You know how everyone waits for the Thanksgiving/Christmas/Holiday season? How people sing cheerful songs all day long and are all happy and everyone gives everybody else big hugs and makes cookies and candy and goodies to give to charities and begin to lead lives of voluntary poverty so that they can help others? Then, to make it even better, they all give home made gifts that are just oozing with love and seasonal chipperness?
Yeah… me neither. But it sounds really good doesn’t it?
That’s why I don’t wait for any of those things. The cynic in me won’t let me. I HOPE for it, I try to live it (except for that home made gift thing. I suck at crafts. You’d be better off getting a “Turkey Hand” from my 3 year old.) but I don’t expect it.
What I do expect however is Eggnog. Yep; eggnog. I cringe when I see stores setting up Christmas decorations/supplies/foods the day after Halloween ( or before in many cases) but I am that person standing in front of the dairy case leaving behind copious amounts of drool when I see them stocking up the refrigerated eggnog. Yeah, yeah, yeah, I know; I could make home made eggnog and it would taste
different better and would be fresher and not have preservatives. Yada yada yada. I LIKE preservatives. They are why I am 47 and have the skin of a 10 year old in old pictures of me taken when I was 5. I LIKE that fake overly thick texture that clogs up your arteries throat and leaves you needing a drink of water. It’s yummy darn it! Yummy I say! Go… right now. Drink a gallon or six of eggnog and tell me that you don’t feel all bloated Christmasy and happy.
Seriously. I love the stuff. Wait all year for it. Well, that and Culvers Pumpkin Pie Shakes.
I also like to use it in baking. It is great in cookies and fudge and pot roasts* and cakes and muffins and sushi*. It gives everything a great flavor and starts them doing all that chipper singing and s***.
I was going to make eggnog muffins today and I still may do that in the near future. Any excuse to get my eggnog fix. But as I was pulling out ingredients I decided that I wanted to do something different. Yeah, I know. Me. Something different. Whoda thunk it? I also wanted to make something that was easy and quick so that it was a treat you could make on the fly and add to goody trays without having to put a lot of time into it. So the following cupcakes are what I came up with. Yes, they use boxed cake mix. Shoot me. I said when I made this blog that I was NOT the type to turn up my nose at convenience products. IF they are good. And the majority of cake mixes these days are pretty freaking good.
So give these a try. They are amazingly simple. They are also moist and tender with the flavor of spice and eggnog and the frosting puts them over the eggnoggy (yes, that is now a word. I said so.) top. Then put a straw in the bottle of eggnog and slurp away. I won’t judge. Laugh maybe, but not judge.
Eggnog Spice Cupcakes With Eggnog Buttercream
- 1 box Duncan Hines Spice Cake Mix (use a white or yellow cake and increase the spices by half if you want a cake with more eggnog flavor and less spice cake flavor.)
- 3 large eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
- 1 1/3 cups refrigerated eggnog
- 1/3 cup vegetable or canola oil
- Buttercream frosting-
- 4 cups powdered sugar
- 2 sticks (1 cup) unsalted butter, room temp
- 6 tablespoons eggnog (may take more or less; add slowly)
- 1/4 teaspoon nutmeg
- Preheat oven to 350. Line 21 cupcake tins with liners or grease well.
- Beat all the cupcake ingredients in a large bowl for five minutes until well blended and creamy. Stick a finger in there and taste it, then worry about Salmonella.
- Bake at 350 until cupcakes are cooked through, about20 minutes. Tops should be browned and spring back when lightly touched.
- Cool in pan for a minute or two then turn out onto a rack to finish cooling.
- While they cool, make frosting.
- Beat all frosting ingredients in a large bowl until well mixed, creamy and the grittiness of the powdered sugar is gone. This will take about 8 minutes or so. Add the powdered sugar slowly. If too thin, add a bit more sugar. If too thick, add more egggnog.
- Frost. Eat. Moan in eggnoggy ecstasy.
*You don’t really think I use it in pot roast and sushi do you? Geez, I draw the line SOMEWHERE! Nobody in their right mind would use it in sushi…… just in the sushi dipping sauce