cupcakes, melanie karmazin's eggnog

This recipe is adapted from the Best Bake Sale Cookbook by Gretche's-rtolt-Witt. King Arthur Flour is supporting Cookies For Kids' Cancer, the charity that receives the proceeds from the sale of the book. The idea is to put together a bake sale to benefit cancer research; many of the recipes that were used in the sales are collected in the book. We made some adaptations, but this is a perfect individual holiday dessert, especially when dressed up with a bit of our eggnog fl.avoring.-S.R.
cupcakes, melanie karmazin's eggnog
cupcakes, melanie karmazin's eggnog

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • CUPCAKE

  • 2314

    cups (11 5/8 ounces) King Arthur

  • Unbleached All-Purpose Flour

  • 1

    teaspoon baking powder

  • 1/4

    teaspoon baking soda

  • 3/4

    teaspoon salt

  • 1

    cup (2 sticks, 8 ounces) unsalted butter,

  • softened

  • 11/4

    cups (8 314 ounces) granulated sugar

  • 3

    large eggs

  • 1

    cup (8 ounces) eggnog

  • 3

    tablespoons (11/2 ounces) bourbon

  • 1/2

    teaspoon eggnog flavor

  • EGGNOG BUTTERCREAM

  • 3/4

    cup (5314 ounces) sugar

  • 1/2

    cup (4 ounces) water

  • 1/4

    cup (1 1/2 ounces) meringue powder

  • 1/4

    teaspoon salt

  • 11/2

    cups (3 sticks, 12 ounces) unsalted butter, softened

  • 1

    tablespoon rum .

  • 112

    teaspoon eggnog flavor

  • 1/2

    teaspoon cinnamon

  • 1/2

    teaspoon nutmeg

Directions

For the cupcakes: Preheat the oven to 350°F. Grease or line 2 muffin pans with papers, and spray the insides of the papers. Place the flour, baking powder, baking soda and in a bowl and mix well. Set aside. Place the butter and sugar in the bowlof a mixer fitted with a paddle and beat until light and fluffy, about 5 minutes. Add the eggs, one at a time, scraping down the sides of the bowl occasionally. Add the flour mixture and the eggnog in thirds, beginnin41 and ending with the flour mixture, making sure to scrape down the bowl between additions. Stir in the bourbon and eggnog flavor. Fill the th~iNVelis of prepared tins about two-thirds-full. Bake the cupcakes for 20 to 25 minutes, or until the cakes spring back when touched. Remove from the oven and transfer to a rack to cool. For the buttercream: In a small saucepan, bring the sugar and water to a boil, stirring until the sugar dissolves. Transfer to a mixing bowl. Add the meringue powder and salt and whip until soft peaks form. Add the butter, 2 tablespoons at a time, mixing until smooth. Add the rum, eggnog flavor, and spices and mix again until smooth. Use to frostthe cupcakes; sprinkle with a bit of nutmeg after frosting, if desired. Yield: 24 cupcakes.

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