This is what holly jolly, plant-based dreams are made of!
Baked with holiday spice and everything nice, these oat nog molasses cupcakes are a must-try this winter.
Serves: 8-10 cupcakes
Prep Time: 35 minutes
Total Time: 1hr
Ingredients:
- 1 1/2 cups all purpose flour
- 1/2 cup Earth’s Own Oat Nog, room temperature
- 1/2 cup Earth’s Own Dairy-Free Butter, melted
- 1/2 cup brown sugar
- 1/2 cup un-sulphured molasses
- 3 tbsps JUST egg
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
WHITE CHOCOLATE BUTTERCREAM
- 1 cup white chocolate melted (let cool)
- 3 cups powdered sugar
- 1 cup Earth’s Own Dairy-Free Butter
TOPPINGS
- Anise stars
- Gold dust
Directions:
- Preheat oven to 350°F and prepare a muffin tin with cupcake liners.
- In a large mixing bowl, whisk your flour, spices, baking powder, baking powder and salt.
- In another large mixing bowl add your melted Earth’s Own Dairy-Free Butter and brown sugar. Blend together until creamy. Now add in your molasses, vanilla extract, Earth’s Own Oat Nog, and egg substitute to the wet mixture. Blend again until smooth.
- Start adding your dry mixture to the wet mixture, cup by cup. Mix until your batter forms.
- Add your batter to the cupcake liners and place in the oven for 20 minutes.
- Once baked let cool in the pan for 5 mins before removing them and fully cooling on a cooling rack.
- For the frosting, add your room temperature butter to a large bowl and whisk to cream it. Now add in your powdered sugar and blend until it creams together.
- Next add your white chocolate to a microwave safe bowl and heat on 20 second intervals until melted. Then let chocolate cool, so it’s no longer warm. Don’t worry if your chocolate thickens a bit, you just don’t want it to be warm when adding it in.
- Add your chocolate in and blend together until everything is fluffy and creamy!
- Add your buttercream to a piping bag and dress your cupcakes up! Enjoy!
