Flavorful Snack For Weight Loss

Cupcakes with Eggnog

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Cupcakes with Eggnog
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Health Score:
4,6 / 10
1 hr
ready in 1 hr 30 min.
Ready in

Healthy, because

Even smarter

In contrast to conventional white flour, spelt flour type 1050 has a relatively high fibre content, which stimulates the intestine and keeps it saturated for longer. Dark chocolate and cocoa powder can score with secondary plant substances which have a good effect on blood pressure and blood sugar levels.

Egg liqueur contains alcohol, which is why especially children should not eat these cupcakes. But you can remedy this by alternatively using ground vanilla and some orange juice.


For the batter
220 grams Pastry flour
2 tablespoons Cocoa
50 grams finely ground, peeled almonds
2 teaspoons Baking powder
½ teaspoon baking soda
2 eggs
100 grams sugar
50 milliliters vegetable oil
100 milliliters Advocaat
50 milliliters milk
For the topping
200 grams butter
75 grams powdered sugar
4 tablespoons Advocaat
125 grams dark Couverture
How healthy are the main ingredients?

Preparation steps


Line muffin pan with muffin paper cups.For the batter: combine flour with cocoa, almonds, baking powder and baking soda. Lightly whisk eggs, sugar, oil and eggnog, mix well. Combine with flour mixture. Add milk to make batter spreadable. Pour dough into muffin cups and bake in preheated oven at 200°C (approximately 400°F) for about 25-30 minutes (inserted toothpick should come out clean). Transfer muffins onto a wire rack and cool.


For the topping; beat butter until fluffy, gradually add powdered sugar and eggnog. Pour cream into a piping bag with a star tip and pipe onto cupcakes. Refrigerate until cream hardens. Melt chocolate over hot water bath and let cool slightly. Spread with a spoon on cupcakes and let dry. Serve.