Friday, October 16, 2009

Egg Nog Spice Cupcakes

If any of you live in Utah County, check out my feature in the Daily Herald tomorrow (Saturday)! I made these cuppies while they photographed me for the paper. I was pretty happy with how my creation turned out...although I would make some changes and I'll tell you what they are!

Egg Nog Spice Cupcakes - by me!

1 package Duncan Hines Spice Cake Mix (just the mix, don't add anything)
1 stick unsalted softened/melted butter (hmm...did I just make up a new term-mefted butter?? sof-elted?? I'm a nerd. Really, I just didn't melt the butter all the way, so it was half softened, half melted.)
3 eggs
Pinch cinnamon
Pinch nutmeg
1/2 cup egg nog
1/4 cup flour
1/4 cup applesauce
1 1/3 cup water

All I did was combine all the ingredients in a large bowl and beat with a beater for 2 minutes. Then add them to your cupcake pan, 2/3 full. FYI, they didn't rise a ton, so you can fill them that far...I put less because I never know if the recipe will rise too much! Makes 24+ cupcakes. Oh, and bake at 350 for 20 minutes.

I thought they were delish-but I did want them to be more egg nog-y (I LOVE egg nog!), so next time I would try adding more egg nog, like 1 cup, and less water, like 3/4 cup. But they were great as they were-really moist! My mom of Pots and Pins approved!

Cinnamon Cider Cream Cheese Frosting - by Pots and Pins

4 1/2 cups powdered sugar
8 oz. cream cheese, softened
1 stick unsalted butter, softened
2 T. apple cider
1/2 tsp. cinnamon (or to taste)
pinch of salt

Mix cream cheese and butter till fluffy, about 2 minutes. Add in powdered sugar, cider, cinnamon, and salt. Beat well. Frost. Keep in refrigerator.

The frosting was really yummy! Thanks, mom!