With the holiday near and vacation time for many of us, there is always time to try out new recipes. The following cupcakes are great for this season’s celebrations. Eggnog is included among the ingredients, but if you don’t any on hand, you can substitute it for milk. Enjoy!
Vanilla Eggnog Cupcakes
Ingredientes:
1½ cups sifted flour (195 g)1 ½ teaspoons baking powder
¼ teaspoon salt
⅓ cup + 1 tablespoon unsalted butter or margarine (90 g )
1 cup sugar (200 g)
1 teaspoon vanilla extract (5 ml)
1 egg
⅔ cup eggnog cream, with or without alcohol (150 ml )
For the Frosting:
Vanilla buttercream with rum flavoring or Italian Meringue
Decorations:
Fondant flowers
Preparation:
1. Line the cupcake tray. Pre - heat the oven to 350 °F (175 °C).
2. Sift together flour, baking powder, and salt, and set aside.
3. With the flat beater beat butter and sugar until light and fluffy. This process takes about 3-4 minutes on low speed 2-4.
4. Add vanilla and mix for a minute, then add the egg and beat at low speed until it is fully combined.
5. Add the flour with the mixer on low speed, alternating with the eggnog. At the end only beat for a minute or less until the flour is combined. I recommend you finish mixing with a spatula in folding motions.
6. Fill the prepared pan and bake for 16-18 minutes or until toothpick inserted comes out clean. Let cool completely before decorating.
Yield: 12 cupcakes. Have a blessed day!
I opted for Dominican eggnog in this recipe, but feel free to choose any eggnog that suits your preference.
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