My husband and I decided that this year we are going to do one thing VERY right for Christmas. It wasn’t going to be giving each other a Slayer espresso machine (a girl can DREAM) or training our dog to actually catch treats in his mouth. Nope, instead we attempted to make George Washington’s eggnog recipe.
As in, the same one from around around the time of the British tradition’s transport to America. The same time that George and Martha Washington entertained at Mount Vernon. That same one.
To say that the process was tedious is a bit of an understatement. In fact, my sweet husband was so concerned that he over-whipped the egg whites that we had multiple discussions on whether shaking the gallon container with the egg nog already in it would correct or make the problem worse.
The jury is still out on whether or not all of this effort will be worth it; right now it smells (and tastes) about as strong as what my best friend’s dad loosely calls “Eggnog” at our family Christmas party, but what everyone else knows is more like whisky with a hit of vanilla ice cream and dash of nutmeg.
But these cupcakes! Hold the phone. Even the eggnog averse will most likely fall for this cupcake. The recipe doesn’t even actually have eggnog in it- just a blend of almond and rum extracts that highlight a fluffy almond cake topped with delicious vanilla nutmeg frosting.
PLUS, unlike our eggnog, there is no need to let this sit in your fridge for three weeks! Or wait for raw eggs to be “sterilized” by copious amounts of liquor! Just pure, delicious cake topped with fluffy frosting.
Happy baking!
Eggnog Cupcakes with Vanilla Nutmeg Frosting
Cupcakes are the perfect holiday party food, and this version gets a subtle eggnog flavor from both rum and almond extracts. These cupcakes aren’t exclusive, though- even the eggnog-averse among party goers will be lured in by the soft, lightly almond cake and whipped vanilla nutmeg frosting. You can also find this recipe in the December issue of Birmingham magazine!
Yield: 12 cupcakes
What You Will Need:
- 1 cup cake flour
- 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup light brown sugar, packed
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 1/2 cup unsweetened almond coconut milk
- 1 teaspoon almond extract
- 1 teaspoon rum extract
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
What You Will Do:
- Preheat oven to 350 and line a 12-cup muffin tin with liners. Place baking rack in middle rack of oven.
- Whisk together flours, baking powder, salt, nutmeg and cinnamon.
- In the bowl of a stand mixer, cream butter and brown sugar with the paddle attachment for about 2 to 3 minutes, or until lightened in color and fluffy.
- Beat in egg, then egg yolk, until combined, scraping down sides of the bowl as needed.
- Add extracts and almond milk and stir to combine.
- Add flour in slowly, beating on low until just evenly combined, wiping down the sides and bottom of the bowl as necessary. Don’t beat too long or the cake can become dense!
- Pour batter in scant 1/4 cups into muffin tin and bake for 20 minutes, or until a knife inserted in the cake comes out clean.
- Remove muffins from tin after 3 minutes and place on wire rack to cool.
- Let cool completely then ice with vanilla nutmeg frosting.
Vanilla Nutmeg Frosting
What You Will Need:
- 16 ounces powdered sugar
- 1 cup vegetable shortening
- 4 teaspoons vanilla extract
- 2 teaspoon almond extract
- 1/4 teaspoon freshly grated nutmeg plus additional for topping
- Pinch of salt
What You Will Do:
- In the bowl of a stand mixer fitted with a whisk attachment, beat sugar, vegetable shortening and extracts on medium high for one minute, or until incorporated. Scrape down sides of bowl to incorporate all of the ingredients at the bottom of the mixing bowl.
- Beat on high two minutes. Scrape down sides again. Beat on high one more minute; frosting should be almost white in color and fluffy.
- Whip in ¼ teaspoon freshly grated nutmeg and pinch of salt.
- Pipe frosting onto cupcakes using a piping bag and chosen icing tip.
- Top with a dusting of freshly grated nutmeg.
