Chef notes
Nothing says the holidays like eggnog! These festive cupcakes are topped with eggnog buttercream.
Ingredients
- 1½ cups unsalted butter, melted
- 1½ cups granulated sugar
- 3 tablespoons vegetable oil
- 2 cups all purpose flour
- 1 pinch baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 2/3 cup sugared egg yolks
- 1 tablespoon vanilla extract
- 3 ounces egg whites, from about 2 medium eggs
- 1/4 cup plus ¼ teaspoon granulated sugar
- 1¾ pounds European-style butter, such as Plugra
- 6 pounds powdered sugar
- 1¾ cups powdered sugar
- 1¾ cups eggnog
- 1 tablespoon plus 1/4 teaspoon vanilla
- 1 tablespoon plus 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Preparation
For the cupcakes:
1.Preheat oven to 275°F. In a large bowl, combine flour, sugar, salt, baking soda and baking soda. Set aside.
2.In a large bowl with a whisk, combine oil, sugared yolks, buttermilk and vanilla extract. Slowly incorporate melted butter. Set aside.
3.In a bowl of an electric mixer, slowly incorporate the liquid ingredients with the dry ingredients.
4.In the bowl of an electric mixer, whisk together egg white and granulated sugar until they have a medium peak.
5.Fold egg white and granulated sugar mixture into batter.
6.Scoop batter into lined cupcake tray filling each cup 3/4 full of batter. Bake for 20 minutes, rotating halfway through.
7.Let cool for 5 minutes and then remove cupcakes to cool completely on a wire rack before frosting.
For the buttercream:
1.Using a mixer, beat butter until smooth. Scrape the bottom of the bowl.
2.Slowly add powdered sugar until well combined. Scrape as needed.
3.Slowly add liquids and dry ingredients until well incorporated.
4.Beat for 3 minutes until texture is fluffy.
