11/26/11 Update: See my updated version of Eggnog Cupcakes with Rum Buttercream frosting HERE
I have been addicted to eggnog recently. Truthfully, I didn’t used to care for it all that much. Then, a few years ago a friend turned me on to Silk Soy Nog, which I found much lighter and downright delicious when topped off with Meyer’s Dark Rum and cinnamon. Fast forward a few years and it’s all good to me. And not all nog is equal. Recently I’ve been enjoying Organic Valley eggnog. When it comes to dairy, I can absolutely taste the difference between organic and non-organic and Organic Valley eggnog is creamy, rich and decadent. The moment I tasted it I began daydreaming of ways I could incorporate it into dessert.
I’m still fairly new to baking (but less than one month until culinary school starts, eeeeeek!) so I looked to my fellow bloggers for a recipe I might work with. I quickly came upon one creaked a few years ago over at Baking Bites. Really, I must give her all of the credit for these as I only made a few slight modifications. She used soy nog, I wanted to go with the real thing. I also cut back a bit on the rum.
I believe this is one of those recipes where the quality of ingredients can make all of the difference. Organic eggnog, good quality vinegar and vanilla, and fresh nutmeg will take these cupcakes to the next level. To convert these into vegan cupcakes, simply use soy milk and swap the butter in the frosting for non-hydrogenated shortening. Easy!
- 1/8 cup dark rum
- 1 1/8 cup eggnog (preferably Organic)
- 1/4 cup vegetable oil
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1/4 tsp fresh ground nutmeg
- 1 cup sugar
- 1 1/3 cups all purpose flour
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Preheat oven to 350F. Fill a 12-cup muffin tin with liners.
In a small bowl, mix together the wet ingredients: rum, eggnog, vegetable oil, vinegar and vanilla. In a large bowl, mix together the dry ingredients: nutmeg, flour, sugar, baking soda, baking powder and salt.
Pour the wet mixture into the dry and gently stir until just combined. Divide evenly into muffin tins (a 1/4 cup measuring cup or ladle is your friend). Bake for 18-20 minutes, until a tester comes out clean and the cakes spring back when lightly pressed. Cool in the pan for 3-5 minutes, then turn out onto a wire rack to cool completely before frosting.
- 1/4 cup butter or shortening, softened
- 4 tbsp eggnog (preferably organic)
- 1 tbsp dark rum
- generous pinch of fresh ground nutmeg
- 2+ cups confectioners’ sugar
When I initially made this frosting I used 3 tbsp of eggnog and 2 tbsp of rum. I found the rum flavor to be a bit strong so I adjusted the recipe to 4 tbsp nog and 1 tbsp rum. However, if you use a thin layer of frosting, my initial ratio should be fine. It’s up to you.
Cream together butter, eggnog, rum, nutmeg and 2 cups of confectioners’ sugar. Add in more sugar if needed to make frosting stiff, but spreadable. Spread on cupcakes and garnish with a sprinkle of nutmeg and cinnamon.