Easy Eggnog Cupcakes
The smell of
these cupcakes baking will make the whole house
smell like the holidays.
themselves are very quick and easy when you use a
gluten-free all purpose baking mix (or if you aren't
gluten-free, then feel free to substitute any mix
you like). Look for an eggnog that is as pure as
possible with no corn syrup in it. At Crave Bake
Shop, we make our own eggnog and pastry cream for
the filling, which means that it can take almost
four hours to make a batch of these from start to
finish. Because I know that everyone is extremely
busy at this time of year, I'm giving you the
shortcut version so it's not as intimidating to
make. This quick version takes about 45 minutes from
start to finish, freeing up 3 hours for you to kick
back, drink some eggnog and catch up on whatever you
1 1/3 cups
gluten-free all purpose baking flour
1/2 cup butter, at room temperature
1/2 cup sugar
3/4 tsp nutmeg
3/4 cup eggnog
1 tablespoon + 1 teaspoon rum
Eggnog Cream filling
2 cups vanilla pudding, cooked according to
directions and cooled
2 tablespoons rum
½ teaspoon nutmeg
Rum-Nutmeg Italian Meringue Butter Cream
1 cup sugar
1/4 cup water
whites of 4 large eggs
1 1/2 cups butter, at room temperature
3 tablespoons rum
1 3/4 teaspoons nutmeg
1 teaspoon vanilla bean paste
pinch of salt
Make the cake:
to 325˚ Fahrenheit.
Line a 12-cup
muffin tins with cupcake liners and set aside.
gluten-free all-purpose baking mix and set aside.
paddle attachment of a stand mixer, cream the butter
until light and fluffy. Add the sugar and continue
creaming until the color of the butter mixture is
several shades lighter and the mixture is very
eggnog slowly, and then stop the mixer to scrape
down the sides of the bowl.
nutmeg and the rum and stir to combine or mix the
last few strokes by hand.
the cupcake cavities 2/3 of the way full (using a
large ice cream scoop is the best way to make sure
the cupcake batter is evenly dispersed).
the cupcakes are done and a toothpick inserted in
the center comes out clean, about 14-18 minutes.
oven and place each cupcake on a cooling rack until
Make the Eggnog Cream filling
Stir the rum
and nutmeg into the vanilla pudding. Spoon the
filling into a pastry bag or a large ziplock bag and
squeeze the cream filling into one corner and cut
about 1/2 inch off the tip of the bag.
Make the Rum-Nutmeg Italian Meringue Butter Cream:
Put the sugar
and water in a small sauce pot and wipe down the
sides of the pot with a wet pastry brush to ensure
no sugar crystals get in the syrup. Boil the syrup
mixture until a candy thermometer registers 248˚.
the mixing bowl of a stand mixer fitted with a whip
attachment, beat the egg whites and cream of tartar
on high speed until the soft peak stage.
Slow down the
mixer to medium and very slowly pour the hot sugar
syrup into the whipping egg whites.
Once all the
sugar is in, turn the mixer speed back up to high
and whip until the mixing bowl containing the whites
mixture is no longer warm to the touch.
Add the room
temperature butter in chunks and mix until fully
incorporated, stopping the mixer to scrape down the
sides of the bowl several times.
nutmeg, rum and vanilla bean paste slowly and mix
pastry bag or large ziplock bag with the butter
cream (a pastry piping tip is optional but is a good
way to ensure the butter cream comes out evenly).
Snip the corner off the bag and set aside.
apple corer, hollow the center out of each cooled
cupcake and fill with the eggnog cream filling.
cooled cupcakes and enjoy!
copyright 2011--Kyra Bussanich
Crave Bake Shop