EGGNOG CUPCAKES

Light & fluffy Eggnog Cupcakes piled high with Eggnog Buttercream. Christmas in cupcake form!


Once in a while I get somewhat enthusiastic amid the occasions. I listened to Frank Sinatra Christmas tunes on rehash for around 3 hours a day or two ago. Also stalking Pinterest for formulas, and scrutinizing the web for pictures of puppies in Christmas sweaters. 

I get energized over the occasions. 

So yes, I understand I simply posted an eggnog formula a couple days prior. However, no, I couldn't hold up to make these eggnog cupcakes. Tasty and bubbly – they're ideal for an occasion party, prepare deal or a present to yourself. (You merit it). 


They're light and cushy, with a super delicate and sensitive cupcake scrap. At that point heaped high with eggnog buttercream – it's vacation cupcake flawlessness.


I cherish the eggnog enhance in these on the grounds that it's affirmed however not overpowering. The flavor originates from eggnog in both the cupcake player and the icing – then additional nutmeg in the cupcake hitter, rum concentrate in the icing and a sprinkle of nutmeg on top. 

Hi tastiness! 


Aside from the flavor, you'll additionally cherish the surface of these cupcakes. They have a super fleecy, delicate cupcake morsel since we're utilizing cake flour and just egg whites in the player. On the off chance that you don't have cake flour, I've incorporated a note about how you can make your own with generally useful flour and cornstarch. It's likewise imperative to have your eggs and eggnog at room temperature while adding them to the player. This helps your player meet up without having to overmix. As a snappy note – it'll be less demanding to isolate your eggs on the off chance that they're cool – however let the whites come to room temperature before adding them to your player.


Presently with regards to icing, I bolster "More is always better" reasoning – so I heaped it on with a channeling sack. In any case, don't hesitate to utilize a level edge cut. 


I trust these heavenly cupcakes bring you as much occasion cheer as they accomplished for us. Upbeat Holiday Baking!

Eggnog Cupcakes
Ingredients
For the Cupcakes
  • 1 cups and 1/4 cake flour*
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 7 tablespoons unsalted butter softened to room temperature (1 stick, minus 1 tablespoon)
  • 3/4 cups granulated sugar
  • 2 large egg whites room temperature
  • 1 teaspoon vanilla
  • 10 tablespoons eggnog room temperature (1/2 cup plus 2 tablespoons)
For the Eggnog Buttercream
  • 3/4 cups unsalted butter softened to room temperature
  • 3-4 cups icing sugar sifted
  • 1/4 teaspoon salt
  • 1/4 teaspoon rum extract
  • 3-4 tablespoons eggnog
Instructions
  1. Preheat the oven to 350F degrees and line a 12 cavity muffin tin with cupcake papers. You may end up with a few more than 12 cupcakes - so you might need to line 2 trays.
  2. In a medium sized bowl, whisk together the flour, nutmeg, baking soda & salt. Set aside.
  3. In a large bowl using a stand or hand-held electric mixer, beat the butter and sugar together on medium speed until light and fluffy. Add in the egg whites & vanilla and continue mixing. Turn off the mixer and scrape down the sides of the bowl.
  4. Slowly add the flour mixture and eggnog while mixing on low speed, alternating between adding half the flour mixture followed by half of the eggnog.
  5. Pour about ¼ cup of batter into each cavity of the prepared muffin tin - each should be about 2/3 full. Bake for 14-16 minutes until an inserted toothpick comes out clean. Allow cupcakes to cool in their pan for 10 minutes, then transfer to a wire rack to continue cooling.
  6. While the cupcakes are cooling, you can start making the icing. Beat the butter using a hand held or stand mixer on medium speed. Add in the salt & vanilla, and mix in the icing sugar about 1 cup at a time. After you've added about 2 cups of the icing sugar, add the whipping cream 1 tablespoon at a time. Alternate adding the last cups of icing sugar with whipping cream until the desired consistency is reached. Frost cupcakes using a piping bag or spreading the icing with a flat knife.
Hakan Yerlikaya
Hakan Yerlikaya

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