Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-Op Vanilla Extract Description
Frontier Co-op® Pure Vanilla Extract is buttery smooth, extra-sweet with no added sugars. and has subtle floral notes, making it excellent for desserts and sauces. But that's not all — this vanilla is great in smoothies, savory dishes and even DIY home care, too.
Choosing Frontier Co-op's vanilla extract ensures that you'll bring out the fullest flavor in your recipes without adding artificial flavors or sweeteners.
Free Of
GMOs, artificial flavors.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Ingredients: Water, alcohol, vanilla bean extractives.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Eggnog Cupcakes
[vc_row][vc_column][vc_column_text]‘Tis the season for baking, and these eggnog cupcakes are the perfect way to bring holiday cheer to your dessert table. Infused with the rich, creamy flavor of eggnog and a warm blend of cinnamon, nutmeg and cloves, each bite captures the cozy essence of the season. Topped with a luscious vanilla frosting and a sprinkle of nutmeg, these cupcakes are festive, flavorful and sure to be a hit at any gathering.
Eggnog Cupcakes
Cupcakes
- 1/2 cup olive oil
- 1 cup sugar
- 3 eggs
- 1 tsp. vanilla extract
- 2 cups cake flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 1 cup eggnog
- 1/2 cup milk
Vanilla frosting
- 1/2 cup butter (softened)
- 3 cups powdered sugar
- 1/2 tsp. vanilla extract
- 1-2 Tbsp. milk
- Preheat oven to 350 degrees F. Line muffin pan wells with liners.
- In mixing bowl, combine olive oil, sugar, eggs and vanilla until combined well.
- Mix in flour, baking powder, baking soda, salt, cinnamon, nutmeg and ground cloves. Stir together. (Note: Batter will be lumpy.)
- Stir in eggnog and milk until batter is smooth.
- Pour into lined muffin wells, filling approximately 1/2 full.
Bake 18 minutes, or until toothpick inserted in middle comes out clean. Allow cupcakes to cool completely prior to frosting.
- In bowl of stand mixer, or in mixing bowl with hand mixer, combine all frosting until smooth. Add more or less milk depending on desired consistency.
- Pipe frosting onto cooled cupcakes and sprinkle tops with ground nutmeg.
Chef’s notes:
- If you’re an eggnog lover, use eggnog in the frosting instead of milk.
- For some extra-festive flavors, sprinkle frosting with finely crushed peppermint candies.
Add the ingredients to your cart and order now!
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