"Desserts are the fairy tales of the kitchen a happily ever after to supper."
-- Terri Guillemets
So, tell me, what is the holiday season without a little decadence, right? I thought that with the year 2020 has been, why not make something that makes everyone smile? A cupcake! But not just any old cupcake, oh no no no. This is my recipe for gingerbread cupcakes with cranberry filling and eggnog buttercream frosting! I'm putting all the Christmas into one baked good this year! No regrets!
That being said, you can always substitute the egg ingredients for non dairy items: the egg can be applesauce, or a "flax" egg, the eggnog can be exchanged for my vegan eggnog which you can find here on the site, and the buttercream frosting can still be made with vegan butter! So go ahead, strap on an apron, whip out a spoon and make some of the most Christmassy cupcakes you'll ever have! Happy holidays and happy eating!
Ingredients:
Cranberry Filling
1 cup (120g) - Frozen Cranberries
1/2 tsp - Ground Cinnamon
1/2 tsp - Ground Nutmeg
2-4 tsp - Sugar
1 cup (120g) - Water
1 tsp - Vanilla Extract
1 Apple (grated)
Gingerbread Cupcakes
1/2 cup (113g) - Butter (softened)
1/2 cup (123g) - Brown Sugar
1 Egg
1/2 Cup (106g) - Water
1/2 Cup (142g) - Dark Molasses
1 1/2 Cup (208g) All Purpose Flour
1 tsp - Ground Cinnamon
1/2 tsp - Ground Ginger
1/2 tsp - Ground Nutmeg
1/4 tsp - All Spice
1/2 tsp - Salt
1/2 tsp - Baking Powder
1/2 tsp - Baking Soda
Buttercream Frosting
1 cup (250g) - Butter (softened)
3-4 cups (420g) - Icing Sugar
1/2 tsp - Ground Nutmeg
3 tbsp - Eggnog
Directions:
In a pot over a medium heat, add your cranberries, cinnamon, nutmeg, sugar and water. Stir.
Once the pot comes to a boil, add in your grated apple and continue to stir. Once the cranberries have all burst (you can help by crushing them as well), and the mixture has reduced a little, take it off the heat.
Drain the juice through a sieve, and pour it back into the pot.
Place the pot back on a low heat.
To make a "slurry", you will need to combine 2 tsp of corn starch with a little water. The mixture should look and have the consistency of milk. While stirring, add the slurry to the cranberry juice. Continue stirring for 1-2 minutes, and remove from the heat to cool. Place in a container and put it in the fridge until you are ready for it.
Preheat the oven to 350 degrees.
In a large bowl, add the butter and the brown sugar. Using a had mixer, combine until smooth and creamy.
Add the egg, water and molasses and combine. The mixture will look like it will never come together, but don't worry about it! Once you add the dry ingredients, everything will be perfect!
Sift the flour, cinnamon, ginger, nutmeg, all spice, salt, baking powder and baking soda into the same bowl. Use a spoon or spatula to combine just until incorporated. You should be left with a smooth light golden mixture.
To a muffin tray, add baking cups. Pour the gingerbread mixture into each cup about three quarters of the way up.
Bake for 18-20 minutes.
Once the cupcakes are done, take them out of the oven and set them aside to cool.
To make the frosting: whip the butter in a bowl with a hand mixer for about 4 minutes.
After 4 minutes, add the nutmeg and eggnog as well as the first cup of the icing sugar. At first, mix on low, then turn the mixer to high. Continue to add the icing sugar after each portion has been fully incorporated. Don't forget to scrap the sides of the bowl down! Set aside.
Using a wooden spoon with a round bottom or an apple corer, poke a hole in the centre of each cupcake.
If you don't have a piping bag, you can use a sandwich bag for this next part. Place your cranberry filling into the bag. Insert the nozzle of the bag into each muffin, and squeeze until you can either see or feel the cranberry sauce rise to the top.
Using another piping bag with a wider nozzle, pipe on the eggnog buttercream frosting on to each cupcake, making sure to first cover the cranberry filling and moving our from there. Add as much or as little as you like!
Enjoy!
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