Eggnog Cupcakes

​It's that time of the year! I am so excited that it is now socially acceptable to decorate for Christmas and listen to Christmas music! With all the holiday cheer approaching and my mind switching to all things Christmas, I immediately start thinking about my holiday baking.

As you all know I love to bake, I love how pretty baking can be, and I love to play around with flavours! So I decided I was going to make eggnog cupcakes, because eggnog screams holiday cheer to me. I think it is smell of the nutmeg mixed in with cream that makes me feel so happy inside.

These cupcakes have a few different steps to them, but in the end they make such a pretty and elegant dessert that would be perfect to serve at any upcoming holiday party.

Eggnog Cupcakes
 
Ingredients:

For the Batter:
1/2 cup of softened butter
1 cup of sugar
3 eggs (room temperature)
1 teaspoon of rum extract
2 cups of flour
1 tablespoon of baking powder
1 teaspoon of salt
1 teaspoon of nutmeg
1 teaspoon of cinnamon
1 cup of eggnog room temperature
 
For the Custard:
2 cups of eggnog
1/2 cup of sugar
1 teaspoon of rum extract
Pinch of nutmeg and cinnamon
4 egg yolks
1/4 cup corn starch
2 tablespoons of salted butter
 
For the Icing:
1 pound of softened salted butter
1 - 1 kilogram bag of icing sugar
1/4 cup of eggnog
1 teaspoon of rum extract
1 teaspoon of cinnamon
1 teaspoon of nutmeg
 
Directions:
 
For the Cupcakes:

Preheat oven to 375F. Line a muffin tin with cupcake liners.

In a bowl measure and mix all the dry ingredients set aside.

In a bowl with a hand beater cream the butter and sugar together until light and fluffy. Add the extract and mix. Add eggs one at a time until smooth and mixed in.
Alter between the dry and wet ingredients, so a 1/3 each time, mixing into the creamed butter and sugar. You want to end with the milk. Make sure the batter is smooth with no lumps.

Fill the cupcakes liners 1/2 full. This makes close to 2 dozen cupcakes.
Bake for 15 to 20 minutes, or until they are slightly golden brown and when a toothpick is inserted it comes out clean.
Remove from oven and let cool completely.
 
For the Custard:

In a medium sauce pan add milk, half the sugar and the extract. Cook over medium heat and allow the mixture to come to a simmer.

In a glass bowl, whisk the egg yolks, the rest of the sugar and the cornstarch and spices all together. Take the milk mixture off the heat and whisk it vigorously while slowly adding the to the egg mixture. Make sure to not add too fast or it will cook the eggs. Scrape the combined mixture back into the saucepan, and cook it over medium heat until it thickens. Keep whisking it to make sure it doesn't burn on the bottom. It will take about 2 to 3 minutes.

Once cooked transfer to the bowl you were using before. With a spatula add butter a few pieces at a time until melted and incorporated into the cream. Keep stirring till it is cooled down. Cover with plastic wrap, making sure it is right up against the cream to insure that a skin won't grow. Cool at least 2 hours before using.
 
For the Icing:
 
In a stand mixer, cream the butter for one minute. Add half the milk and sugar. on low mix until just combined. Add the rest of the milk and sugar, also add spices and extract. Starting on low, mix until just combined and then turn up the speed to a medium high. Whip the icing for 6 to 8 minutes.
 
To assemble cupcakes, cut a small hole in the center of each cupcake. Add a tablespoon of custard. Using a piping bad with a large star tip, pipe the icing in a circular motion to cover the top surface of the cupcake. Sprinkle some gold, silver and white sprinkles on top.

Eggnog Cupcakes

​Aren't they just so beautiful! I got the sprinkles from the Bulkbarn, they have such a good selection of sprinkles there and I can often find what I need for my various baking needs.

What is your favorite treat during the holidays? What is your favorite flavour combination? For me cranberries, pistachios and chocolate are such a fun combination during Christmas. If you love those than you will love my Christmas Bark. 

Happy Eating!