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Sunday, December 11, 2005

Eggnog Cupcake with Bourbon Caramel Cream Cheese Frosting

Being someone who grew up in the northeast, but who is now living in California, it's hard for me to feel very festive about Christmas without the snow and proximity to family. I usually ignore the existence of the holiday then panic for my lack of presents when I arrive at Logan airport. So, here I am trying to force the festivities upon myself with an eggnog based recipe!

To be honest, I had my doubts about this recipe. I wasn't sure how eggnog would translate and I understand that eggnog isn't for everyone. But all in all, the cupcakes were good. They were definitely eggnogy, mostly due to the eggnog pastry cream, and pretty tasty. I like the frosting quite a bit, very buttery and not too sweet. So, if you are into eggnog, they should be worth a try. Warning: The frosting recipe makes just enough to lightly cover the cupcakes, which is what I wanted. So, if you want a lot double up on the recipe.

24 regular cupcakes / 350 degree oven

1 1/2 cups granulated sugar
1/2 cup butter, room temp
3 eggs, room temp
1 teaspoon vanilla
3/4 cup eggnog
1/4 cup bourbon/dark rum (all of one or a mix)
2 1/4 cups flour
1 teaspoon each baking powder and soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg

1. Cream together sugar and butter until light and fluffy.
2. Beat in eggs until blended.
3. Mix together eggnog, bourbon, and vanilla.
4. In a bowl, mix together flour, baking powder, baking soda, cinnamon, allspice, and nutmeg.
5. Alternate adding dry and wet ingredients into egg mixture mixing until combined.
6. Scoop into lined cupcake tins and bake at 350 for 20-22 minutes.

Eggnog Pastry Cream

2 tablespoons all-purpose flour
1/2 cup eggnog
1 egg yolk
1 teaspoon butter, softened
1/2 teaspoon dark rum
1/2 teaspoon vanilla extract

1. Place flour in a heavy sauce pan, gradually whisk in eggnog until blended and smooth.
2. Add egg yolks, one at a time, whisking until just combined after each addition.
3. Cook over medium-low heat, stirring constantly, removing from the heat occasionally to avoid lumps, until thickened. If necessary strain through a metal sieve to remove lumps.
4. Remove from heat, stir in butter, rum and vanilla.
5. Transfer pastry cream to a bowl. Cover surface with plastic wrap, chill.

Bourbon Caramel Cream Cheese Frosting

2 tablespoons brown sugar
2 tablespoons whipping cream
1 tablespoons butter
pinch salt
2 tablespoons bourbon
1-1/2 packages phili cream cheese, room temp
1/2 cup butter, room temp
4 cups confectioner's sugar

1. Heat brown sugar, cream, butter, salt over medium high heat whisking until sugar is dissolved. Cook for another minute.
2. Pour in bourbon and stir to combine. Take off heat and let cool.
3. In the bowl of an electric mixer, beat cream cheese and butter until soft.
4. Add the confectioner's sugar and beat to combine.
5. Add three tablespoons of the bourbon caramel (you might have some left over) and beat to combine.

1. Fill cooled cupcakes with pastry cream.
2. Top with frosting.
3. Decorate as you wish or drizzle some leftover bourbon caramel sauce.

scooping out holes for the filling

filling holes with pastry cream

prepping the pastry bag

piping the frosting

smoothing out the frosting


Blogger Culinarily Obsessed said...

YUMMY they look so festive & fabulous!!

12/11/2005 10:42 PM  
Blogger landa said...

These look really yummy. I just might have to try this out.

12/12/2005 3:51 AM  
Anonymous bittycakes said...

they are beautiful--how do you get them so white? the butter and vanilla seem to always make my icing look off-white or beige

12/12/2005 8:34 PM  
Anonymous RJ said...

They sound marvelous! How long do you bake the cupcakes for?

--RJ (rajoslyn@bellsouth.net)

12/13/2005 10:12 AM  
Blogger chockylit said...

Oops! I updated the recipe... 20-22 minutes. Thanks!!!

12/13/2005 12:07 PM  
Blogger hk said...

I always enjoy seeing your blog. Your ideas are so well executed. The fotos are lovely as well. Keep up the good work.
Any chance you could write or demonstrate how you make the red petals???

12/13/2005 1:44 PM  
Blogger lilcrow said...

these sounded so good that i used the Eggnog Pastry Cream recipe for another goodie last night. i folded it into a big bowl of stiff whip cream, added a dollop of the mix between gingerbread thins (similar to chocolate wafers), then covered the entire log in the eggnog whip cream, chilled and served. Very tasty!

the only problem was that the number of egg yolks is down as '1 egg yolkS' and to mix them in one by one. so i made it 2 and it seemed to be okay.

12/14/2005 8:20 AM  
Anonymous Kathy said...

Love the fingernail polish!

12/14/2005 2:24 PM  
Blogger valentina said...

I love your blog. And I am always writing down recipes to try. Have a lovely holiday.

12/18/2005 7:36 AM  
Blogger Stepped in Cupcake Batter said...

I just finished making these cupcakes. Thank you for such an unexpected gift, from the heart......
This cupcake will be a Tradition for many years to come.
"Happy Holidays!"

12/18/2005 2:09 PM  
Anonymous Dana said...

I made these this afternoon - yum! - for a family Christmas party this weekend. I have no idea how we're going to avoid eating them all before then. Seriously, seriously FABULOUS cupcakes...

12/22/2005 2:03 PM  
Blogger Randi said...

Have you ever tried to pipe the filling in using a pastry bag? Thats what I do when I fill cupcakes.

12/29/2005 7:33 PM  
Blogger chockylit said...

Yeah, definitely. Sometimes its not worth the extra washing up to fill a handful of cupcakes is all. It's a time saver when you are filling a bunch, no doubt!

12/30/2005 9:47 AM  
Anonymous Brina said...

I made these for the christmas party at work. They were Super Awesome.

Thank you so much!

12/30/2005 11:22 AM  
Anonymous Ivonne said...

Your cupcakes are stunning!

I guess licking your computer screen is wrong ... but oh the temptation is so great!

Keep up the good work!

1/01/2006 6:31 PM  
Blogger MM said...

Yums! Hey, I love your nail polish - very cool.

1/16/2006 1:11 PM  
Anonymous kyliecupcakes said...

Your site is wonderful! I'm in Sydney, Australia & am starting up a home cupcake business. When storing the cupcakes in an airtight container how do I stop the cupcake pattys (cups) from wilting & coming away from the cupcakes? Please help as I like them to stay tight.Regards, Kylie.(lecupcake@iprimus.com.au)

3/09/2006 3:54 AM  

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