Eggnog Rum Currant Cupcakes

Almost every year I make a cake to take to family's house on Christmas.  It's always a challenge to decide on a flavor.  Something Christmasy, something delicious, so many possibilities...  Well, here it is, my 2011 cake - and it's a good one!
The eggnog flavor really stands out in this recipe.  Don't try to use light or fat free, though - you'll need the real deal.  Rum is a natural addition to the classic nog, so rum currants were a natural fit.  If you've never had them, currants are like tiny raisins.  I like their unobtrusive smallness in this cake, and also the fact that they tend to be a bit dryer than their big cousins - all the better to soak up that rum flavor.
If you like eggnog, this is the recipe for you.  A cupcake of good cheer!

Eggnog Rum Currant Cupcakes

Adapted from Cooks Illustrated

Ingredients:

1 cup currants (raisins or sultanas can be substituted)

2/3 cups dark rum

6 egg whites

1 cup + 1 tbsp eggnog

1 tsp vanilla

2 cups flour

1/4 cup cornstarch

4 tsp baking powder

1 tsp salt

1/2 tsp grated nutmeg

1 3/4 cups sugar

3/4 cups butter (1 1/2 sticks), softened and cut into 1" pieces

Frosting of your choice

Freshly grated nutmeg for sprinkling

Directions:

1.  Combine the currants and rum in a small bowl so that the fruit is submerged.  Cover and let sit for at least two hours.  When soaking is complete, drain the currants well and set aside.  The rum can be repurposed, but will not be used in the cake.

2.  Preheat the oven to 350°.  Line cupcake pans with paper liners (recipe makes about 28 standard cupcakes).

3.  Combine the egg whites, eggnog, and vanilla in a liquid measuring cup.  Whisk with a fork until well blended.  Set aside.

4.  Whisk the flour and cornstarch together in the bowl of a stand mixer.  Set aside 2 tbsp of the flour mixture, leaving the rest in the bowl.

5.  Add the baking powder, salt, nutmeg, and sugar to the stand mixer bowl.  Whisk until well blended.  

6.  Place the butter pieces in the bowl.  Beat on low speed until the mixture resembles wet sand.

7.  Pour all but 1/2 cup of the egg mixture into the bowl.  Beat on medium speed for about a minute.  Add the remaining egg mixture and beat for about 30 seconds.  Stop, scrape down the sides and bottom of the bowl, beat for another 30 seconds or until smooth.

8.  Toss the currants with the reserved flour mixture.  Stir the coated currants into the batter.

9.  Fill the cupcake liners about halfway with batter.  Bake for about 15 minutes or until a toothpick inserted into the center comes out with only a couple of crumbs attached.

10.  Transfer the cupcakes to racks to cool completely.  

11.  Once cool, frost the cakes.  Grate nutmeg very lightly over the tops.  Serve!

Cranberry Orange Upside Down Cake

Well, Autumn is here!  There are a few ingredients that I reserve for Fall and Winter and fresh/frozen Cranberries fall into that category.  And boy have I been looking forward to them!  Their great flavor and wonderful tartness are absolutely perfect in sauces and baked goods.  
Here is a lovely recipe with the classic combo of orange, cranberry, and a hint of cinnamon.  It is adapted from Cooking Light on My Recipes.  
Welcome Fall!!

Cranberry Orange Upside Down Cake

Adapted from Cooking Light

Ingredients:

Topping -

1/2 cup sugar

3 tbsp butter

10 oz cranberries (fresh or frozen, thawed), each berry cut in half

Cake -

1 1/2 cups flour

2 tsp baking powder

2 tsp orange zest

1/4 tsp salt

1/4 tsp ground cinnamon

1/2 cup milk

1 tsp vanilla extract

2 eggs

1/2 cup butter, softened

1 cup sugar

Directions:

1.  Preheat the oven to 350°.  Grease a 9" round pan.  Line the bottom with parchment paper.  Grease the parchment paper.

2.  For the Topping: melt the 1/2 cup sugar and 3 tbsp butter together in a small saucepan until liquified.  Pour the mixture into the prepared pan.  Tilt the pan to coat the bottom evenly.  Sprinkle the berries evenly over the sugar mixture.  Set aside.

3.  For the Cake: in a medium bowl, whisk together the flour, baking powder, orange zest, salt, and cinnamon.  Set aside.

4.  In a medium bowl or liquid measuring cup, stir together the milk and extract.  Set aside.

5.  Combine the butter and sugar in the bowl of a stand mixer.  Beat until light and fluffy.

6.  Beat in the eggs, one at a time.

7.  With the mixer on low, mix the flour mixture into the butter mixture alternately with the milk mixture, beginning and ending with the flour.  Blend just until incorporated - do not overmix.

8.  Give the mixture a couple of stirs with a large rubber spatula.  Spread the batter evenly over the cranberries.

9.  Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean or with only a couple of crumbs attached.

10.  Transfer the pan to a rack.  Let the cake rest for five minutes.

11.  Run a thin spatula around the edges of the pan to loosen the cake.  Place a large plate over the pan.  Holding the edges firmly with potholders, invert the cake onto the plate.  Serve warm or cool.

Pancupcakes

I've never fettered myself to the idea that cake is just for dessert. And, when a recipe like this comes along, who could argue? These scrumptious little morsels would be right at home on your breakfast table. Not even my anti-cake husband can complain (and really, it means he's getting bacon).

In this recipe, the cake (which really does taste like pancake) is topped with a lip smacking maple glaze and, ever popular, bacon. It is a combination of flavors that has been savored and favored for maybe hundreds of years. This recipe was destined for greatness right from the beginning!

I found this recipe, credited to How to Cook Everything, at Brown Eyed Baker. I made the cake as directed. She pairs the cake with a maple buttercream (which sounds delicious), but I opted to make these with a maple glaze instead (I wanted a little more maple flavor and something reminiscent of one of my breakfast faves, maple bars). Also, I doubled the bacon. 

Pancupcakes

Adapted from How to Cook Everything/Brown Eyed Baker

Glaze: original recipe

Ingredients:

Cake:

2 cups flour

1 tbsp sugar

2 tsp baking powder

1 tsp salt

1 ½ cups whole milk

2 eggs

2 tbsp butter, melted & cooled

Glaze:

1 ½ cups powdered sugar, sifted

5 tbsp real maple syrup

1 tbsp cream

½ tsp Mapleine

6 slices of bacon, chopped, cooked until crisp, drained, and cooled

  

Directions:

1.         Preheat the oven to 400°.  Line a muffin pan with paper liners and spray the paper with non-stick spray (otherwise the cake will stick).

2.         In a large bowl, whisk together the flour, sugar, baking powder, and salt.  Set aside.

3.         In a medium bowl, whisk together the eggs and milk.  Whisk in the melted butter.

4.         Add the wet ingredients to the dry.  Whisk until just moistened and combined.  Batter may be a little lumpy (just like pancakes).

5.         Divide the batter evenly among the muffin cups.  Bake until puffed and firm to the touch, about 10 minutes.

6.         Let cool in the pan for about 5 minutes and then transfer the cakes to a rack to cool completely.

7.         For the glaze: in a medium bowl, combine the powdered sugar, 2 tbsp of the maple syrup, the cream, and the Mapleine.  Beat until smooth.  Beat in as much or as little of the remaining 3 tbsp of maple syrup as you’d like (it was vary the thickness of the glaze).

8.         Spoon the glaze onto the cooled cakes.  Top with bacon pieces (before the glaze sets).  Serve!