Eggnog Cupcakes With Spiced Rum Buttercream Recipe 465

EGGNOG CUPCAKES

Steps:

• Preheat oven to 375°. Remove the butter and eggs from fridge and allow to come to room temperature for 30 minutes, or soften in the microwave for 15 seconds.
• Combine the butter with the sugar and beat on medium speed until light and fluffy.
• Add eggs, one at a time, ensuring that each egg is well beaten. Scrape down the sides of the bowl as necessary.
• In a separate bowl, combine remaining dry ingredients and stir to combine. Add half the flour mixture followed by the rum, and mix just until combined.
• Pour in remaining dry ingredients, eggnog and sour cream and mix on medium speed until well combined.
• Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full.
• Bake at 375° F for 14-16 minutes. Test cupcakes for doneness by inserting a toothpick into the cupcake. If the toothpick comes out clean, the cupcakes are finished. Allow to cool completely.
• Remove butter from fridge and allow to come to room temperature, or soften in the microwave for 15 seconds. Using a stand mixer, beat the butter for several minutes until light and fluffy.
• Add the powdered sugar one cup at a time and slowly increase speed from low to medium. As the frosting becomes thicker, slowly add eggnog. Beat for several minutes until light and fluffy. Add nutmeg at any point.
• Pipe onto cooled cupcakes and sprinkle with nutmeg.

EGGNOG CUPCAKES WITH SPICED RUM BUTTERCREAM RECIPE - (4.6/5)

Steps:

• To make cupcake: Measure out flour and set aside. Add sugar and butter in a bowl and cream on medium speed until fluffy, about 3 minutes. Add eggs in 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the eggnog and vanilla to start. Mix after addition until incorporated-do not overbeat. Fill cupcake liners about 3/4 full and bake for 20 to 25 minutes. Transfer cupcakes from tins to cooling rack. Allow cupcakes to cool completely before frosting. To make Spice Rum Buttercream: Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 160 degrees F while whisking constantly. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer) until mixture cools and doubles in volume and forms stiff peaks; about 10-12 minutes). Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking at first-this is normal. Keep mixing and it will become even and smooth again. Add salt and spiced rum and mix to combine.

EGGNOG CUPCAKES WITH A SPICED RUM BUTTERCREAM

Steps:

• To make cupcake: Measure out flour and set aside. Add sugar and butter in a bowl and cream on medium speed until fluffy, about 3 minutes. Add eggs in 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the eggnog and vanilla to start. Mix after addition until incorporated-do not overbeat. Fill cupcake liners about 3/4 full and bake for 20 to 25 minutes. Transfer cupcakes from tins to cooling rack. Allow cupcakes to cool completely before frosting. To make Spice Rum Buttercream: Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 160 degrees F while whisking constantly. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer) until mixture cools and doubles in volume and forms stiff peaks; about 10-12 minutes). Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking at first-this is normal. Keep mixing and it will become even and smooth again. Add salt and spiced rum and mix to combine.

EGGNOG CUPCAKES WITH WHIPPED EGGNOG BUTTERCREAM

Steps:

• Heat oven to 350°F. Line 12 regular-size muffin cups with paper baking cups.
• In medium bowl, stir together all Cupcake ingredients except butter, eggs and eggnog. In large bowl, beat 1/2 cup butter until creamy, about 1 minute. Add flour mixture all at once; beat until mixture resembles crumble topping. Add 2 eggs; beat about 30 seconds. Scrape side and bottom of bowl well; beat 1 minute longer. Batter should be light in color and a bit fluffy. Scrape bowl; gently beat in 1/2 cup eggnog just until combined and batter is silky and smooth. Divide batter evenly among muffin cups.
• Bake 25 to 28 minutes or until tops of cupcakes spring back when touched lightly in center and toothpick inserted in center comes out clean. Remove from oven; place on cooling rack. Cool completely, about 45 minutes.
• In 2-quart saucepan, stir together 1 cup sugar and 1/4 cup flour with whisk. Beat in 1 cup eggnog and 1/4 teaspoon nutmeg until no lumps remain. Heat mixture over medium heat, beating with whisk until mixture comes to a low boil and thickens enough to coat a spoon. Remove from heat; scrape mixture into bowl. Cool completely, about 45 minutes.
• Using hand mixer or stand mixer, beat 1 cup butter and dash salt in large bowl until creamy. Pour in cooled eggnog mixture, beating until light and creamy. If Frosting looks curdled or separated, keep beating! It will come together after a few minutes.
• Spread or pipe frosting onto cooled cupcakes. Garnish with sprinkles. Store in refrigerator.