With Christmas only two weeks away, I’m in full Holiday swing! We finally got out tree up and decorated, our lights on the house, and I’m nearly finished with my Christmas shopping! To get everyone else in the holiday sprit, I have a boozy little cupcake for you today-Eggnog Cupcakes with Rum-Infused Frosting!
If you’re not a big fan of spiking your cupcakes or frosting, go ahead and omit the rum. Just use equal amounts of milk or extra eggnog to replace it. Now I know there are two types of people in this world-those who love eggnog and those who hate it. If you’re not a fan, just replace the eggnog with whole milk and you’ll have yourself one awesome vanilla cupcake. But for the rest of us eggnog lovers, this recipe is downright amazing!
Since we are in the middle of the holiday baking extravaganza, I thought I would share with you an awesome Holiday Baking Giveaway! The wonderful folks over at Napkins.com are giving one lucky Sweet Pea’s Kitchen reader a $100 gift card! Napkins.com specializes in disposable tableware and paper goods. They carry everything from plastic cutlery to paper plates, fun placemats, cupcake bake cups, loaf liners and disposable goods that are eco-friendly. The Eggnog Cupcakes you see here today are baked in their Snowflake Bake Cups! They have plenty holiday and non-holiday items to choose from!
How to Enter: Leave a comment on this post answering the question: “What’s your favorite thing to bake this time of year? ” Feel free to leave links to your favorite recipes.
Extra Entries: The following five opportunities below will earn one extra entry into the giveaway for each. You must leave separate comments for each one to ensure that they are counted as separate entries:
PLEASE REMEMBER: Leave a separate comment for EACH of your entries or only one entry will be counted.
Sunday, December 15, 2013 at 12:00am CST GIVEAWAY CLOSED!!
Winner: The winner will be selected at random by Sweet Pea’s Kitchen using Random.org. The giveaway is only open to U.S. residents. Be sure a valid email address is included with your comment(s). All entries received after the deadline will not be considered. Entries that do not follow the entry requirements will not be considered. Winner will be notified via email and will have 48 hours to confirm receipt of the email. If the winner does not reply within 48 hours, another winner will be selected.
Yield: 10-12 cupcakes
For the Cupcakes:
1 cup (225 grams) granulated sugar
1 3/4 cups (175 grams) cake flour (not self-rising)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsalted butter, room temperature
2 large eggs, room temperature
1/3 cup (75 grams) full-fat sour cream
1/4 cup vegetable oil
2 teaspoon vanilla extract
1 tablespoon dark rum
2/3 cup eggnog
For the Frosting:
4 tablespoons unsalted butter, room temperature
4 cups sifted confectioners’ sugar
1/4 teaspoon vanilla extract
6 ounces cream cheese
2 to 3 tablespoons dark rum
2 tablespoons freshly ground nutmeg
Adjust oven rack to lower-middle position and preheat to 350 degrees F. Line muffin pan with baking cup liners.
In the bowl of a stand mixer fitted with the paddle attachment, mix together sugar, cake flour, baking powder, baking soda, and salt. Add butter and mix on medium-low speed for three minutes.
In a small bowl, whisk together eggs, sour cream, oil, vanilla and rum until smooth.
Add the egg mixture to the flour mixture and beat on medium speed until just combined.
Slowly add eggnog and mix on low speed until just combined. The batter will be thin. Transfer batter to a measuring cup with a pour spout and pour batter evenly into prepared pans, filling cupcake liners just over 1/2 full. (*See note below)
Bake for 15-18 minutes or until wooden pick inserted in center comes out with a few moist crumbs. Remove cupcakes from pan and let cool completely on a cooling rack.
To Make the Frosting: In the bowl of a stand mixer fitted with the paddle attachment, mix all the ingredients, except for the nutmeg, until light and airy, about 3 to 5 minutes. Place frosting into a large decorators decorating bag fitted with a decorating tip and approximately 1/4″ above cupcake top at a 90° angle to cupcake surface, pipe a spiral of icing, beginning at the outer edge and working inward. Top each cupcake with a dusting of freshly ground nutmeg.
Recipe Note: I highly recommend baking a test cupcake before baking your whole batch. Everyone's oven is different and the cupcake liners may be different as well.
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