I used my nog to make a sweet, festive treat for the holidays. Nog has a deep, rich flavor that shines through in these cupcakes. Feel free to add a tiny bit of rum extract if you want to go for the ‘spiked’ nog taste. I topped my cupcakes with a nog frosting to match but you can use plain old vanilla or whatever else you feel fit.
YIELDS
24 cupcakes
PREP TIME
COOK TIME
TOTAL TIME
- 1 1/2 cups vegan nog (I used Califia Farms)
- 1 tsp apple cider vinegar
- 2 1/2 cups all purpose flour
- 1/4 cup corn starch
- 1 1/2 cups cane sugar
- 1 tbsp baking powder
- 1 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp clove
- 1/4 cup plain vegan yogurt
- 1/4 cup olive oil
- 1 tsp vanilla extract
- For the frosting:
- 3 tbsp vegan butter
- 3 3/4 cups confectioners sugar
- 1 tsp vanilla extract
- 4 tbsp vegan nog
Directions
1. Preheat oven to 350°F. Line cupcake trays with 24 liners. Set aside.
2. Whisk together the nog and cider vinegar and set aside.
3. In a large mixing bowl, whisk together the flour, cornstarch, sugar, baking powder, salt, and spices.
4. Pour in the nog/vinegar, yogurt, oil, and vanilla extract into the bowl with the flour. Stir well, until there are no lumps.
5. Pour into lined cupcake times and bake for 18–20 minutes, until a toothpick comes out clean.
6. While baking, make the frosting. Add the butter, sugar, extract, and 2 tbsp of nog to a mixing bowl. Use an electric mixer to mix.
7. Add the remaining 2 tbsp of nog and beat until smooth and spreadable.
8. Remove cupcakes from oven and let cook completely before frosting.
9. Top with crushed nutmeg.
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Photo: Lauren Sacerdote
