Wee Bit of Holiday Cheer

1 Dec

Spiked Eggnog CupcakesI enjoy cooking but absolutely ADORE baking. That is why I was so tickled when a friend of mine gave me “Intoxicated Cupcakes — 41 Tipsy Treats” by Kate Legere because we all know baking with booze is the best! img_2366.jpg

If you’ve never tried Southern Comfort’s Egg Nog, run to your local grocery store to pick some up today (it comes out around Thanksgiving and is often gone by the second week in December). It’s non-alcoholic and oh so rich, thick and yummy. To that I added some Bambarra Rum from a recent trip to Turks & Caicos and voila—yummy Spiked Eggnog Cupcakes were had.

I took these to a party at a local brewery and received some many amazing comments: “These are really delicious.” | “I love the small size, you can just pop them in your mouth.” | “Loved how these complimented the beer.”

Here’s Kate’s recipe for the cupcakes. I made them mini size for a twist. To fill the cupcake liners, I used a teaspoon measuring spoon (a knife helps scoop out the batter). Her recipe calls for a glaze that includes corn syrup. I’m not a fan of corn syrup, so I made buttercream instead.

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I actually made two buttercream icings: the white one is an eggnog buttercream, the brown one is Bailey’s buttercream….cause folks I’m here to tell ya, Bailey’s and rum go very well together.

For Bailey’s Buttercream:

4 tbsp unsalted butter, at room temperature
2 cups of confectioner’s sugar
4-6 tbsp Bailey’s Irish Cream

(Note: if you want to make these cupcakes “regular” size: use 8 tbsp unsalted butter, 4 cups of confectioner’s sugar and 8 tbsp Bailey’s Irish Cream)

Place butter in a bowl of your mixer with paddle attachment. Beat on medium-high until light and fluffy (about a minute or two). Gradually add the powdered sugar until incorporated. I like to scrape down the sides at this point. Then add in Bailey’s until smooth. You are looking for a smooth consistency so you can pipe on top of cupcakes.

For Eggnog Buttercream:

4 tbsp unsalted butter, at room temperature
2 cups of confectioner’s sugar
4 tbsp Eggnog

Same instructions as Bailey’s buttercream. You could add a splash of rum if you like. You could definitely taste a bit o’rum in the cupcake so I didn’t add it to buttercream so it wasn’t too rummy.

This is going to be a regular go-to recipe for me. Delicious and easy to make,  a real people pleaser and a perfect treat for the holidays.

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