I am happy to announce that I have overcome my deep seeded obsession of cupcake liners. While baking these cupcakes today, I realized that my once ridiculous amount of cupcake liners has dwindled down to next to nothing. For the first time in years, I had to resort to lining my pans with plain jane silver liners. Now if you would have known me a few years ago, you would know that I had every decorative cupcake liner possible. I would have no problem spending $8+ on 24 liners. Gasp…I been frugalized (yup that’s a word…just made it up) way to much since then.
I even had an appointment, in Sweden, with Swedish company that designed really really cool liners, one year when we went back to Switzerland for Christmas. Fortunately, a really horrible snow storm that cancelled my flight stopped me from purchasing an un-God-ly amount of overpriced liners. You think I am exaggerating? I’m not, ask my husband.
I still have a few obsessions to deal with, when I am ready. Glass jars are another deep-rooted problem. However, this year will not be the year that I deal with this as my Christmas list has every size Weck jar on it. Maybe if my husband buys them for me I will finally be able to battle that obsession. Hint Hint honey.
On to the cupcakes. Luckily these cupcakes are absolutely delicious despite their horrible outfit (liner)! The extremely moist cake is perfectly spiced from the eggnog and the eggnog marshmallow rum frosting is light and perfect.
I am not a huge fan of eggnog, but really enjoyed this cupcake. They are not the least bit overpowering, and provide the perfect amount of spicy sweetness this winter!
- 2 sticks butter (softened)
- 1 1/2 sugar
- 2 tsp vanilla bean paste or regular vanilla
- 2 whole eggs
- 3 egg yolks
- 2 1/2 cups flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup eggnog , room temperature
- 1/2 cup butter
- 3 cups 1/2 cups powdered sugar
- 1 (7 oz jar) marshmallow fluff
- 1/4 cup eggnog
- 1 tsp spiced rum
- Preheat oven to 350 degrees.
- Make sure all your ingredients are room temperature.
- In a separate bowl, combine flour, salt, baking powder and soda and mix.
- In your mixer fitted with the paddle attachment, blend butter, sugar and vanilla at medium speed until pale and fluffy.
- Add eggs, one at a time, scraping the bowl after each addition.
- Reduce speed to low and add a cup of flour followed by 1/3 of the eggnog.
- Repeat this 3 times, until you have incorporated all the flour and eggnog.
- Work quickly when you are incorporating the flour and milk.
- You do not want to wait until each addition is fully mixed. I usually add the flour, give it literally 2 seconds, then add the milk, and repeat after 2 seconds.
- For the last addition of the flour and milk, I usually mix by hand, in order to avoid over beating.
- Spoon into greased cupcake pan, and bake for 18-20 minutes.
- Cool completely before removing.
- Mix all ingredients in an electric mixer on medium until combined.
- Once completely combined, increase your mixer speed to high and mix for about 3-5 until smooth. Pipe or frost cupcakes and decorate if desired.