For those of you who don’t know what Eggnog is, go here. A few years ago in our wee apartment in Larne, I attempted to make this stuff…I followed a recipe, but it was so bad (and the cream just kinda sat on top of the liquid part) that I was sure I was put off the wretched stuff for life.
Until, however, I happened upon this recipe (again on Pinterest) it TOTALLY changed my mind about eggnog!
What you need:
For the cupcakes:
1 ½ cups sugar
½ cup butter, room temperature
3 eggs
1 cup eggnog
1 teaspoon vanilla extract
1 teaspoon rum extract for cake
2 ¼ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon allspice
¼ teaspoon nutmeg
For the filling:
1 cup vanilla pudding
½ teaspoon rum extract for filling
Pastry bag & Injection tip
For the frosting:
1 package cream cheese, room temperature
2 cups confectioner’s sugar (1/2 of a 1lb box)
1 stick (1/2 cup) butter, softened
1 1/2 Tablespoon eggnog
1/2 Tablespoon rum extract for frosting
1/2 teaspoon nutmeg
Optional: Cinnamon Sticks
Instructions:
PREHEAT oven to 350 degrees Fahrenheit. Put baking cups in muffin pans; set aside.
MAKE CAKE
- Beat sugar and butter together until combined.
- Add eggs and beat until blended.
- Combine wet ingredients in one bowl: eggnog, vanilla, and rum extract.
- In a separate bowl, combine dry ingredients: flour, baking powder, baking soda, cinnamon, allspice, & nutmeg.
- Alternate adding dry & wet ingredients into blended butter sugar and eggs until well combined.
- Scoop batter into baking cups. Use an ice cream scoop or pipe from a zipper freezer bag in order to fill evenly. Be sure not to overfill the cups.
- Bake for 20 minutes at 350. Let cool completely.
PREPARE AND INJECT FILLING INTO CUPCAKES
- Mix rum extract into vanilla pudding.
- Fill pastry bag with injection tip and pudding mixture.
- Inject filling into center of each cupcake.
MAKE FROSTING
- Beat cream cheese and butter together until well blended.
- Add powdered sugar.
- Add eggnog, extracts, & nutmeg.
- Sprinkle with nutmeg and top with cinnamon stick if desired
Reynolds Kitchens Tip: ADD A NIP TO EGGNOG CUPCAKES
Make the following substitutions for an adult version of these delicious holiday treats. In cake recipe, replace 1/4 cup of the eggnog and all of the rum extract with 1/4 cup of rum or bourbon. In the frosting recipe, replace 1/2 Tablespoon eggnog and the rum extract with 1 Tablespoon of bourbon or rum.
YUM! I like the ‘nip’ part at the end. We’re nip with brandy round these parts. Btw. went to my first Stars hockey game and thought of you. It was a BLAST! (12/4 post)
yay!!! Was it good? I want to cook and bake with brandy, but it’s a pretty expensive bottle to ‘nip’ with! LOL
( we’re nip with brandy PEOPLE around these parts..)