Egg nog is not exactly the same tradition here in Australia as it is in colder places, but it’s still a treat I associate with the festive season (perhaps because I’ve spent a few winters in the US). Last year, you might remember I made egg nog ice-cream for Thanksgiving. This year, I really wanted to make egg nog cupcakes, but I couldn’t find a recipe that I loved, so I did some adapting and came up with a recipe that’s yielded the most moist, vanillery, creamy cupcakes I think I’ve ever made. And guess what? I’m going to share the recipe with you all!!
It might be post-Christmas now, but there’s nothing to say this can’t be a between Christmas and New Year treat. Or even one you whip up for your New Year celebrations!
Before we start, there are two ‘NBs.’ Number one is, I used my Thermomix to make homemade Egg Nog as a base for everything in this post. The great thing about the Thermy is that it helps you make the eggs whip up at a safe temperature, without scrambling them, to eliminate risk of bacteria growth (in the raw egg whites). If you have a Thermie and want to make your nog from scratch, check out the recipe for ‘Santa’s Naughty Nog’ in the Festive Flavours booklet. If you don’t have a Thermie, or don’t want to make your own nog, then there’s absolutely nothing wrong with the carton stuff you get from the supermarket.
And number two, I’m only sharing non-Thermomix instructions here. If you’ve got a Thermie, I’ll be adding the recipe with specific instructions to my recipe community profile in the next week or so.
Okay, with that out of the way:
Egg Nog Cupcakes
Makes around 12-18 small cupcakes
170g butter, slightly softened
3 large eggs
½ tsp vanilla extract
240g plain flour
1 1/4 tsp baking powder
1 tsp nutmeg
240ml egg nog
Preheat your oven to 180 degrees (Celsius). In a mixing bowl or the bowl of your stand mixer, mix together your dry ingredients until they’re combined. Add your butter, eggs, vanilla, and egg nog and mix together with hand beaters or stand mixer on a medium speed until just combined (should be a smooth, non-lumpy consistency. Be careful not to overmix). Spoon into cupcake liners (about 3/4s full) and bake for 15-20 mins, or until golden brown and the tops spring up lightly to touch. Leave on a wire rack to cool.
Egg Nog icing
400g icing sugar
60g butter, just softened (but not liquid!)
½ cup of egg nog
Sprinkle of nutmeg to taste
Rum to taste (optional)
Add icing sugar, butter and half of the eggnog (1/4 cup) Mix together with your hand beaters or stand mixer on medium speed until combined. If it’s too dry, start adding the remaining egg nog, a little at a time and mixing until all incorporated, but if you’re using the rum, you probably won’t need the extra ¼ of a cup of nog. Your icing should hold soft peaks easily without being too stiff (more a whipped cream consistency). You can either pipe the icing onto your cooled cupcakes or spread on with a hot palate knife (I chose the latter). Decorate sprinkle more of nutmeg!
Because the nog used so much cream and isn’t something I can drink all the time, instead of wasting it, the last bits into my ice-cream machine and churned until frozen. It’s a little icier than ice-cream usually is, and it’s not quite as nice as the egg nog ice-cream I made for Thanksgiving last year, but still good (particularly with fresh berries). I’m going to add some to milkshakes this week too.