It’s National Cupcake Day!!! So of course I have a great holiday cupcake to share with you! One of my favorite parts of Christmas is the thick creamy eggnog that comes along with it. Eggnog seems to be one of those things that you either love or hate, there doesn’t seem to be a whole lot of middle ground. However, when you bake with eggnog it seems to take on a whole new character that even eggnog haters enjoy. I was looking for the perfect holiday flavored treat when I found this recipe as well as this one. I ultimately went with the first because I happen to have a thing for spiced rum, and I figured it would make the flavor profile a little more balanced.
Ultimately, I really LOVED the cake, the texture and flavor was amazing. However, I wasn’t as taken by the icing (which was really surprising to me). I thought the icing flavor overtook the eggnog flavor since the cake was so light. Don’t get me wrong I still liked these (and ate PLENTY of them), but when I make them again I will be going with an eggnog icing. So pick your poison, spiced rum or eggnog icing, but don’t pass on these!
Eggnog Cupcakes with Spiced Rum Buttercream (Print Me)
Yield: 24 Cupcakes
1 1/2 cups self-rising flour (or 1 1/2 cups all purpose flour + 3/4 tsp salt + 2 1/4 tsp baking powder)
1 1/4 cups all-purpose flour
1/4 tsp ground nutmeg
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, room temperature
1 cup eggnog
1 Tbsp apple cider vinegar
1 tsp vanilla extract
Spice Rum Buttercream:
5 large egg whites
1 1/2 cup sugar
4 sticks unsalted butter, diced and softened
1/4 tsp salt
½ cup spiced rum
Preheat your oven to 350º, prepare cupcake pans with liners and set aside.
In a medium bowl mix to combine the flours and nutmeg then set aside. In a small bowl (or measuring cup) combine the eggnog, vinegar, and vanilla then set aside. In the bowl of a stand mixer or a large bowl using a hand mixer add the sugar and butter, mix on medium speed until light and fluffy (about 3-5 minutes). On low speed, add the eggs in one at a time, beating well after each addition. Add the dry ingredients, alternating with the wet until just combined. Fill the prepared cupcake liners about 3/4 full then bake until a toothpick comes out clean (about 20-25 minutes). Allow cupcakes to cool completely on a cooling rack before frosting.
To make icing:
Combine the egg whites and sugar in the bowl of a stand mixer placed over simmering water. Whisk constantly until sugar the is dissolved and whites are warm to the touch (about 3 to 4 minutes). When ready beat the mixture on medium high speed (8 on a KitchenAid) until it cools and doubles in volume forming soft medium peaks (about 10-12 minutes). Add the butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and curdled, keep mixing and it will smooth out. Add salt and spiced rum, mix until combined.