On any given Sunday when your team is playing like the Eagles have been this year, there is no better place to be than in the kitchen with a dozen like-minded, sugar-loving friends. On this particular Sunday afternoon, a Gingersnap Martini Cupcake with Spiked Eggnog Frosting was far more compelling than almost anything else I could think of. After all, I was guaranteed excellent girl talk, spiked coffee, and a thick tube of warm, sweet goo between my hands. Hey now! I'm talking about a frosting bag (pictured at right). This is an adults-only posting after all.
You can check back in next time for my kid-friendly mocktail recipe featuring cotton candy and Perrier. In the meantime, feast your eyes on this recipe. It is as delicious and sublimely sweet as it sounds. Thank you to Jessica for hosting a great afternoon and sharing her recipe. Follow Jessica and her blog at www.copycakecook.com.
1 stick butter (room temperature)
1/2 cup sugar
1 cup molasses
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoons baking soda
2 teaspoons ground ginger
1/2 teaspoon allspice
2 teaspoons cloves
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
¼ Cup Ginger snap Vodka
¾ Cup very hot water
Combine flour, salt, baking soda, baking powder, and spices in a bowl with a whisk.
Cream butter and sugar. Add egg, and mix well, add molasses and mix until well combined.
Add dry ingredients and slowly add hot water until well combined. Mix in the vodka. Fill cup cake liners 2/3 or 3/4 way full.
Eggnog Frosting: (for 48 cupcakes-reduce for 24 - or just get creative with the extra icing)
2 sticks (8 tablespoons) unsalted butter, room temperature
1 package Cream Cheese
1 cup marshmallow crème (optional)
3 tablespoon dark rum (or to taste)
3/4 teaspoon ground nutmeg (or to taste)
5 cups sifted powered sugar
Cream butter and cream cheese (and crème) in standing mixer. Sift together nutmeg and sugar. Slowly spoon into butter mix. Add rum, mix well, and pipe onto cup cakes. Enjoy with or without spiked coffee.