Eggnog+Brandy+Frosting=Merry Christmas!December 24, 2010 at 12:55 PM | Posted in crunkcakes, cupcakes | 3 Comments
I don’t have much time b/c Hubsy is standing next to me tapping his feet but just in case you haven’t figured out what to bring to Christmas dinner, I thought I’d share what I made for our family. I’m the dessert girl in our family. Always have been always will be. It’s my mission and I accepted. And when it came time to bake some sugar-licious for the fam, I decided that this year we’re all gonna get crunked!
I want to wish my readers a VERY merry Christmas and Happy New Year.
Be safe. Eat too much. But don’t drink your eggnog and drive… unless it comes in cupcake form.
Holiday Nog Crunkcakes
Recipe adapted from Cupcakes by Shelly Kaldunski
Makes 18 cupcakes
For vanilla cupcakes
2-1/2 cups AP flour
3 tsp baking powder
1/2 tsp salt
1-1/2 cup sugar
12 tbsp (1-1/2 sticks) butter, room temperature
2 large egg + 2 egg white, room temperature
2 tsp vanilla extract
1 cup milk (I used half-and-half instead)
For Eggnog Buttercream
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter, room temperature
1 lb (~4 cups) powdered sugar, sifted
1/4 cup brandy eggnog* (I used Christian Brothers holiday nog)
1/2 teaspoon vanilla extract
1/4 teaspoon nutmeg
Pinch ground cinnamon
cinnamon sticks, cut in 1″ pieces, for garnish
* I prefer brandy but you could also use bourbon, whiskey or rum eggnog too. If you want to make this a virgin buttercream then you can substitute with regular non-alcoholic eggnog. But why? lol
To make cupcakes—
Preheat oven to 350F. Prepare cupcake pan with paper liners.
In a large bowl, sift flour, baking powder and salt. Set aside. In a stand mixer, fitted with flat beater, beat the sugar and butter until well combined, about 2-3 minutes. Add egg and egg white, one at a time, beating on low.
Then add vanilla. Gradually add flour mixture in 3 additions, alternating with milk in 2 additions, ending with the flour mixture.
Fill cupcake liners about 1/2-2/3 full. Bake for about 17-20 minutes or until a toothpick inserted in the middle comes out clean. Remove from pan and cool completely on a wire cooling rack before frosting.
To make Eggnog Buttercream—
In a stand mixer, fitted with a flat beater, cream shortening and butter.
Gradually add powdered sugar, 1/2 cup at a time, at low speed, beating to combine. If you want to increase speed, be careful of powdered sugar explosions! How do I know this? Let’s just say I’m not sure if all 1lb of sugar got in the mixing bowl or my floor, counter, hair, shirt, face…
Slowly add eggnog until buttercream. If you wanna taste test a little eggnog while you’re at it, ya know, for quality control, that’s acceptable too. Add vanilla extract and stir to combine.
Add nutmeg and cinnamon and mix until light and fluffy. Using a Wilton 1M (or your favorite star tip) frost cupcakes. Sprinkle with some cinnamon (or nutmeg) and garnish with a cinnamon stick.
Husband rating: A
He really enjoyed the eggnog flavor but said next time I need to add more nutmeg. He’s a nutmeg freak!
Wifey rating: A+
I don’t usually like eggnog but I could eat this eggnog buttercream by the truckload! It was SO good. I’m not a nutmeg lover like my husband so I thought the amount of nutmeg was just right. I might add more cinnamon next time though.
Other rating: A+
Everyone was a fan. Even the ones that said they don’t like to drink eggnog. I think my FIL said it best. “This cupcake is over the top delicious!” haha
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