Wednesday, January 6, 2010

Eggnog Cupcakes with Rum-Buttercream Frosting

I loved how tender the crumbs from this cupcake were in this recipe- it was light and flavorful with a hint of rum and eggnog flavors… interesting as that I don’t enjoy eggnog, but really enjoyed these cupcakes. The rum flavor in this frosting, however, overpowered the cupcake- I used dark rum which has a richer flavor. Next time I will decrease the amount of dark rum in half or use a light rum. A cinnamon stick inserted into the cupcake will be an added festive touch.

For the cupcakes
¼ cup dark rum or bourbon (Used dark rum)
1 cup eggnog
¼ cup vegetable oil
1 Tbsp apple cider vinegar
1 tsp vanilla extract
1-1/3 cup all-purpose flour
1 cup sugar
¼ tsp baking soda
½ tsp baking powder
½ tsp salt
¼ tsp ground nutmeg

For the frosting
¼ cup butter, softened
3 Tbsp eggnog
1 Tbsp rum
Nutmeg, generous pinch
2 (or more) cups confectioners’ sugar
Cinnamon, for sprinkling
Cinnamon sticks, for garnish

1. Preheat oven to 350° F. Line a 12-cup muffin tin with paper liners.
2. In a small bowl, mix together the rum, eggnog, vegetable oil, apple cider vinegar, and vanilla extract.
3. In a large bowl, mix together the flour, sugar, baking soda, baking powder, salt, and nutmeg.
4. Pour the liquid ingredients into the dry ingredients and whisk until just combined.
5. Divide evenly between prepared muffin wells.
6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean and the cakes spring back when lightly pressed.
7. Cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
8. To make the frosting, cream together the butter, eggnog, rum, nutmeg and confectioners’ sugar. Add in more confectioners’ sugar if needed to make the frosting stiff, but spreadable. Frost the cooled cupcakes.
9. Sprinkle with cinnamon and garnish with a cinnamon stick.

Yield: 12 cupcakes

Source: Adapted from Baking Bites


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