Christmas Eggnog Cupcakes

P1080044My Christmassy eggnog cupcakes are really quite delicious and really put me in the festive spirit. I’m not a huge fan of the traditional Christmas sweets such as Christmas cake, Pud or even mince pies so its great that I’ve found somehting I can make that the whole family will also like so no one moans that I’m not making batches of mince pies instead! The undercurrent of spicy rum and nutmeg work really well together.

My recipe for these cupcakes also featured on Gourmandize UK’s recipe countdown to Christmas, check out the other recipes that made the coutdown here.

For any one that like me, is a bit of a christmas mincemeat or dried friut scrooge…then this is the Christmas sweet treat for you!

Ingredients:

  • 80g unsalted butter
  • 1/2 tsp ground/finely grated nutmeg
  • 1tsp vanilla paste
  • 280g caster sugar
  • 240g plain flour
  • 240ml whole milk
  • 2 eggs
  • 1tbsp baking powder
  • 1/4 tsp salt

For the frosting

  • 500g icing sugar
  • 160g unsalted butter
  • 40ml milk
  • 3 tbsp spiced rum (I used the Sailor Jerry brand)
  • 1-2 tsp grated nutmeg for decoration
  • decorations (optional) I made cut outs of Christmas trees, holly, and Christmas Baubles out of ready to roll regal coloured icing

Method

  1. Whisk the butter, caster sugar, flour, salt and baking powder together until thoroughly mixed (you can do this with a handheld whisk or free standing electric mixer)
  2. In a separate bowl add the nutmeg and vanilla to the milk and whisk in the eggs

  3. Slowly add the milk mixture to the other mixture whisking all the time until it becomes a smooth batter

  4. Line a muffin tin with cases and distribute the batter into them – filling each about 1/2-2/3 full.

  5. Put in the oven at 190 degrees celsius and bake for about 18mins or until springy to touch and a skewer comes out clean.

  6. Transfer to a wire rack to cool whilst making the frosting

  7. For the frosting mix the icing sugar with the butter until completely mixed in.Β (you can do this with a handheld whisk or free standing electric mixer)

  8. In a separate bowl mix the milk with rum, and then pour this into the butter sugar mix and beat until light and fluffy.

  9. Ice the cakes when completely cool, either with a piping bag or palette knife. Dust with a little grated nutmeg and decorate as you wish!

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