Eggnog Cupcakes With Spiced Rum Caramel Buttercream Recipes

EGGNOG CUPCAKES

Steps:

• Preheat oven to 375°. Remove the butter and eggs from fridge and allow to come to room temperature for 30 minutes, or soften in the microwave for 15 seconds.
• Combine the butter with the sugar and beat on medium speed until light and fluffy.
• Add eggs, one at a time, ensuring that each egg is well beaten. Scrape down the sides of the bowl as necessary.
• In a separate bowl, combine remaining dry ingredients and stir to combine. Add half the flour mixture followed by the rum, and mix just until combined.
• Pour in remaining dry ingredients, eggnog and sour cream and mix on medium speed until well combined.
• Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full.
• Bake at 375° F for 14-16 minutes. Test cupcakes for doneness by inserting a toothpick into the cupcake. If the toothpick comes out clean, the cupcakes are finished. Allow to cool completely.
• Remove butter from fridge and allow to come to room temperature, or soften in the microwave for 15 seconds. Using a stand mixer, beat the butter for several minutes until light and fluffy.
• Add the powdered sugar one cup at a time and slowly increase speed from low to medium. As the frosting becomes thicker, slowly add eggnog. Beat for several minutes until light and fluffy. Add nutmeg at any point.
• Pipe onto cooled cupcakes and sprinkle with nutmeg.

EGGNOG CUPCAKES WITH SPICED RUM CARAMEL BUTTERCREAM

Steps:

• For the Cupcakes:
• Preheat oven to 350 degrees.
• Spray two muffin pans with baking spray.
• In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
• Add the sugar gradually and beat until fluffy, about 3 minutes.
• Add the eggs, one at a time, beating well after each addition.
• Add the dry ingredients in three parts, alternating with the eggnog and vanilla.
• With each addition, beat until the ingredients are incorporated but do not overbeat.
• Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
• Carefully spoon the batter into the muffin pan, filling them about three-quarters full.
• Bake for 20-25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
• Cool the cupcakes in the tins for 15 minutes.
• Remove from the tins and cool completely on a wire rack before icing.
• For the Frosting:
• Place the egg whites and sugar in the metal bowl of a stand mixer and set over a small pot of simmering water (the bowl should not touch the water).
• Heat, stirring occasionally, until mixture is 160F or hot to the touch.
• Transfer bowl to stand mixer and beat on high speed with a whisk attachment to medium stiff peaks, about 8 minutes.
• Reduce mixer speed to medium low and add butter a tablespoon at a time, letting it incorporate into the meringue for few moments before adding more.
• Add spiced rum caramel, melted white chocolate, and salt and beat on high for 1-2 minutes until smooth and creamy.
• Frost the cupcakes.
• Prepare the White Chocolate Coating:
• Combine white chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth.
• Transfer to a small bowl, and let cool about 15 minutes.
• Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off.
• Transfer to a baking sheet fitted with a wire rack.
• Spoon more coating around edge of cupcake.
• Add sparkling sugar and holly decor if desired.