This sweet treat is a nice Christmas-y tasting cupper utilizing that wonderful seasonal soy (or other) milk variety you only get at the winter time of the year. There still should be some in your local store – but not for much longer! I like the texture the ground almonds gives these, however, if not having nuts is a consideration then use an equal amount of plain flour instead. I’ve used Rum Extract instead of the more traditional Brandy as the Rum is easier to find. If you have Brandy Extract then use that – yummy!
Soy Nog Cupcakes
Makes 12 cupcakes
Preparation time – 10 minutes
Cooking time – 20 minutes
1 ¼ cups Soy Nog (or other Nog flavoured non-dairy drink)
¼ cup Canola Oil
¼ cup Agave
¼ cup Maple Syrup
1 teaspoon Rum Extract
½ teaspoon Vanilla Extract
2 cups All Purpose Flour
¼ cup ground Almonds, (aka Almond Meal or Almond Flour)
2 tablespoons Cornstarch
2 ½ teaspoons Baking Powder
½ teaspoon Baking Soda
½ teaspoon Salt
¼ teaspoon ground Cinnamon
¼ teaspoon ground Nutmeg
⅛ teaspoon ground Allspice
Buttercream, made with Rum Extract and substituting Soy Nog for the Milk or Creamer, or made as Vanilla, optional
Nutmeg to sprinkle
Preheat oven to 375°F and line muffin tins with cupcake liners.
In a large bowl whisk together the soy nog, oil, agave, syrup and extracts.
Sift in the dry ingredients, (flour through allspice) and mix to combine with no large lumps.
Spoon mix into the prepared tins to the top and bake for 20 to 22 minutes until tests done.
Cool in tins for 5 minutes before transferring to cooling rack.
Once completely cool, spread, or pipe with Buttercream made as noted above, if using. Try to spread so it looks fluffed up (like the top of frothy soy nog) and sprinkle with a little nutmeg.