![Eggnog cupcakes](/_next/image?url=https%3A%2F%2Fcdn.sanity.io%2Fimages%2Fx3j75o5u%2Fproduction%2Fa0928406d04259a8a17a960b5d59ba5fda70bc7b-1500x750.jpg&w=2048&q=75)
Eggnog cupcakes
11 December 2020
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367
calories
![label](/_next/image?url=%2Fpreptime.png&w=96&q=75)
1.3
hours
![label](/_next/image?url=%2Fserving.png&w=96&q=75)
18
servings
Ingredients
Cupcakes:
- 115g butter, soft
- 200g sugar
- 2 eggs
- 2 tsp dark rum/bourbon (optional)
- 240ml eggnog (homemade or store-bought)
- 250g flour
- 2 tsp baking powder
- a pinch of salt
- 1/4 tsp grated nutmeg
Frosting:
- 225g butter, room t
- 450g icing sugar
- 190ml eggnog
- 1 tbsp dark rum/bourbon (optional)
Method
- Preheat the oven to 175C. Line muffin tin with cupcake cases.
- Beat butter with sugar until light and fluffy. Add eggs one at a time, then add alcohol, if using.
- In another bowl mix flour with baking powder, salt, and nutmeg.
- Alternate mixing in the flour mixture and the eggnog, mixing just until combined after each addition.
- Fill the cupcake cases until 2/3 full. Bake for 18-20 minutes until the wooden pick inserted in the middle comes out clean.
- For the frosting, beat butter with sifted icing sugar until smooth, then add eggnog gradually while mixing. Add alcohol if using. Put the frosting in a piping bag fitted with a large star nozzle and pipe on top of each cupcake. Make sure the cupcakes are cooled before frosting them! Sprinkle with freshly grated nutmeg (just a tiny bit, don’t put too much).
DAY 11.
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