Beth's Egg Nog Cupcakes|| Kin Eats

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EGG NOG CUPCAKES
Makes 12


FOR CUPCAKES:

Ingredients:
½ salt (4 g)
2 cups flour (240 g)
1 tsp baking powder (3 g)
1 stick of butter, softened (120 g)
1 cup of sugar (200 g)
3 eggs
1 tsp vanilla (5 ml)
1 tbsp rum extract (15 ml)
1 cup of store-bought egg nog (240 ml) (Or Milk)


FROSTING
1 ½ sticks of salted butter (360 g)
1 ½ cups of powdered sugar(150 g)
1 tsp vanilla (15 ml)
2 tbsp heavy cream (30 ml)
nutmeg for garnish


METHOD:
Preheat oven to 350F degrees (175 C)

Whisk together the salt, flour, and baking powder. Set aside.

Beat butter until fluffy, slowly add sugar while mixing. Add eggs one at a time, incorporating fully between additions. Add vanilla. Slowly add dry ingredients, alternating with the milk.

Pour into muffin tins, lined with paper or aluminum liners. Fill ¾ of the way.

Bake for 25 mins until tooth pick comes out clean.

For frosting, beat butter until very white and creamy, at least 8 mins. Slowly add sugar in thirds incorporating in between additions and scrapping down bowl. Add vanilla and heavy cream, and beat on low until incorporated. Transfer to a pastry bag fitted with a star tip. Pipe frosting into a decorate swirl, dust with nutmeg.

Cupcakes should be refrigerated until ready to serve.

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