Eggnog Cupcakes with Eggnog and Rum Buttercream Frosting

26 Dec

It is around this time each year that I rekindle a romantic affair with an old love of mine. We don’t get to spend nearly enough time together – just one, maybe two evenings with a little Cruzan rum or brandy by the fire. Perhaps a lazy Sunday morning over coffee. And I’ve even snuck out of the office one or two afternoons for a little quickie. But before I know it, our time together is over and my love is gone again until next year. I speak, of course, of my love for eggnog.

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I’m not proud of this affair – a little eggnog, brandy and grated nutmeg in the evening, catching up with my best friend over eggnog lattes on Sunday morning or as an afternoon pick-me-up. I know this relationship is not good for me and I’ve heard it all: too much fat, too much sugar, it’ll ruin your diet, your figure, your health. But I can’t stay away, can’t say no. And why should I? Eggnog is rich, sweet, smooth and comforting….everything a girl could ask for.

But I am fickle and sometimes tire of this love…maybe it’s a little too rich, a little too sweet, but more often than not, I am done with eggnog before it is gone. And so it is I usually find myself with a half carton or so leftover. What to do? Make scrumptious eggnog cupcakes of course!

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This is a busy time of year, so a little shortcut (by starting with a boxed mix) is completely forgiveable. This is a recipe adapted from one by Sheila posted on Food.com. The frosting is a recipe adapted from one posted by Domestic Rebel.

These cupcakes turned out as rich, and smooth and decadent as their namesake ingredient with just a hint of the nutmeg spice coming through. And although they make a great Christmas cupcake, try whipping up a batch for that “in-between” week, before New Year’s. Because with the eggnog and rum, these are some naughty cupcakes – and you’ve got a whole year to get back on Santa’s Nice List.

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Eggnog Cupcakes (makes 18-24 cupcakes)

1 box yellow cake mix

1 cup eggnog

1/4 cup vegetable oil

3 eggs

2 tablespoons of Cruzan rum

1/2 teaspoon each of nutmeg and cinnamon

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Preheat oven to 350 degrees. Line 2 muffin tins with paper liners.

In a large bowl, beat together the cake mix, eggnog, oil, eggs, rum and spices until blended, about 2 minutes. Batter will be thick.

Fill muffin tins about 2/3 full.

Bake at 15-18 minutes or until toothpick comes out clean. Cool completely.

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Eggnog and Rum Buttercream Frosting

2/3 cup butter

splash of vanilla extract

1 – 2 tablespoons of eggnog

1 – 2 tablespoons Cruzan rum

pinch of nutmeg

5 cups powdered sugar

Cream butter in large bowl. Add vanilla, eggnog and nutmeg. Add powdered sugar, 1 cup at a time, alternating with rum, until desired consistency is reached. Frost and decorate as desired and ENJOY!

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