December 13, 2014 by Susan Murray
Recipes for Eggnog flavored mini cupcakes have been all over the internet the past week or so and, since “cocktail cupcakes” are a favorite at the Carolina Bed & Breakfast, I decided to try my hand at creating my own recipe. Then I thought while I was at it I would share with you a wonderful Eggnog recipe which I got more than 30 years ago from a cookbook created by American expats and their French friends in Paris.
Looking over the recipes for Eggnog cupcakes, I was struck by one thing: none of them included any bourbon or brandy flavoring. Without the liquor, Eggnog consists of milk, cream, eggs and sugar. Since all of these are already ingredients in most cupcakes simply adding commercial alcohol-free Eggnog to the cake isn’t going to have much of an effect on the flavor. So my recipe was going to include bourbon for sure. In addition, I was going to ramp up the nutmeg flavoring just a little.
My second decision was to make this recipe as easy as possible. It’s the Holiday Season and, while people love to bake, and eat, home-made goods, they don’t have that much free time to spend in the kitchen. So I adapted the recipe to use a boxed white cake mix and good quality commercial eggnog. You can use either bourbon, brandy or rum for the flavoring. If you don’t want to use alcohol there are flavor extracts which can be substituted. Check the labels for quantity equivalents.
Here they are, my lovely, little boozy, eggy, sweet bites!
Christmas Eggnog Cupcakes
1 Box White Cake mix
¾ cup Eggnog
1 Tbsp Bourbon
½ cup Water
1/3 cup Oil
Dash of Nutmeg
3 cups Powdered Sugar
½ cup softened Butter
¼ cup Eggnog
1 tblsp Bourbon
pinch of salt
350 degree oven
Combine all of the cake ingredients in bowl of a mixer and mix on medium for 2-3 minutes. Fill mini-cupcakes tins 2/3 full. Bake 12-15 minutes. Let cool completely.
Combine all of the icing ingredients in bowl of mixer and mix on medium high speed five minutes.
Pipe or spread icing on cupcakes and garnish with a sprinkle of nutmeg.
Now for the real thing!
This recipe does contain raw eggs. Recent research, as well as decades of drinking eggnog myself, indicates that the alcohol will kill the salamonella bacteria, rendering the drink safe. Scientists at Rockefeller University’s Laboratory of Bacterial Pathogenesis and Immunology made a batch of Eggnog which they spiked with Salmonella. After a week in the refrigerator the batch tested sterile and they were unable to grow the bacteria in a petri dish. So while it may give you a sore head the next morning, homemade eggnog is unlikely to make you sick!
Here is the recipe from my cookbook, Recipes From a Big Family. It makes a large quantity so there is extra for gifting!
12 eggs, separated
1 ½ cups sugar
½ tsp salt
4 cups heavy cream
4 cups bourbon
1 cup dark rum
4 cups milk
Beat the eggs whites to stiff peaks then beat in ½ cup of sugar and set aside.
In a VERY large bowl or pot, beat together the yolks, 1 cup of sugar and salt until light yellow in color.
Fold the egg whites into the yolk mixture.
Stir in the cream, milk and bourbon.
Add the rum.
Store in the refrigerator for one week before drinking. Shake or stir well and decant into smaller containers.
Serve chilled on ice or straight up with a sprinkling of nutmeg.
Makes 4 quarts
Posted in Carolina Bed and Breakfast, Christmas in Asheville, recipes | Tagged Cupcakes, Eggnog | Leave a comment