If you adore eggnog as I do, you must must MUST make these! I got the recipe from Bake and Destroy, and quite simply, they rule. Bursting with eggnog flavor, I made these for my Iron Cupcake Challenge this month. The cupcakes are moist and buttery rich, and the frosting is to die for.
Do make sure to use freshly ground nutmeg for these. I never used to get whole nutmeg, but it's so worth the little bit of extra effort to grate it yourself (I use my microplane). I have pre-ground nutmeg and it doesn't even smell like nutmeg now that I use the fresh stuff.
I added a snowflake sugar cookie on top to go with the winter/holiday theme, and made some cupcake wrappers to finish them off. Cute, festive, and oh so yummy!
from Bake and Destroy
1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
1 teaspoon ground nutmeg
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup eggnog
1 teaspoon pure vanilla extract
Preheat your oven to 325 and line two cupcake pans with paper liners. In a stand mixer with the paddle attachment, mix all the dry ingredients together. Mix butter pieces in until they’re coated with the flour mixture.
Mix eggs, eggnog and vanilla together in a large glass measuring cup. Add to dry ingredients gradually until mixed. Don’t over mix!
Fill cups 2/3 full and bake 17-22 minutes or until golden brown and the tops spring back when lightly touched. Cool in pans about 5 minutes then cool completely on wire rack.
2 sticks butter, room temperature
4-6 cups confectioners sugar
1/4 cup – 1/2 cup eggnog (I used about 1/3 cup to get it to piping consistency)
1/4 tsp ground nutmeg
Mix butter and sugar on medium speed. Add nutmeg and salt. Pour in eggnog gradually until frosting is spreadable. Add eggnog and sugar to taste and to desired consistency. Add less eggnog if you plan on piping the frosting on.
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