‘Tis the season—for eggnog! I’m a major eggnog fan, so it’s no surprise that these cupcakes made my Christmas baking list when I spotted them on the King Arthur website. What was a surprise was that I didn’t have a little bottle of eggnog flavoring on my baking shelf. Once that was rectified, I made these lovely cupcakes.
The cupcakes themselves are quite moist and delicious. The King Arthur recipe did not include a glaze or icing, but I felt the cupcakes would be enhanced by an eggnog-flavored icing. I played around with an icing, adding 1/4 tsp. each of vanilla and rum extracts as well as another 1/4 tsp. of the eggnog flavor added to 1 cup of confectioners’ sugar and a few tablespoons of milk to get a drizzling consistency. I made half the cupcake recipe, so that was plenty of glaze. I suggest that you play around with the flavoring quantities until you get the result you desire.
To be practical, if you don’t have the time or want to be bothered ordering the eggnog flavor, I would suggest that you substitute vanilla extract in the cupcake batter. Then I would make a glaze using real eggnog along with some rum extract. A sprinkle of nutmeg over the glaze would be a nice addition as well, and voilá—eggnog cupcakes!
I think these would be great as mini cupcakes on a holiday dessert table—just adjust the baking time. Enjoy…
- 1 1/2 cups (24 tbl.) unsalted butter, at room temperature
- 2 cups sugar
- 1/2 teaspoon grated nutmeg
- 1 tsp. salt; reduce to 1/4 teaspoon salt if you use salted butter
- 1 1/4 tsp. eggnog flavor
- 4 large eggs
- 1/4 cup dark rum or brandy, optional
- 3 1/2 cups flour
- 2 tsp. baking powder
- 1 1/4 cups heavy cream
Preheat the oven to 325°F. Line two standard muffin pans with cupcake papers or tulip muffin papers.
Beat together the butter, sugar, nutmeg, salt, and eggnog flavor until light and fluffy. Beat the eggs in one at a time, beating well after each addition, and scraping the bottom and sides of the bowl. Stir in the rum or brandy.
Whisk the flour and baking powder together. Beat in half the flour mixture, then half the cream. Repeat, being sure to scrape the bottom and sides of the mixing bowl occasionally.
Spoon 1/3 cup of batter into each of the prepared cups. (I used a large ice cream scoop.)
Bake the cakes for 28 to 30 minutes, rotating the pans halfway through. When done, the top of a cupcake should bounce back when lightly touched, and a toothpick inserted into the center of one of the cupcakes in the middle of the pan should come out clean, or with just a few moist crumbs clinging to it.
Remove the pans from the oven.
Makes 2 dozen cupcakes.
I did find that the cupcakes were best the day they were baked; however, the next day all it took was a few seconds in the microwave to refresh them to just-baked tenderness.
Source: Recipe from the King Arthur website