Friday, December 2, 2011

Half Day

I love half days at school! Each class is only 1/2 long. I came home and made egg nog cupcakes. They taste good, but not so pretty.

Eggnog Cupcakes with Eggnog Buttercream

(Yield:  16-18 cupcakes and about 2 c buttercream)

Eggnog Cupcakes:
3 large eggs
1 1/4 c white sugar
1/2 c canola oil
2 tsp vanilla
1 c eggnog
2 c all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/3 tsp fresh grated nutmeg, plus additional for garnish if desired
Cooking spray

Muffin tray
Paper muffin liners (if using)

Eggnog Buttercream:
1 stick (1/4 lb) salted butter
1 lb powdered sugar
2 tsp vanilla
About 6 TB eggnog (more or less to achieve your desired consistency)

For the cupcakes:  Preheat the oven to 350F.  Beat together the egg, sugar, oil, vanilla, and eggnog until thoroughly mixed.  In a separate bowl combine the flour, baking powder, salt, and nutmeg.  Slowly add the dry ingredients into the wet, stirring until just combined (there will still be a few lumps; be careful not to over-mix, or the cupcakes won’t be fluffy and light).  Line the muffin tray with paper liners and very lightly spray the inside of each paper liner with cooking spray.  Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean.  Cool completely before frosting; once frosted, garnish with a little sprinkle of freshly grated nutmeg.

For the buttercream:  Cream together the butter, sugar, and vanilla.  While still mixing, add the eggnog 1 tablespoon at a time until you reach your desired consistency.

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