PUMPKIN EGGNOG CUPCAKES
Makes 24 Cuppycakes and a few mini cupcakes
2 cups of agave nectar or 3 cups of sugar
4 cups whole wheat pastry flour
3/4 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
3/4 cup dark rum (Barbancourt Haitian rum’s the BEST)
3 cups low-fat pumpkin eggnog (you can use regular egg nog if you can’t find any)
3/4 cup vegetable oil
3 tsp. vanilla extract
3 tsp almond extract
3 tbsp. apple cider vinegar
3/4 tsp. pumpkin pie spice
3/4 tsp cinnamon
Frosting:
3/4 cup butter, softened
12 tbsp.pumpkin eggnog
6 tbsp. dark rum
pinch of pumpkin pie spice
6+ cups powdered sugar
OR
Use Vanilla frosting or buttercream frosting & add rum, nutmeg & eggnog & mix (I like this option the best cheaper and easier)
Garnish:
ground cinnamon
cinnamon sticks
wafer rolls
Cupcakes:
Preheat oven to 350° F. Line a 12-cup muffin tin with paper liners.
In a small bowl, mix together all of the wet ingredients. In a separate large bowl, mix together the dry ingredients.
Pour the liquid ingredients into the dry ingredients and mix.
Use an ice cream scoop & fill the liners 3/4 of the way
Bake for 18-20 minutes, or check with a toothpick in the center & check to see if the toothpick comes out clean and the cake bounces back.
Cool on a wire rack
Frosting:
Cream together the butter, eggnog, rum, nutmeg and powdered sugar with an electric mixer on medium speed. Add in more powdered sugar if needed to thicken the frosting.
Frost the cooled cupcakes. Sprinkle with cinnamon and garnish with a wafer roll or cinnamon stick.
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