My Recipe Box: Christmas Eggnog Cupcakes

My favourite thing to bake around Christmastime are these eggnog cupcakes. I love eggnog, and although it is something that is traditionally American I still love it and have introduced it to many people here in the UK. I started off buying these little individual cartons of eggnog from the supermarket but then they were discontinued so I found various recipes online to make my own, and eventually settled on the one I use within this cupcake recipe.

A note before you get started: It has been recommended that you refrigerate the eggnog overnight before using it in cupcakes, this is to allow it to thicken up.

Also, you don't have to make the cupcakes, you could just use the eggnog recipe and enjoy it as a drink - warm eggnog is my choice for the holiday season.


Eggnog Cupcakes (makes around 18 cupcakes):

You will need:

For the eggnog:

• 250ml whole milk
• 1/2 tsp ground nutmeg
• pinch of ground cinnamon
• pinch of clove or 2 whole cloves
• pinch of salt
• 2 large egg yolks
• 65g granulated sugar
• 125ml double cream
• 1/2 tsp vanilla extract
• 25ml rum (optional - I don't use it when making it into cakes)

For the cupcakes:

• 220g self-raising flour
• 1 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• pinch of salt
• 200g unsalted butter, room temperature
• 240g golden caster sugar
• 2 large eggs
• 160ml eggnog
• 1 tsp dark rum (again, this is optional)

For the frosting:

• 150g unsalted butter, room temperature
• 125ml eggnog
• 450g icing sugar
• sprinkle of ground nutmeg, to decorate

To make the eggnog:
1. Pour the milk into a saucepan and add all spices and salt, and warm on a low heat for five minutes, constantly stirring.

2. Then turn up to a medium heat and bring the milk to a light simmer, before removing from the heat.

3. In a bowl, whisk together the egg yolks and sugar until they well combined, light and fluffy.

4. Slowly, pour the milk into the bowl, whisking constantly.

5. Strain the mixture back into the pan and place on a low/medium heat for three minutes, stirring constantly until the mixture is thick.

6. Remove from the heat and leave to cool for around 45 minutes.

7. Stir in the cream and vanilla (and rum if you choose to add it) and refrigerate overnight before using.

(This recipe makes more eggnog than is needed for the cupcakes, so I like to drink mine while I make the cupcakes, or sometimes I'll double the recipe and make enough for cupcakes and for everyone to enjoy as a drink)

To make the cupcakes:
1. Preheat the oven to 170°c and line two 12-hole muffin tins with cases.

2. Sift together the flour, nutmeg, cloves and salt in a bowl and set to one side for later.

 3. With an electric whisk or mixer, cream together the butter and sugar in a separate bowl until light and fluffy.

4. Add the eggs the the butter/sugar mixture (and rum if you choose to use it) and mix well.

5. Pour the flour and spice mix in next and combine well.

6. Then add the eggnog and mix until smooth.

7. Spoon the cake mix into the cake cases and bake for 18-20 minutes, or until they are a light golden brown and a skewer comes out clean.



8. Leave them to cool completely before adding the frosting.

To make the eggnog frosting:
1. Mix together all ingredients in a bowl using an electric whisk, until light and airy. It will almost have a whipped texture.

2. You can either pipe or spread the frosting onto the cupcakes, but I prefer the more rustic look of spreading it. You can then add a little sprinkle of nutmeg to finish them off (I didn't on this occasion but normally I add some).