Eggnog Spiced Cupcakes

by Andrea Witthoeft November 23, 2018 0 Comments

Eggnog Spiced Cupcakes

I am not sure if you counting down the days, but I sure am!!! I am talking about Christmas of course ;) I have been waiting so patiently to create some memorable festive Christmas Baked goods...

For this recipe, I used my classic, Beauty Baking Mix... And I was so supervised how amazing it turned about because when I developed this mix I was thinking it was only good for cookies, beauty bombs, brownies, and blondies

I had so many ideas what I wanted to try for my first cupcake recipe using my Beaut Baking Mix, however, I had to just pick one ;) So I hope you LOVE Eggnog, oh, and creamy rich spiced chocolate!!!

Eggnog takes me back to my childhood... what is better than a cold glass of thick, creamy, and delicious nog-nog! Haha, sorry, that is what my sister used to call it when we were little girls ;)

Christmas needs those festive flavors, the warming hint on rum, (I used artificial of course), nutmeg, and of course cinnamon. But, Christmas must have the decedent richness of Chocolate, don't you agree.

I was going to make a vanilla spiced buttercream, yet chocolate always seems to scream my name"ANNDDREEEEAA!" haha... or maybe it is just my cravings ;) Whatever it is, it seems to always be my go-to, yes, chocolate is in 80% of my recipes I believe!

I have created 2 videos on buttercream frosting, my first video really breaks down who to create the most perfect, whippy, fluffy, and white buttercream frosting, which I recumbent watching if you want to excite the BEST BUTTERCREAM you will ever try!!!

WATCH HERE!

For my Birthday I made a Chocolate Cake with Chocolate Buttercream frosting...it was to die for!!! This recipe is almost identical do the buttercream frosting I made for these cute little eggnog cupcakes, only there are a few secrets to making this buttercream good to BEAUTIFYING!

I added in a few scoops of my NEW Bakerlita Beautify Sweet Creamer to do just that... This added the extra dose of creaminess that benefits your brain and beauty with the added MCT powder and the collagen protein!

With my Bakerlita's Beautify-Sweet Creamer can make all the beautiful blended goods; like Beauty bulletproof coffees, hot chocolate, smoothies, and homemade ice cream! 

Beautify-Sweet Creamer also works amazingly incorporated into icings, glazes, and frostings like this Chocolate Buttercream frosting.

Each scoop will bless your body with beautifying collagen and MCT oil. Beautify-Sweet Creamer is sweetened with Lakanto (monk-Fruit); so there is no insulin spike what so ever, and is 100% natural sugar-free keto sweetener. Blend into your morning coffee and you will get a Beautifying-BUZZ that will cause glowing smooth skin, strong luscious locks, and nice nails!

BEAUTY BENEFITS!

  • Only 1.5 Net Carb per serving
  • Keto & Paleo Friendly
  • Dairy-Free 
  • Sugar-Free
  • Gluten-Free 
  • Makes +12 Beautifying-Bullets!

Nutrition Facts per serving:  4g Fat | 1.5g Carbs | 6g Protein | 63 Calories.

Now that is how you BEAUTIFY your Buttercream frosting The Bakerlita Way!

I hope you enjoy this recipe just as much as I did, and my hubby too obviously :D 

Have a great weekend!

Blessings,

Andrea Witthoeft | Bakerlita

RECIPE

DRY INGREDIENTS
WET INGREDIENTS
  • ¼ cup grass-fed butter (melted)
  • 4 large eggs (room temp)
  • 1/4 cup unsweetened nut milk (warm)
  • 2tsp pure vanilla extract
  • 1 tbsp fresh lemon juice
BUTTERCREAM FROSTING
  • 1 1/4 cups grass-fed butter (room temp)
  • 1 cup Lakanto Powder Sweetener
  • 1 cup cocoa powder
  • 4tbsp Beautify Sweet Creamer 
  • 2tbsp whipping cream (dissolve with sweetener)
  • 1 cup Lakanto powdered sugar
  • 1tsp pure Vanilla extract

DIRECTIONS

  1. Pre-Heat Oven to 325F.
  2. In a medium bowl, pour the entire Bakerlita Beauty Baking mix.
  3. Add baking soda & powder to the medium bowl, whisk together, and set aside.
  4. In a smaller bowl, add 3 free-run eggs, ¼ cup melted grass-fed butter, 1/4 cup unsweetened nut milk, 1tbsp fresh lemon juice, and 1tsp a pure vanilla extract.
  5. Whisk wet ingredients until well incorporated.
  6. Pour the wet ingredients right onto the dry ingredients, whisk for another minute until it created that perfect creamy smooth cake batter.
  7. In a cupcake try, like cupcakes with parchment cupcake liners.
  8. Using a scoop or a spoon, measuring about 3tbsp, scoop out cupcake batter into the cupcake tray.
  9. Bake for 26-28 minutes until slightly golden brown.
  10. As the cupcakes are baking, it would be the wisest choice to start making the chocolate buttercream frosting!
  11. In a stand mixer bowl, with a whisk attachment, add grass-fed butter, make sure it is perfectly soft, room temperature.
  12. Whisk butter on high speed for 5 minutes, using a rubber spatula, scrape down the sides of the mixer bowl. 
  13. Whisk again for 3 minutes.
  14. Using a sifter, sift in cocoa powder, Lakanto powdered sweetener (monk fruit), cream, and vanilla to a small bowl, mix together until you get a thick paste.
  15. Add the sweet cream paste to the buttercream, whip again for 3mintues until your buttercream is fluffy, and have doubled in size.
  16. Scrape buttercream in a piping bag with any desired tip you like, starting on the outside of the cupcake, pipe in a circular motion upwards creating a buttercream mountain.
  17. Dash some cinnamon on top of each cupcake, and ENJOY! 

 

 

 



Andrea Witthoeft
Andrea Witthoeft

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