Eggnog Buttercream Frosting Food

EGGNOG CUPCAKES WITH WHIPPED EGGNOG BUTTERCREAM

Steps:

• Heat oven to 350°F. Line 12 regular-size muffin cups with paper baking cups.
• In medium bowl, stir together all Cupcake ingredients except butter, eggs and eggnog. In large bowl, beat 1/2 cup butter until creamy, about 1 minute. Add flour mixture all at once; beat until mixture resembles crumble topping. Add 2 eggs; beat about 30 seconds. Scrape side and bottom of bowl well; beat 1 minute longer. Batter should be light in color and a bit fluffy. Scrape bowl; gently beat in 1/2 cup eggnog just until combined and batter is silky and smooth. Divide batter evenly among muffin cups.
• Bake 25 to 28 minutes or until tops of cupcakes spring back when touched lightly in center and toothpick inserted in center comes out clean. Remove from oven; place on cooling rack. Cool completely, about 45 minutes.
• In 2-quart saucepan, stir together 1 cup sugar and 1/4 cup flour with whisk. Beat in 1 cup eggnog and 1/4 teaspoon nutmeg until no lumps remain. Heat mixture over medium heat, beating with whisk until mixture comes to a low boil and thickens enough to coat a spoon. Remove from heat; scrape mixture into bowl. Cool completely, about 45 minutes.
• Using hand mixer or stand mixer, beat 1 cup butter and dash salt in large bowl until creamy. Pour in cooled eggnog mixture, beating until light and creamy. If Frosting looks curdled or separated, keep beating! It will come together after a few minutes.
• Spread or pipe frosting onto cooled cupcakes. Garnish with sprinkles. Store in refrigerator.

EGGNOG BUTTERCREAM FROSTING

Steps:

• In a stand mixer using the whisk attachment, beat butter until light.
• Add powdered sugar and mix on low speed. Drizzle in eggnog or cream, along with the nutmeg and rum extract, then increase speed to medium-high and beat until light and creamy. Add additional eggnog or cream as needed to get a smooth buttercream consistency.

EGGNOG CUPCAKES

Steps:

• Preheat oven to 375°. Remove the butter and eggs from fridge and allow to come to room temperature for 30 minutes, or soften in the microwave for 15 seconds.
• Combine the butter with the sugar and beat on medium speed until light and fluffy.
• Add eggs, one at a time, ensuring that each egg is well beaten. Scrape down the sides of the bowl as necessary.
• In a separate bowl, combine remaining dry ingredients and stir to combine. Add half the flour mixture followed by the rum, and mix just until combined.
• Pour in remaining dry ingredients, eggnog and sour cream and mix on medium speed until well combined.
• Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full.
• Bake at 375° F for 14-16 minutes. Test cupcakes for doneness by inserting a toothpick into the cupcake. If the toothpick comes out clean, the cupcakes are finished. Allow to cool completely.
• Remove butter from fridge and allow to come to room temperature, or soften in the microwave for 15 seconds. Using a stand mixer, beat the butter for several minutes until light and fluffy.
• Add the powdered sugar one cup at a time and slowly increase speed from low to medium. As the frosting becomes thicker, slowly add eggnog. Beat for several minutes until light and fluffy. Add nutmeg at any point.
• Pipe onto cooled cupcakes and sprinkle with nutmeg.

EGGNOG CUPCAKES WITH EGGNOG BUTTERCREAM

Steps:

• Preheat the oven to 350°F (177°C), and line a standard cupcake pan with paper liners. Line a second pan with 3 paper liners, this recipe makes about 15 cupcakes.
• In a large bowl, add the flour, baking powder, baking soda, salt and nutmeg and whisk to combine. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 5 minutes.
• Add the sour cream, vegetable oil and rum extract and mix until combined.
• Scrape down the sides and bottom of the bowl. Lower the speed to medium-low and mix in the eggs, one at a time, until just combined.
• Add 1/3 of the dry ingredients to batter and beat just until combined, then add 1/2 of the eggnog and mix until just combined. Continue mixing in 1/2 of the remaining dry ingredients, remaining eggnog, then remaining dry ingredients. Remember to mix each addition until just combined before adding the next.
• Scoop batter into cupcake liners, filling them 2/3 way full. Bake for 18-20 minutes or until a toothpick inserted into the centre comes out clean.
• Remove cupcakes from oven and allow to cool in pans for about 5 minutes, then transfer to a cooling rack to cool completely.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat the butter on medium speed until light and fluffy (about 5-6 minutes).
• Turn the mixer to low, and gradually add half of the sugar one cup at a time. Once incorporated, add eggnog and rum extract and beat until combined.
• Add the remaining powdered sugar one cup at a time and mix on low until combined.
• Once the sugar is combined, add nutmeg and salt. Increase mixer speed to high and whip until light and fluffy, about 5-7 minutes.
• Transfer frosting to a piping bag fitted with a large star tip and pipe swirls onto cooled cupcakes.
• Garnish with freshly grated nutmeg and a cinnamon stick, if desired. Enjoy!

BELLA'S EGGNOG FROSTING

Steps:

• Combine butter and eggnog together in a saucepan over medium-low heat until heated through, about 1 minute. Pour butter mixture into a bowl and add confectioners' sugar. Beat mixture with an electric mixer until frosting is smooth, 3 to 5 minutes. Add milk if frosting is too thick, beating until desired consistency is reached.

EGGNOG BUTTERCREAM FROSTING

Steps:

• Combine confectioners' sugar, butter, eggnog, cream cheese, milk, and vanilla extract in a bowl. Beat with an electric mixer until creamy. Add more confectioners' sugar to reach the desired consistency if needed.