If you guessed cupcakes to yesterday’s post then you guessed right.
I like the taste and smell of eggnog, but it I think it’s just a bit too thick for me. When I saw these cupcakes on http://annies-eats.com/ I knew I had to make them. What could be better than eating a spicey, nutmegey cupcake!? Maybe the icing. The icing is a buttery, creamy, eggnogey goodness. I have a tendancy to make up my own words.
Source: Annies Eats
- 1 1/3 cups all-purpose flour
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 cup dark run (optional)
- 1 cup eggnog (I used TJ’s light, for the decreased fat content)
- 1/4 cup vegetable or canola oil
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 cup granulated sugar
- eggnog icing
1. Pre-heat oven to 350 degrees F. Line cupcake pans with paper liners or spray with oil.
2. In a medium bowl, combing the flour, baking soda, baking powder, salt and nutmeg; whisk to combine.
3. In a separate bowl, combine the rum (if using), eggnog, vegetable oil, vinegar, and sugar. Beat with a hand mixer or electric mixer on low-medium speed until well combined.
4. Add the dry ingredient to the wet ingredients and mix on low-speed just until incorporated.
5. Fill the cupcake liners 2/3 full, about 3 tbsp. Bake 22-24 minutes, or until a toothpick inserted comes out clean.
6. Allow to cool in the pan, then transfer to a wire rack to cool completely.
7. Frost with eggnog icing.
Source: Annies Eats
- 20 tbsp butter unsalted, at room temperature
- 2 1/2 cups confectioner’s sugar, sifted
- pinch of salt
- pinch ground nutmeg
- 2 1/2 tbsp eggnog
- 1 tbsp dark rum (if using)
1. Place the butter in the bowl of an electric mixer fitted with whisk attachment. If you don’t have a stand mixer no worries you can always use a hand mixer. You will need one or the other though.
2. Add the powdered sugar, salt and nutmeg, and mix on medium-high speed until combined and smooth, about 1 minute. Scrape down the side os the bowl.
3. Add in the eggnog and whip on medium-high speed until light and fluffy, about 4 minutes.
4. Blend in the rum on medium-low speed.
5. Fill a pastry bag with frosting and decorate using a star tip. If you don’t have a pastry bag NO WORRIES! Just use a butter knife and smear it on. It is essentially butter anyway.
6. Sprinkle with freshly grated nutmeg, and garnish with a cinnamon stick if you like.