Gingerbread Cupcakes with Eggnog Buttercream

 

A rich, silky French buttercream, made from whole eggs whipped with sugar syrup, lends itself naturally to the traditional eggnog flavorings of rum and nutmeg. It’s the perfect pairing with another holiday classic, spicy gingerbread.

What you will need

6-3/4 oz. (1-1/2 cups) all-purpose flour

2 tsp. ground ginger

1-1/2 tsp. baking powder

1 tsp. ground cinnamon

1/4 tsp. table salt

1/4 tsp. ground cloves

4 oz. (1/2 cup) unsalted butter, softened

1/2 cup dark brown sugar

2 large Safest Choice™ pasteurized eggs

1/4 cup unsulfured molasses

1/2 cup whole milk

4 large Safest Choice™ pasteurized eggs

1 cup granulated sugar

12 oz. (1-1/2 cups) unsalted butter, cut into 1 Tbs. pieces and softened

1-1/2 tsp. dark rum, optional

1-1/2 tsp. pure vanilla extract

3/4 tsp. freshly grated nutmeg, plus extra for garnish

1⁄8 tsp. table salt

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