December 8, 2013

Eggnog Cupcakes with Nutmeg Rum Frosting



I doubled the recipe I found to make about 28 cupcakes instead of 14. So the measurements ended up as the following

  • 2 cup eggnog
  • 1/2 cup melted butter
  • 2 T. apple cider vinegar
  • 2 tsp. vanilla extract
  • 2 cup sugar
  • 2 2/3 cup all-purpose flour
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. nutmeg 
  1. Preheat the oven to 350 degrees. Line cupcake tin with paper lines. In the bowl of your stand mixer add the eggnog, melted butter, vinegar, vanilla, and sugar. Beat on medium speed until well combined. Sprinkle the flour on top of the eggnog mixture and then sprinkle the baking soda, baking powder, salt, and nutmeg on top of the flour. Mix on low speed just until everything is mixed in.
  2. Fill the lined cups up 2/3 full with the prepared batter. Bake for 22-24 minutes, or until a toothpick inserted in the middle comes out clean. Let the cupcakes cool in the pan for a few minutes before you transfer them to a wire rack. Let them cool completely before decorating.

For the frosting:

¾ cup (1 ½ sticks) butter, at room temperature
¼ cup whipping cream, at room temperature
¼ cup Spiced Rum
5 cups sifted confectioners’ sugar
2 tablespoons eggnog
Pinch of salt
dash of nutmeg
dash of cinnamon

In the bowl of an electric mixer on medium speed, beat the butter to lighten, about 3 minutes.  Add 2 cups of the confectioners’ sugar and beat on low speed until incorporated.  Turn the mixer to medium and continue to beat until well blended.  Add the whipping cream and Spiced Rum and beat until smooth.  Add the pinch of salt and the remaining sugar, one cup at a time, beating well after each addition, until the desired consistency is reached.  Sprinkle frosting with nutmeg.  Use immediately or cover and refrigerate for up to two days.  If refrigerated, bring to room temperature and beat lightly before using.

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