Friday, December 19, 2008

Eggnog Cupcakes

Eggnog Cupcakes... a perfect Bake-and-Give Christmas Treat! A few days ago, a friend brought me some eggnog, so I would have some of the typical american taste of Christmas. The result... delicious but too rich for more than a little glass... So... what would I do with the rest?!?!?!? After some cyber research a brilliant idea... Eggnog Cupcakes! and not only that... it is also SUPER easy to make... and EAT :(


For the cupcakes:

¼ cup dark rum or bourbon
1 cup low-fat eggnog
¼ cup vegetable oil
1 tbsp. apple cider vinegar
1 tsp. vanilla extract
¼ tsp. ground nutmeg
1 cup sugar
1 1/3 cups all-purpose flour
¼ tsp. baking soda
½ tsp. baking powder
½ tsp. salt

For the frosting:

¼ cup butter, softened
3 tbsp. lowfat eggnog
1 tbsp. rum
generous pinch of nutmeg
2 (or more) cups confectioners’ sugar


- ground cinnamon
- cinnamon sticks


Preheat oven to 350° F. Line a 12-cup muffin tin with paper liners. In a small bowl, mix together the rum, eggnog, vegetable oil, apple cider vinegar, and vanilla extract. In a large bowl, mix together the nutmeg, sugar, flour, baking soda, baking powder and salt. Pour the liquid ingredients into the dry ingredients and whisk until just combined. Divide evenly between prepared muffin wells.

Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean and the cakes spring back when lightly pressed. Cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

To make the frosting, cream together the butter, eggnog, rum, nutmeg and confectioners’ sugar. Add in more confectioners’ sugar if needed to make the frosting stiff, but spreadable. Frost the cooled cupcakes. Sprinkle with cinnamon and garnish with a cinnamon stick.

Source: One of my favorite food blogs : Annie's Eats

By the way... if you see hers are so much prettier!

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