Daily Cupcake Recipe

Recipe for Friday, February 10th, 2012:
Eggnog Cupcakes with Spiced Rum Buttercream

Recipe via Baker’s Royale

Prep time: unknown
Bake time: 25 minutes

Serves: 24 cupcakes

Ingredients [Eggnog Cupcakes]:

• 1 1/2 cups self-rising flour
• 1 1/4 cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups sugar
• 4 large eggs, at room temperature
• 3/4 cup eggnog
• 1/4 cup milk
• 1 teaspoon vanilla extract

Ingredients [Spiced Rum Buttercream]:

• 5 large egg whites
• 1 1/2 cup sugar
• 4 sticks unsalted butter, diced and softened
• 1/4 teaspoon salt
• 1/2 cup spiced rum

(A conversion table can be found here.)

Directions:

Heat oven to 350 degrees F. Line 2 muffins tins with cupcake liners.

Measure out flour and set aside. Add sugar and butter in a bowl and cream on medium speed until fluffy, about 3 minutes. Add eggs in 1 at a time, beating well after each addition.

Add the dry ingredients in 3 parts, alternating with the eggnog and vanilla to start. Mix after addition until incorporated-do not overbeat.

Fill cupcake liners about 3/4 full and bake for 20 to 25 minutes. Transfer cupcakes from tins to cooling rack.

Make frosting: Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium high speed until mixture cools and doubles in volume and forms soft medium peaks; about 10-12 minutes. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking at first-this is normal. Keep mixing and it will become even and smooth again. Add salt and spiced rum and mix to combine.

Frost cooled cupcakes.

(via fucking-cupcakes)