Guest Foodies: Diana & Eggnog Cupcakes
As you know, blogging has taken all over the world, and Guatemala is no exception. In Guatemala there are many talented bloggers, and we are thrilled to be sharing this original recipe by Diana from PetitGraphie. We met Diana through a post from Lauren Conrad’s site, on a post where she invited her readers to share their blogs. We did it, and later on we both followed each other on Twitter (you can follow her as @PetitDi) and on Instagram (you can follow here as well @PetitDi). She is a lawyer, mom and a blogger. She blogs about fashion, DYIs, and recipes. She has some great ideas like Pesto Pasta and Guatemalan Lasagna. Make sure you visit her blog. Now, we leave you with an introduction by Diana, followed by her original recipe, specially developed for The Foodies’ Kitchen: Eggnog Cupcakes.
Kitty & Helga
Personally I don’t like to drink eggnog, but I thought it might be fun to bake with it this season. So to do something different this Christmas I prepared these delicious cupcakes I hope you enjoy too.
The eggnog flavor is not overpowering but you definitely taste it. These cupcakes are ideal with a cup of milk, coffee, tea, chocolate or even with a little more eggnog.
Christmas is here, so enjoy baking!
Recipe by Diana S.T. from PetitGraphie
An original recipe for The Foodies’ Kitchen
Makes 15 cupcakes
¼ cup butter, at room temperature
¼ cup canola oil
½ cup granulated sugar
⅓ cup light brown sugar
2 large eggs
2 ⅔ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
1 ¼ teaspoons ground nutmeg
¾ teaspoon salt
1 teaspoon vanilla extract
1 cup eggnog
For the glaze:
2 tablespoons butter, melted
1 ½ cups confectioners’ sugar, sifted
½ cup eggnog
¾ teaspoon vanilla
⅛ teaspoon cinnamon
⅛ teaspoon ground nutmeg
- Preheat the oven to 200°C (400°F). Prepare cupcake pan with paper liners and set aside.
- In a large bowl, using a mixer, cream together the butter, canola oil and sugars till smooth. Add the eggs, beating to combine.
- In a medium bowl, whisk together the flour, baking powder, baking soda, nutmeg, and salt. Set aside.
- Pour the vanilla to the eggnog and set aside.
- Add the dry ingredients into the butter mixture alternately with the eggnog, beginning and ending with the flour and making sure everything is thoroughly combined.
- Spoon the batter evenly into the prepared pans, filling the cups ⅔ full. Bake the cupcakes for 10-12 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center cupcakes comes out clean. Remove cupcakes from the oven, and let them cool.
- To make the glaze, combine butter, sugar, eggnog, vanilla, cinnamon, and nutmeg in a large bowl. Whisk until smooth. Dip the tops of each muffin into the glaze and let cool on a wire cooling rack until glaze sets up.
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