PEACOCK CAKE WITH CUPCAKES RECIPES

Steps:

• Preheat oven to 350 degrees F. Lightly grease two round 8-inch springform pans; line bottom of pans with circular parchment paper cut-outs and grease those as well. Set aside.
• In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.
• Make a well in the center of dry ingredients. Add eggs, coffee, milk, and oil. Whisk in until batter is smooth and thin.
• Divide batter evenly between prepared pans. Bake in preheated oven for 20-25 minutes, or until a toothpick inserted in centers comes out mostly clean with moist crumbs clinging to it. Remove pans from oven and allow cakes to cool for five minutes before running a knife along the cake edges. Carefully remove springform pan rings, wrap cake layers tightly with cling wrap, and transfer to freezer for at least 2-3 hours before handling.
• In a medium bowl, cream together cream cheese, yogurt, lemon juice, and vanilla until smooth. Whisk in powdered sugar, then stir in half of the crushed Oreos. Reserve the remaining Oreo crumbs for decoration.
• Once your cake layers have cooled completely, remove cling wrap and invert both layers onto plates. Remove springform pan bottom and peel away parchment paper. Place one layer on an 8-inch cardboard cake round and frost with 2/5 of your frosting. Top with remaining cake layer and apply remaining frosting as desired. Sprinkle Oreo crumbs on top.
• Slice and enjoy!

Steps:

• Add eggs to a blender then pulse until pale and frothy, approximately 1 minute.
• Add sugar and blend on medium speed until evenly combined, approximately 1 minute.
• Add remaining eggnog ingredients then pulse until combined, approximately 15 seconds.
• Chill in the refrigerator for 1 hour before drinking or use right away to make bread pudding.
• Store leftover eggnog in an airtight container in the refrigerator up to 3 days. Stir before enjoying.
• Preheat oven to 350 degrees.
• Grease the bottom and sides of a 2 quart baking dish with butter then set aside.
• Place bread cubes in a large bowl.
• In a separate bowl, whisk egg yolks, sugar, cinnamon, vanilla and eggnog until combined then pour over bread cubes.
• Using your fingers, gently press bread cubes into eggnog mixture until all cubes are moistened. Set aside and allow bread cubes to soak for 15 minutes.
• Spoon bread pudding into prepared baking dish then top with turbinado sugar.
• Bake for 45 minutes or until the center is set and the edges are golden brown and pulling away from the sides of the baking dish.
• Cool slightly then slice and serve warm. Garnish with powdered sugar and sugared cranberries, if desired.
• Cover leftovers and store in the refrigerator up to 2 days.