When I was growing up, we were fortunate to be able to ride the school bus to our house in the country, where my Mom was usually waiting for us with an after-school snack prepared. One of my favorite treats was homemade eggnog. Mom used to make it in the blender, using farm-fresh eggs, lots of sugar, and I’m sure it was made with either pure cream or half and half…not the healthiest snack but definitely one of my favorites.
Now that I’m older, the thought of raw eggs in my eggnog is enough to make my stomach turn. I know you can heat the eggs but still, something about it has just lost its appeal to me. Which really is a shame because the store-bought stuff is just not good. I’ve been told that the Silk brand Soy Eggnog is delicious, but I’ve yet to try it.
In the meantime, my eggnog craving is growing by the day. I decided to concoct an eggnog cupcake to try to alleviate my cravings – and while it didn’t really work at all, I at least got a pretty yummy cupcake out of the deal. These are really very simple, even starting with a boxed cake mix. I know, the humanity of it all…but I’m not ashamed.
Hope you love these, and let me know if you have any ideas to help me with my little eggnog problem.
1 box yellow cake mix (I prefer Duncan Hines)
1/3 cup oil
1/4 cup dark spiced rum (like Captain Morgan)
3/4 cup whipping cream
1/2 cup water
1 teaspoon cinnamon
1 teaspoon nutmeg (fresh if possible)
1/2 teaspoon cloves
2 Tablespoons vanilla
Preheat oven to 325 degrees. Prepare cupcake pans with liners, and set aside. In a large bowl, combine all of the ingredients above, and mix with a hand mixer or stand mixer for 3 minutes or until well combined. Using a mini scoop, fill liners 1/2 to 2/3 full with batter. Bake for approximately 14 minutes or until a cake tester comes out clean. Cool for 2 minutes in pan, then remove from pan and cool completely on a wire rack.
Cinnamon Swiss Meringue Buttercream Frosting
3 egg whites
2 sticks (1 cup) unsalted butter softened but cool, cut into chunks
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
Bring a small amount of water to a rolling boil on the stove top. Whisk together egg whites and sugar in the bowl of your stand mixer. Place over rolling water (similar to a double boiler) and whisk constantly until the sugar is dissolved and no longer grainy. Immediately transfer bowl to stand mixer and whisk on medium high speed until the eggs form stiff peaks AND the bowl is cooled to room temperature. Switch to the paddle attachment and add butter 2 pieces at a time until incorporated. Continue to beat the mixture until it forms a smooth, silky frosting. If the mixture is runny or begins to curdle, do not fear – just keep beating until it comes together.
Add cinnamon and vanilla and beat until combined. Pipe on to completely cooled cupcakes.
Source: Lemon Sugar Original1