Being someone who grew up in the northeast, but who is now living in California, it’s hard for me to feel very festive about Christmas without the snow and proximity to family. I usually ignore the existence of the holiday then panic for my lack of presents when I arrive at Logan airport. So, here I am trying to force the festivities upon myself with an eggnog based recipe!
To be honest, I had my doubts about this recipe. I wasn’t sure how eggnog would translate and I understand that eggnog isn’t for everyone. But all in all, the cupcakes were good. They were definitely eggnogy, mostly due to the eggnog pastry cream, and pretty tasty. I like the frosting quite a bit, very buttery and not too sweet. So, if you are into eggnog, they should be worth a try. Warning: The frosting recipe makes just enough to lightly cover the cupcakes, which is what I wanted. So, if you want a lot double up on the recipe.
24 regular cupcakes / 350 degree oven
1 1/2 cups granulated sugar
1/2 cup butter, room temp
3 eggs, room temp
1 teaspoon vanilla
3/4 cup eggnog
1/4 cup bourbon/dark rum (all of one or a mix)
2 1/4 cups flour
1 teaspoon each baking powder and soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1. Cream together sugar and butter until light and fluffy.
2. Beat in eggs until blended.
3. Mix together eggnog, bourbon, and vanilla.
4. In a bowl, mix together flour, baking powder, baking soda, cinnamon, allspice, and nutmeg.
5. Alternate adding dry and wet ingredients into egg mixture mixing until combined.
6. Scoop into lined cupcake tins and bake at 350 for 20-22 minutes.
Eggnog Pastry Cream
2 tablespoons all-purpose flour
1/2 cup eggnog
1 egg yolk
1 teaspoon butter, softened
1/2 teaspoon dark rum
1/2 teaspoon vanilla extract
1. Place flour in a heavy sauce pan, gradually whisk in eggnog until blended and smooth.
2. Add egg yolks, one at a time, whisking until just combined after each addition.
3. Cook over medium-low heat, stirring constantly, removing from the heat occasionally to avoid lumps, until thickened. If necessary strain through a metal sieve to remove lumps.
4. Remove from heat, stir in butter, rum and vanilla.
5. Transfer pastry cream to a bowl. Cover surface with plastic wrap, chill.
Bourbon Caramel Cream Cheese Frosting
2 tablespoons brown sugar
2 tablespoons whipping cream
1 tablespoons butter
2 tablespoons bourbon
1-1/2 packages phili cream cheese, room temp
1/2 cup butter, room temp
4 cups confectioner’s sugar
1. Heat brown sugar, cream, butter, salt over medium high heat whisking until sugar is dissolved. Cook for another minute.
2. Pour in bourbon and stir to combine. Take off heat and let cool.
3. In the bowl of an electric mixer, beat cream cheese and butter until soft.
4. Add the confectioner’s sugar and beat to combine.
5. Add three tablespoons of the bourbon caramel (you might have some left over) and beat to combine.
1. Fill cooled cupcakes with pastry cream.
2. Top with frosting.
3. Decorate as you wish or drizzle some leftover bourbon caramel sauce.
scooping out holes for the filling
filling holes with pastry cream
prepping the pastry bag
piping the frosting
smoothing out the frosting