Rum Up Your Holiday: Rum Spiked Eggnog Cupcakes

Hi Dolls:

Tis the season for family gatherings, laughter, love and making memories. Food plays a special part in my family and this holiday I baked Rum Spiked Eggnog Cupcakes with Rum Buttercream Icing. Check out my parts 1 and 2 of my video below and the recipe to follow.

Happy Holidays!!

Rum Up Your Holiday: Rum Spiked Eggnog Cupcakes Part 1

Rum Up Your Holiday: Rum Spiked Eggnog Cupcakes Part 2

Eggnog Cupcakes

Yield: about 18 cupcakes

INGREDIENTS

For the 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 or bourbon (optional)
• 1 cup eggnog
• ¼ cup vegetable or canola oil
• 1 tbsp. apple cider vinegar
• 1 tsp. vanilla extract
• 1 cup sugar

For the frosting:

• 20 tbsp. unsalted butter, at room temperature (2 1/2 sticks of butter)
• 2½ cups confectioners’ sugar, sifted
• Pinch of salt
• Pinch of freshly grated nutmeg
• 2½ tbsp. eggnog
• 1 tbsp. dark rum (0ptional)

For garnish:

• Ground cinnamon or grated nutmeg
• Cinnamon sticks

Cooking View

DIRECTIONS

• To make the cupcakes, preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  In a medium bowl, combine the flour, baking soda, baking powder, salt and nutmeg; whisk to combine.  In the bowl of an electric mixer, combine the rum, eggnog, vegetable oil, vinegar, and sugar.  Beat on medium-low speed until well blended.  Add in the dry ingredients and mix on low speed just until incorporated.
• 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.  Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
• To make the frosting, 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.  Add in the powdered sugar, salt and nutmeg, and mix on medium-high speed until incorporated and smooth, about 1 minute.  Scrape down the sides of the bowl.  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.
• Fill a pastry bag with the frosting and decorate the cooled cupcakes as desired. Sprinkle with ground cinnamon or grated nutmeg, and garnish with cinnamon sticks if desired.

Source: Annie's Eats

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