December 12, 2013

Boozy Spiced Eggnog Cupcakes

Looking to wow your friends at your next holiday party?  Try making these Spiced Eggnog Cupcakes!  As if there won't be enough alcohol flowing, these cupcakes will give guests a little extra kick with the hints of rum that flavor these morsels!
Boozy Spiced Eggnog Cupcakes
Makes 18 regular sized cupcakes or 36 mini cupcakes

Cupcake Ingredients
  • 1 1/3 cups whole wheat pastry flour
  • 1/4 t baking soda
  • 1/2 t baking powder
  • 1/2 t salt
  • 1/4 t freshly ground nutmeg
  • 1/4 cup dark rum (optional)
  • 1 cup eggnog
  • 1/4 cup vegetable or canola oil
  • 1 T apple cider vinegar
  • 1 t vanilla extract
  • 1 cup sugar
Frosting Ingredients
  • 20 T unsalted butter, at room temperature
  • 2 1/2 cups confectioners’ sugar, sifted
  • Pinch of salt
  • Pinch of ground nutmeg
  • 2 1/2 T eggnog
  • 1 T rum (0ptional)
  • Ground nutmeg or cinnamon
White Chocolate Snowflakes Ingredients
  •  2 cups white chocolate melting chips
  1. Preheat the oven to 350 degrees F and line cupcake pans with paper liners
  2. In a medium bowl, combine the flour, baking soda, baking powder, salt and nutmeg
  3. In the bowl of an electric mixer, beat, on medium-low speed, the rum, eggnog, vegetable oil, vinegar, and sugar until combined
  4. Add in the dry ingredients and mix on low speed just until incorporated
  5. Fill the cupcake liners 2/3 full
  6. Bake 22-24 minutes or until a toothpick comes out clean
  7. Transfer cooked cupcakes to a wire rack to cool
  8. While the cupcakes are cooling, prepare the frosting by beating the butter on medium-high with an electric mixer until smooth; about 1 minute
  9. Add the powdered sugar, salt and nutmeg and continue mixing on medium-high until fully incorporated; about 1 minute
  10. Add the eggnog and mix until light and fluffy; about 4 minutes
  11. Add the rum and beat until incorporated; refrigerate until ready to frost
  12. To make the snowflakes, melt the chocolate in the microwave, in 30 second intervals until fully melted
  13. Transfer the melted chocolate to a pastry bag fitted with a small tip or a Ziploc bag with one of the corners cut open
  14. Place a snowflake pattern underneath a piece of parchment paper 
  15. Trace the patter with the chocolate and repeat until all of the chocolate is used
  16. Allow the snowflakes to harden
  17. Frost the cupcakes, add the snowflake and sprinkle with nutmeg or cinnamon
Note: you can make mini cupcakes by just reducing the bake time to 16-18 minutes

 Adapted from Annie's Eats

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