T' was the week before Christmas and no one was stirring and most definitely not Des..
In all seriousness, with the combination of a sprained foot and a head cold, I've been working from the couch and watching endless amounts of Holiday baking shows. Which leaves me with cravings of diving into my own kitchen! I had a hard time deciding what to bake this year, until I opened my fridge and saw the massive bottle of eggnog that we had barely dived into! I decided to add the eggnog into the batter and the frosting so it couldn't be missed! These cupcakes fit perfectly into my meal prep for the week since my recipes are always low in refined sugar and made the perfect mid day pick me up :)
Ingredients required: 105 G Cassava Flour
2 Tsp Baking Powder
1 Tsp Cinnamon
2 Eggs
1/2 Cup Almond Milk based Eggnog
1 Tsp Vanilla Extract
60 G Tahini
1 Tbsp Vinegar
3 Tbsp Pure Maple Syrup
For the Frosting:
200 G Dairy Free Cream Cheese
1/2 Tsp Vanilla Extract
45 ML Almond Milk based Eggnog
1/2 Tsp Cinnamon
1/2 Tsp Nutmeg
How to create:
Pre heat your oven to 350° and line your cupcake tray with silicone or paper liners. Combine all wet ingredients together and whisk well.
Add dry ingredients to wet and mix well until batter is combined and pour into liners.
Bake for 12 minutes or until toothpick comes out clean.
While cupcakes are cooling, prepare your frosting. Start by adding all ingredients in a bowl and whisking together with a fork. Place into fridge to thicken up.
Add your frosting to your piping bag and pipe snowflakes onto cupcakes!
Note : This recipe makes 10 Cupcakes
Per Cupcake with Frosting:
162 Calories - 8g Fat, 17g Carb, 3g Protein
