Vegan Eggnog Cupcakes
Tender little cakes topped with the fluffiest ermine frosting – all infused with eggnog flavors and are unassumingly vegan. Made with Rodelle Gourmet Vanilla Ex
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Cooking tools:
- Oven
- Muffin tin
- Paper cupcake liners
- Sifter
- Mixing bowl
- Whisk
- Spoon
- Scoop
- Toothpick
- Cooling rack
- Measuring cup
- Measuring spoon
- Fine-mesh sieve
- Saucepan
- Plastic wrap
- Stand mixer
- Spatula
- Piping bag
- Stove
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- ½ tsp ground nutmeg
- 1 cup vegan eggnog
- 1/3 cup neutral oil (e.g. Avocado, canola, etc)
- 1 tbsp distilled white vinegar or apple cider vinegar
- 2 tsp Rodelle Gourmet Vanilla Extract
- 5 tbsp all-purpose flour
- 1 cup granulated sugar
- 1 cup vegan butter sticks, softened at room temperature (not tub style)
- ¼-½ tsp rum extract, if desired
- ¼-½ tsp ground nutmeg, if desired
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