December 5, 2010

Eggnog Cupcakes

Nathan heard that the bakery down town had eggnog cupcakes and he really wanted one, but none of us were up for trekking down there to pick one up. So I just made some instead.

We're out of eggnog, so I made a mini-portion of an eggnog recipe that I found online, then mixed that into an eggnog cupcake recipe that I also found online. Since I knew I was going to be cooking the eggnog, I didn't mind that it was a raw egg version. What I've written below is my mash-up of the above recipes.

1 oz rum
1 oz bourbon whiskey (I used Irish whiskey because that's what I had on hand.)
1 beaten egg
3 oz sugar (It should have been 1 oz. sugar, but it came out of the sugar jar faster than I was counting on.)
pinch salt
2 oz whipping cream
2 oz whole milk

1 c (2 sticks) butter, at room temperature
1 1/3 c + 3 T sugar
2 t rum
1/8 t vanilla
1 1/3 t baking powder
2/3 t salt
2 c flour
2/3 c eggnog
5 egg whites

Mix together all of the ingredients for the eggnog. Set aside.

Preheat oven to 350 F. Prepare 48 mini cupcake tins or 18 regular.

In a mixing bowl cream the butter & 1 1/3 cups of sugar together until light & fluffy. Beat in the rum & vanilla. Add the baking powder, salt & 2/3 cup flour, beat until combined. Beat in 1/3 cup eggnog. Then beat in another 2/3 cup flour, followed by the rest of the eggnog & then the rest of the flour.

In another bowl beat the egg whites until foamy. Add in the remaining 3 tablespoons of sugar. (I left this part out since I'd already overdone the sugar in the eggnog.) Beat on high speed until stiff peaks form. Gently fold 1/3 of the egg whites into the batter until completely combined then fold in the remaining egg whites.

Divide the batter between the cupcake tins, filling each one 2/3 full. Bake 15 minutes for mini cupcakes or 22 for regular. A toothpick inserted into the center should come out clean.

The original cupcake recipe came with a buttercream icing recipe as well, but I didn't notice that until after I'd already done a drizzling icing of my own: powdered sugar, half and half and a splash of rum.

We suspect Nathan might be allergic to nutmeg, so we held off on that and added it individually.

With the leftover 5 yolks, I made egg custard with a dash of nutmeg on top.