Eggnog Cupcakes

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Servings: 12

Prep Time: 03:15

Cook Time: 00:40

Main 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 cornstarch

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


1For the Cupcakes:

2Preheat oven to 375F. Line a muffin tin with cupcake liners.

3In a bowl measure and mix all the dry ingredients set aside.

4In 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.

5Alter 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.

6Fill the cupcakes liners 1/2 full. This makes close to 2 dozen cupcakes.

7Bake for 15 to 20 minutes, or until they are slightly golden brown and when a toothpick is inserted it comes out clean.

8Remove from oven and let cool completely.

9For the Custard:

10In 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.

11In 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.

12Once 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.

13For the Icing:

14In 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.

15To 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.

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