I’m dreaming of a white Christmas…filled with gingerbread and eggnog! By popular request, I was asked to create something special for a Christmas party at church. This is what I dreamed up. Personally I am not a fan of gingerbread flavor, but when you add this tasty icing on top you have a delicious treat fit for anyone who likes a nice blend of holiday flavors.
Gingerbread Latte Cupcakes
5 tablespoons of unsalted butter, softened
½ cup of white sugar
½ cup of unsulfured molasses
2 eggs
1 ¼ cups of all purpose flour
2 tablespoons of cocoa powder
1 ½ teaspoon cinnamon
1 teaspoon ginger
½ teaspoon nutmeg
½ teaspoon allspice
¼ salt
1 teaspoon baking soda
½ cup of hot milk
1 table spoon of instant coffee crystals
2 tablespoons of coffee flavored yogurt (optional)
Preheat oven at 350 degrees. Line 12-cup muffin tin. Cream together soften cutter and sugar. Add molasses and eggs. Sift together flour, cocoa, ginger, cinnamon, allspice, nutmeg, and salt. Then add flour mixture to the creamed concoction until combined. Heat milk for one minute in the microwave. Dissolve baking soda in hot milk. Blend coffee and hot milk together. Mix into batter. Add yogurt to moisten batter. Bake for 20 minutes.
Eggnog Icing
½ pound of confectioners sugar
½ stick of butter at room temperature
2 to 3 tablespoons of eggnog
Cream butter and sugar together at medium speed. Add eggnog one tablespoon at a time until the icing is spreadable consistency.
Gingerbread Latte Cupcakes
5 tablespoons of unsalted butter, softened
½ cup of white sugar
½ cup of unsulfured molasses
2 eggs
1 ¼ cups of all purpose flour
2 tablespoons of cocoa powder
1 ½ teaspoon cinnamon
1 teaspoon ginger
½ teaspoon nutmeg
½ teaspoon allspice
¼ salt
1 teaspoon baking soda
½ cup of hot milk
1 table spoon of instant coffee crystals
2 tablespoons of coffee flavored yogurt (optional)
Preheat oven at 350 degrees. Line 12-cup muffin tin. Cream together soften cutter and sugar. Add molasses and eggs. Sift together flour, cocoa, ginger, cinnamon, allspice, nutmeg, and salt. Then add flour mixture to the creamed concoction until combined. Heat milk for one minute in the microwave. Dissolve baking soda in hot milk. Blend coffee and hot milk together. Mix into batter. Add yogurt to moisten batter. Bake for 20 minutes.
Eggnog Icing
½ pound of confectioners sugar
½ stick of butter at room temperature
2 to 3 tablespoons of eggnog
Cream butter and sugar together at medium speed. Add eggnog one tablespoon at a time until the icing is spreadable consistency.
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