Tuesday, December 13, 2011

A Boozy Eggnog Cupcake for the Season

As promised, here are some boozy holiday cupcakes.  Did you know I had never bought eggnog before buying it for these cupcakes?  That might be because I don't actually drink eggnog, but these cupcakes were made on request.  There might have been an email involving a picture that has been floating around Pinterest.  It sort of seemed like a challenge...one that I was most definitely willing to take on.  My thinking being why not?  I love a challenge and baking new things and someone in my office actually wants to eat these.  Or maybe I just really really like baking things for other people.  Is it weird that makes me happy?  Maybe, but I mean whatever. 

Soo these cupcakes, are light, fluffy and moist.  The cupcakes taste more strongly of eggnog and the frosting is more creamy and vanilla adding a slightly different taste.  But hey lets switch things up a bit.  I only heard good things about these cupcakes, so if you are going to a holiday potluck, have a friend who really likes eggnog or maybe you just want to make some cupcakes...maybe try these.  Eggnog is in right now....

Wet vs. Dry

Soo pretty...two and half scoops of batter in each cupcake liner fills them perfectly.  The bourbon in these cupcakes left my house smelling a bit boozy during the baking process.

A little swirl of frosting and a pinch of cinnamon gives just the hint of eggnog.

Eggnog Cupcakes: (adapted from Annie's Eats)
*makes approximately 12-15 cupcakes
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon freshly ground nutmeg 
1/4 cup bourbon (optional)
1 cup eggnog
1/4 cup canola oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1 cup sugar

1.  Preheat oven to 350 degrees F.  Line a cupcake pan with liners and lightly spray with non-stick cooking spray.

2.  In a medium mixing bowl, whisk together flour, baking soda, baking powder, salt and nutmeg. 

3.  In a large mixing, whisk together rum, eggnog, vegetable oil, vinegar and sugar until well combined. 

4.   Add in the dry ingredients into the wet ingredients and mix on low speed just until combined.

5.  Fill cupcake liners 3/4 full with batter (2 1/2 scoops using a 1 inch cookies scoop).  Bake for 22-24 minutes or until tester comes out clean.  Let cupcakes cool for two minutes then remove to cooling rack until cooled through.   While cupcakes are cooling, prepare the frosting.

Eggnog Frosting:
8 tablespoons unsalted butter, at room temperature
3 cups confectioners’ sugar, sifted
Pinch of salt
Pinch of freshly grated nutmeg
1 1/4 tablespoons eggnog
1 teaspoon vanilla

1.  For the frosting, place the butter in a large mixing bowl and using an electric mixer, cream until smooth.  

2.  Gradually add the powdered sugar, 1 cup at a time, with the salt and nutmeg, beating well after each addition (about 1 minute), until incorporated and smooth.

3.  Mix in the eggnog and vanilla extract until light and fluffy.  Using a frosting spatula or piping bag, spread frosting on cupcakes and sprinkle with cinnamon.  Enjoy!

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