Week 3, Recipe 2: Egg Nog Cupcakes

Mrs. Smithville directed me to this recipe!

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 (½ stick), softened
3 tbsp. lowfat eggnog
1 tbsp. rum or bourbon
generous pinch of nutmeg
2 (or more) cups confectioners’ sugar

cinnamon sticks, for garnish (optional)
ground cinnamon, for garnish (optional)

Instructions
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.

Results: I forgot the sprinkle with cinnamon step.  Oops.  Anyway.  These were soooo sweet.  A little too sweet for my taste but they were a hit with my classmates and very easy to make!