Posted by Bryna Bear aka
Gluten Free Baking Bear
It is that time of
the year again when we have left over eggnog. I have posted a few eggnog
recipes before: Eggnog Biscuits,
Eggnog Flan and Eggnog Eclairs.
This year I hope to make some more recipes with my leftover eggnog.
These muffins were the
first new recipe that I made with eggnog this year. They taste great and have a strong eggnog flavor. The brown butter glaze is
decadent. I plan to repurpose some
of these muffins into a dessert with eggnog custard. I’ll keep you posted.
I got this recipe
from How Sweet Eats blog, but changed it up into a gluten free version and
added some nuts. Be careful
not to over bake these as the just baked ones were much moister than those that
baked a bit longer.
GLUTEN FREE EGGNOG
CHOCOLATE CHIP AND NUT CUPCAKES WITH EGGNOG BROWN BUTTER GLAZE
Makes 22-24
Ingredients
CAKE
½ cup/4 oz.
|
Unsalted Butter - melted
|
½ cup
|
Sugar
|
2 tsp
|
Vanilla Extract
|
2 large
|
Eggs
|
1 cup + 2 Tbs.
|
Sorghum Flour
|
½ cup
|
Tapioca Flour
|
½ cup
|
Chickpea Flour
|
¾ tsp
|
Xanthan Gum
|
½ tsp
|
Ground Nutmeg
|
½ tsp
|
Baking Soda
|
½ tsp
|
Baking Powder
|
¼ tsp
|
Sea Salt
|
¾ cup
|
Eggnog
|
⅔
cup
|
Chocolate Chips
|
⅔
cup
|
Chopped Walnuts or Pecans
|
GLAZE
¼ cup
|
Brown Butter
|
¼-½ cup
|
Confectioner’s Sugar
|
2-3 Tbs.
|
Eggnog
|
Directions
CAKE
1) Preheat the oven to 350°F.
Place paper liners into two muffin tins and set aside.
2) In a small bowl mix together
the flours, baking soda and powder, xanthan gum, nutmeg and salt. Set aside.
 |
| The dry ingredients ready to be whisked together. |
3) In a large bowl add the
melted butter and sugar and mix until smooth. Mix in the vanilla well.
4) Add the eggs, one at a time,
mixing well after each addition.
5) Add half the flour mixture
and stir in. Add all the eggnog
and mix well. Add the rest of the
flour mixture and combine well.
 |
| Adding half of the flour mixture to the batter. |
 |
| Adding eggnog to the batter. |
 |
| Adding the remaining flour mixture to the batter. |
6) Add the nuts and chips and
mix in until well distributed.
 |
| Adding nuts and chips. |
 |
| The batter all done. |
7) I used a scoop that measures
2-inches across to scoop out batter into the paper lined muffin cups.
8) Bake for 17-20 minutes or
until the cake is just set. It
will be dry if over baked so check every minute after the first 15 minutes to
see if the cake is done.
 |
| Raw batter in the muffin tin |
9) Allow to cool completely on
a rack before topping with the glaze.
GLAZE
1) First make brown butter by
heating the butter in a pan with a light colored bottom until the butter turns
a light brown and has a nutty aroma.
Using a light colored pan allows you to see how brown the butter is
getting. Use a medium low flame
and stir the butter constantly until done. The butter will foam up while cooking, this is to be expected.
Do not walk away while it is
cooking because the butter can burn very quickly and be ruined. When the butter is the right color and
fragrance remove it from the heat and allow it to cool before making the glaze.
 |
| Melting butter in a light colored pan. |
 |
| Butter cooking over a medium heat. Note how it is foaming. |
 |
| Butter after browned and emitting a nutty aroma. Sometimes I let it get a little darker. |
2) Sift the powdered sugar into
a small bowl. Add the eggnog. Pour in the browned butter through a
fine sieve to keep the sediment from the bottom of the butter pan from getting
into the glaze. Whisk all
the ingredients together until smooth.
 |
| Mixing the butter and sugar. |
 |
| The glaze after mixing in the eggnog. See how it is thin enough to drizzle off of the whisk. |
3) Add more eggnog if the
mixture is too thick and more powdered sugar if too watery. When the desired consistency is
reached, spoon some glaze over each cupcake.
 |
| Drizzling glaze over the cupcakes. |
4) The glaze will set in about
an hour.
 |
| Glaze is set. |
