Nothing says Christmas to me like eggnog! I look forward to the stuff as soon as the leaves start turning. Last year I had to skip the eggnog because I was pregnant so this year to make up for it I’m going to treat myself to some Eggnog cupcakes!!
Christmas is a busy time so I cut corners where ever possible. I think the cheater version of these made with a boxed mix is just as good. But if you really prefer scratch made cake simply use your favorite recipe for a white cake and follow the same substitutions.
Simply use a box of white cake mix. Substitute eggnog for whatever liquid is called for and add a tsp of cinnamon. Lower the heat the box calls for by 25 but leave the cooking time the same. Watch the cupcakes carefully. Cupcakes darken faster when the mix is made with milk instead of sugar.
I think a cream cheese icing is called for here to really bring the flavor of the eggnog out.
1 regular sized wrapped package cream cheese
1/2 kg icing sugar
Splash of rum or rum extract (optional)
The icing sugar is an approximate guess. Just slowly add until you get the consistency that you are looking for. The eggnog and the rum extract are both just for flavor so all you really need is a splash of each. I have learned the hard way that if you add too much liquid you really shouldn’t try to thicken the icing up by just adding more icing sugar. The icing will become overly sweet so pour your eggnog slowly.
For a finishing touch garnish each cupcake with a cinnamon stick and a sprinkle of cinnamon. If you like nutmeg you can add a dash of that as well. I tend to steer clear of nutmeg because it has a bitterness that I don’t care for but some people love it.