Dec. 11, Week 9

Holiday Eggnog, Coconut Kiss, &
Mandarin Squeeze Cupcakes.

Cupcakes are so much fun to create!  I had a blast coming up with six different seasonal flavors to compliment the holiday season. 

While I would LOVE to take credit for coming up with the most exotic flavor, the chestnut variety, I must admit that a local chef friend came up with the interesting combination first.  I read his facebook post, asked permission to "steal" his idea, and concocted my own version (it's my recipe, not his).  Also, many people might think the combination of lemon with gingerbread is slightly odd, but a very traditional way of serving a square of classic gingerbread cake is to present it with a large dollop of lemon curd on top!  Here are my takes on traditional (and not-so-traditional) favorites:

~Holiday Eggnog (lightly spiced cake made with organic eggnog, eggnog French buttercream with a hint of rum, and a sprinkle of freshly grated nutmeg)

~Mandarin Squeeze (made from freshly squeezed Satsuma mandarin oranges, this cake and icing combination has a subtle aroma of sweet-tart citrus, topped off with a slice of candied mandarin orange)

~Gingerbread Twist (classic gingerbread cake, topped with fresh lemon glaze and candied ginger)

~Peppermint Cocoa (chocolate cake, peppermint American buttercream, naturally colored sprinkles and crushed candy cane)

~Winter Chestnut (Full flavored and delicious, this super moist chocolate cake has a hint of bourbon baked in.  It's topped with a honey-mascarpone-and roasted chestnut buttercream, and a roasted, honey-candied chestnut.)

~Coconut Kiss (chocolate cake, all-natural coconut buttercream, toasted coconut shavings)

All cupcakes should be stored in the fridge, in their bakery box.  Bring to room temperature before enjoying.  To freeze, remove any decorations (candied chestnut and candied orange), freeze until solid, wrap in plastic, and place in a zip-top baggie.  Store up to one month.  To defrost, keep the cupcake wrapped and place in a lunchbox or on the counter for about 30 minutes.

Peppermint Cocoa, Winter Chestnut,
& Gingerbread Twist Cupcakes.