December 14, 2011

Low-fat gluten-free eggnog cupcakes

These gluten-free cupcakes are moist and decadently spicy, packed with the warming Christmas taste of eggnog. Boozy and spiced with nutmeg, the drippy sweet icing will entice everyone to have a try. Perfect to serve at an adults only Christmas party.

If you don't require gluten free, use a traditional plain flour blend.

Skinny eggnog cupcakes (gluten-free)

1 ½ cups of gluten-free plain flour
2 large eggs
60 grams of butter (room temperature)
¾ cup of sugar
1 tsp baking powder
1 teaspoon of baking soda
¾ cup of lactose free skim milk
1 teaspoon of vanilla essence
2 tablespoons of Jamaican rum
Pinch of nutmeg

150 grams of low-fat cream cheese
1 tablespoon of rum
½ cup of icing sugar
1 teaspoon of hot water
1 teaspoon of cinnamon
1 teaspoon

Preheat oven to 180 degrees. Line cupcake tin with 12 patty pans (it’s a nice idea to use Christmas colours or patterns). Sift flour, baking powder and soda, and nutmeg into a mixing bowl. In a separate bowl, beat the butter and sugar until pale and creamy. Add one egg to the butter and sugar mixture, while beating. Add ½ of the flour mixture and mix until combined, then add the other egg. Beat the milk, rum and vanilla essence in a small jug or bowl and pour into the mixture. Add the remaining dry ingredients and mix until combined.

Spoon a tablespoon of the mixture into each patty pan or until or 12 pans are filled evenly. Bake for 25 minutes until golden and risen. Leave to cool on a wire rack.
To make icing, beat the cream cheese, icing sugar, hot water and rum until creamy. Ice each cupcake and sprinkle with a mix of cinnamon and sugar.

To add decorations, try gold or silver baubles. Mini gingerbreads, which you can buy at the supermarket, are also a nice touch.

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