Gingerbread Cupcake

There's nothing more comforting than the smell of gingerbread.  From gingerbread cookies to gingerbread houses, it's a Christmas classic that needs to be represented as a faking fancy cupcake!  It's a heart-warming smell that takes you back to your childhood and Christmases past.  For this Christmas classic flavour you'll need...

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water, but no water required for this one)
• 1 Cup of Molasses (this will replace some of the water your cake mix calls for)
• Milk (to replace the rest of the water called for) 
• 1 tablespoon of Ginger
• 1 teaspoon of Cinnamon (plus a little to sprinkle over the top of the cupcake as garnish)
• 1 teaspoon of Cloves (you can go a little less on this if you like less spicy gingerbread)
• Store bought Vanilla or White Icing
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• Garnish Ideas: Cinnamon Stick, Small Gingerbread Person, Shaved Cinnamon 

And here's the festive fun recipe...

Step 1: Preheat your oven as directed on the cake mix package.  Add all the ingredients your White Cake Mix calls for EXCEPT for the water.  Instead of the water, replace one cup of the called for amount with Molasses and top the rest off with Milk.  So, if your recipe calls for 1 1/3 cup of water, add one cup of Molasses and 1/3 of a cup of Milk.

Step 2: Now it's time to add in some classic Christmas spices to your batter - 1 tablespoon of Ginger, 1 teaspoon of Cinnamon, and 1 teaspoon of Cloves.  If you like a less spicy gingerbread, use only 1/2 to 3/4 of a teaspoon of Cloves.  Mix the ingredients together until smooth, spoon the batter into your cupcake liners and bake as directed on the package.  Once they are done baking, let them cool completely before icing.

Step 3: Since the cupcake has a lot going on, I went for a very basic vanilla icing.  You could use whipped cream if you'd like.  For my vanilla icing all you need to do is mix together the vanilla icing and butter on high until smooth.  Mix well and add some icing sugar if it's not sweet enough for you or too buttery.

Step 4: It's assembly time.  Ice your cupcake with any method you prefer - piping bag, knife, spoon...whatever.  Top it with the garnish of your choice.  I shaved some cinnamon over top and topped it with a small piece of cinnamon stick.  I'm making them again this week and will probably use a gingerbread cookie for double the gingerbread fun.     

Happy Faking!

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Eggnog Cupcake

Here's the first of my festive cupcakes!  There's something about eggnog and nutmeg that just tastes like Christmas. So putting the two in a cupcake was a no brainer.  This is a classic that I've been making for years now. If you have kids coming to the party, you can easily remove the rum from the icing or make a virgin and non-version variety.  Just make sure you mark which ones are which.  For this recipe all you need is...

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• Eggnog (replace the amount of water it calls for...you can use any eggnog you want... full fat or no fat!)
• 1/2 tsp Ground Nutmeg
• Store bought White Icing
• 2 Tablespoons of Spiced Rum (you can use more of less...it's up to you...or you can leave this out if you don't want alcohol in your icing)
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• Garnish Ideas: Grated Nutmeg or a Cut Down Straw

On to the recipe...

Step 1: For the most part, follow the direction of your White Cake Mix - preheat your oven and add in your eggs and oil, but replace the water with your choice of Eggnog and add 1/2 tsp of Ground Nutmeg.  On a side note, I usually just throw all three whole eggs in and don't bother separating as directed on the package.

Step 2: Mix all the ingredients together until the batter is smooth.  Spoon the batter into your cupcake liners and bake as directed on package. Once done, cool completely before icing

Step 3: On to the festive holiday icing! Mix together your White Icing, butter and Spiced Rum on high until smooth. You could use any type of Rum that's in your cupboard or liquor cabinet, but I liked the Spiced Rum. Give it a taste and if it's too buttery for your taste or needs to be thickened, add some icing sugar.  Once you're happy with the taste and consistency it's time to ice your cupcakes! .

Step 4: Layer on as much or as little of your icing as you'd like.  To garnish your cupcake grate some Nutmeg over the top.  If your making virgin icing and Rum icing, you can cut down a straw as a garnish for the kid friendly cupcakes and only sprinkle Nutmeg on the adult ones!

Happy Faking!

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