pulling them out of the oven. Allow them to fully cool before icing them. I like to put them into the icebox to speed up the cooling time. The cupcakes will be a bit spongey; it's normal.

Sadly, this icing won't have any actual alcohol seeing as I've agreed to bring some into work, but it doesn't mean that I can't tip the bottle later after I've returned to the peace and sanctuary of my office at home. 

1/c2 c. vegan butter 

1/2 c. shortening
4 c. icing sugar

4 tsp. vegan eggnog (I'm using the one made by Silk)

1 tsp. vanilla essence

1 tsp. nutmeg

1/2. tsp. cinnamon 

1/4 rum extract 

I put the ingredients in a medium-sized mixing bowl, starting with 1/2 the amount of icing sugar, the eggnog, the butter, the shortening and the vanilla essence. I began to blend with an electric mixer on low speed until the mixture was loosely blended.

I added in the rum extract, the nutmeg and the cinnamon along with a portion of icing sugar, then proceeded to blend on medium speed. I slowly added in the rest of the icing sugar allowing the mixture to thicken. It won't be thick like a non-vegan icing, but how we're going to ice the cupcakes, it doesn't really matter. I let my icing set a bit in the icebox before putting it in an icing bag. Use an icing bag with a large round tip.

Once you have done that, start in the centre of the cupcake and ice around in a clockwise motion, spreading the icing over a good portion of the top of the cupcake. Continue until all cupcakes have been iced; for an added splash of colour, add red, white and green holiday sprinkles to make you eggnog cupcakes really stand out! 

I had a blast making these and I'm looking to do other things in future, based on time and everything going on in my life, so keep an eye out for other DWD baking/cooking blogs!