Eggnog Cupcakes

25 Jun

We’re officially 6 months away from Christmas, folks.  During one of my recent attempts to catch up on blogging, I realized I still had sweets from Christmas I still hadn’t posted about so I decided to wait til now to post since maybe now we’re a bit closer to the holiday recipe bookmarking season.

I made a batch of Apple Pie cookies for the 2011 Annual Kawasaki Family Christmas party, but wanted to do something a little more holiday-esque for 2012’s.  I never drink eggnog, but I do like eggnog-flavored baked goods.  I combined two recipes to make this version – the cupcake recipe is from A Good Appetite, and the frosting recipe is from Dollhouse Bake Shoppe.  Here’s my combination!

Ingredients
Eggnog Cupcake
  • 2 sticks (1 cup) unsalted butter, room temperature
  • 1 1/3 cups + 3 tablespoons sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon vanilla
  • 1 1/3 teaspoons baking powder
  • 2/3 teaspoon salt
  • 5 egg whites, room temperature
  • 2/3 cup eggnog
  • 2 teaspoons of rum (optional)
Eggnog Cream Cheese Frosting
  • 8oz cream cheese, room temperature (don’t use light or low fat)
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups confectioners’ sugar (powdered sugar), sifted
  • Pinch of Ground Nutmeg
  • 1-2 tablespoons eggnog, to taste
  • 1 tablespoon Rum, to taste (optional)
 Directions
For eggnog cupcakes:
1.  Preheat oven to 350ºF. Line 24 mini cupcake tins or 15 regular tins with size appropriate liners.
2. In a mixing bowl, cream the butter & 1 1/3 cups of sugar together until light & fluffy. Beat in the rum & vanilla. Add the baking powder, salt & 2/3 cup flour, and beat until combined. Beat in 1/3 cup eggnog. Then beat in another 2/3 cup flour, followed by the rest of the eggnog & then the rest of the flour.
3. In another bowl beat the egg whites until foamy. Add in the remaining 3 tablespoons of sugar. Beat on high speed until stiff peaks form. Gently fold (not stir!) 1/3 of the egg whites into the batter until completely combined then fold in the remaining egg whites.
Fold (not stir!) the Egg Whites Into the Batter

Fold (not stir!) the Egg Whites Into the Batter

4. Divide the batter between the cupcake tins, filling each one 2/3 full. Bake 15 minutes for mini cupcakes or 22 minutes for regular. A toothpick inserted into the center should come out clean.

Too Much Mixing = Flat Cupcakes

Too Much Mixing = Flat Cupcakes

5. Cool completely on a rack.

For eggnog cream cheese frosting:
1. With an electric mixer, beat butter and cream cheese on medium speed until smooth (make sure they are both at room temperature so you do not get lumps in your frosting). Gradually beat in powdered sugar until incorporated. Add vanilla, a pinch of ground nutmeg, and 2 tablespoons eggnog, add more to taste. Add 1-2 tablespoons of rum if desired. Beat on medium speed for about 2 minutes, until smooth and creamy.
Fluffy!

Fluffy!

2. Garnish cupcakes with a sprinkle of ground nutmeg (a cinnamon stick will work too!).
Piping the Mini Cupcakes

Piping the Mini Cupcakes

 My brother was over that day and started hovering over my work station, nearly knocking over my bowl of freshly made frosting.  I of course yelled at him to leave me in peace, and then proceeded to frost the cupcakes one by one, and then sprinkle the nutmeg on top.
A Little Sprinkle of Nutmeg!

A Little Sprinkle of Nutmeg!

Getting nervous that he would tornado into the kitchen and knock over the box of perfect little cupcakes, I put the box in my room until it was time to leave for the party.

Ready for the Party!

Ready for the Party!

And of course, I really didn’t have to worry about my brother because I managed to knock the box over onto its side right before I left for the party.

Failing at Life

Failing at Life

The good news is they didn’t last longer than 10 minutes once they got to the party, regardless of the way they looked.

Advertisements

2 Responses to “Eggnog Cupcakes”

Trackbacks/Pingbacks

  1. The Crumble – Strawberry and Cherry | AT-AT Everywhere - July 7, 2013

    […] class on cobblers, crisps, crumbles, and buckles back in April.  We had a potluck dinner for the Kawasaki twins’ birthdays at the end of the month, but the aforementioned fruits from my local grocery stores […]

  2. Carrot Cake Cupcakes | AT-AT Everywhere - February 15, 2014

    […] loved the cake so much that I made these several times – for the aforementioned potluck, the 2013 Annual Kawasaki Family Christmas Party, Kevin’s friends Christmas party, and once for Christmas lunch with Kev’s family.  […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: