Thursday, December 29, 2011

Egg nog cupcakes

So i can't tell you why I made egg nog cupcakes. Mostly because I don't like egg nog. But I had seen a link on pinterest about them and so I thought they would be a great thing to bring to my holiday party at work. In reality, I was incredibly wrong about that. I don't think it was the way that I made them, I just think that egg nog is incredibly unappetizing in cupcake form.

The cupcakes themselves were easy to make and they tasted ok... That is if you like egg nog. I will give them at lease that!   I made mini versions since I'd be taking them to school and it goes farther!
The icing was definitely good, I just wish I hadn't been taking them to school so I could have put rum in the icing.   I also added a little more cinnamon to make sure they had the best flavor possible.

The one positive to come out of this cupcake experience was the fact I learned a new trick!  (thank you pinterest!)  I have made my icing experience SO much cleaner by putting the icing bag down in a pint glass with the ends of the bag folded over the top.  By smushing the icing down in there, it makes it so much easier (and neater) to fill an icing bag.  Plus it was one of the pins I completed this month towards my thirty by thirty list

I really doubt I will make these again.  They were simply unremarkable, and there were a lot left over.  However, I am definitely glad I gave them a shot, otherwise I'd always wonder what Egg Nog cupcakes were like.  And they would definitely have been better with Rum :)

Egg Nog Cupcakes

  • 1 1/3 cups all-purpose flour
  • ¼ tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • ¼ tsp. freshly ground nutmeg
  • ¼ cup dark rum
  • 1 cup eggnog
  • 1 cup vegetable or canola oil
  • 1 tbsp. apple cider vinegar
  • 1 tsp. vanilla extract
  • 1 cup sugar
  1. Preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  
  2. In a medium bowl, combine the flour, baking soda, baking powder, salt and nutmeg; whisk to combine.
  3. In the bowl of an electric mixer, combine the rum, eggnog, vegetable oil, vinegar, and sugar. 
  4. Beat on medium-low speed until well blended.  Add in the dry ingredients and mix on low speed just until incorporated.
  5. Divide the batter between the prepared cupcake liners, filling the cups 2/3 full.  Bake 22-24 minutes, or until a toothpick inserted in the center comes out clean.  
  6. Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
Egg Nog Frosting
  • 2-1/2 sticks butter, at room temperature
  • 2½ cups confectioners’ sugar, sifted
  • Pinch of salt
  • Pinch of freshly grated nutmeg
  • 1/4 tsp cinnamon
  • 2½ tbsp. eggnog
  • 1 tbsp. dark rum
  1.  Place the butter in the bowl of an electric mixer fitted with the whisk attachment.  Beat on medium-high speed until smooth, 20-30 seconds. 
  2. Add in the powdered sugar, salt, cinnamon and nutmeg, and mix on medium-high speed until incorporated and smooth, about 1 minute.  Scrape down the sides of the bowl.  
  3. Add in the eggnog and  whip on medium-high speed until light and fluffy, 4 minutes.  With the mixer on medium-low speed, blend in the rum.
  4. Sprinkle with cinnamon on top and enjoy
Cupcakes adapted from Annie's Eats

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