We Always Brake for Cupcakes

The only thing sweeter than a cupcake is a cupcake that supports a good cause. Founded by British expat Ruth Williams, The Sugar Mouse Cupcake House in Wyoming does just that by helping fund volunteer-run Heart Mothers, an organization Williams created that assists young victims of human trafficking in Cambodia. 

Anglophiles will appreciate the Sugar Mouse’s top tier afternoon tea (clotted cream is just the beginning) and the bakery’s cupcake offerings themselves, which would satisfy any Middleton with their inventive flavors—ranging from lemon poppyseed to creamsicle. At the holidays, their eggnog cupcake is just what the doctor ordered; for those that can’t get enough or live elsewhere, Williams generously provided the recipe. For best results, serve fireside, with your stockinged feet up. 

Eggnog Cupcake 

Recipe adapted from Sugar Mouse Cupcake House (Laramie, Wyoming)

Ingredients: 

1 box yellow cake mix

1 small box vanilla pudding mix

12 oz sour cream

½ cup canola oil (less allergies to canola oil)

4 eggs

2 cups eggnog

2 tsp rum essence

2 tsp nutmeg

Frosting:

1 2 lb bag powdered sugar

2 sticks butter (softened

1 tsp vanilla extract

2 tsp rum essence 

1 tsp nutmeg

1 tsp  cinnamon

pinch of salt

Directions:

Note: We mix cake batter from scratch at the shop, we don't use a mixer, we like a denser cake.

·  Put all cake ingredients (other than sour cream) in a large mixing bowl and mix. Add sour cream.

·  Be sure to mix thoroughly until all the sour cream is absorbed.

·  Put liners in regular size cupcake pans, spray lightly with canola oil spray.

·  Fill the batter to the rim.

·  Bake at 350 for 20/22 minutes (depending on your oven).

·  Test with a toothpick.

·  Once cooled, freeze in an airtight container.

Frosting:

·  Put all wet ingredients in an electric mixing bowl.

·  slowly add powdered sugar and whip for several minutes.

·  Frost cupcakes straight from the freezer, they frost much easier!