Nathan heard that the bakery down town had eggnog cupcakes and he really wanted one, but none of us were up for trekking down there to pick one up. So I just made some instead.
We're out of eggnog, so I made a mini-portion of an eggnog recipe that I found online, then mixed that into an eggnog cupcake recipe that I also found online. Since I knew I was going to be cooking the eggnog, I didn't mind that it was a raw egg version. What I've written below is my mash-up of the above recipes.
1 oz rum
1 oz bourbon whiskey (I used Irish whiskey because that's what I had on hand.)
1 beaten egg
3 oz sugar (It should have been 1 oz. sugar, but it came out of the sugar jar faster than I was counting on.)
2 oz whipping cream
2 oz whole milk
1 c (2 sticks) butter, at room temperature
1 1/3 c + 3 T sugar
2 t rum
1/8 t vanilla
1 1/3 t baking powder
2/3 t salt
2 c flour
2/3 c eggnog
5 egg whites
Mix together all of the ingredients for the eggnog. Set aside.
Preheat oven to 350 F. Prepare 48 mini cupcake tins or 18 regular.
In a mixing bowl cream the butter & 1 1/3 cups of sugar together until light & fluffy. Beat in the rum & vanilla. Add the baking powder, salt & 2/3 cup flour, beat until combined. Beat in 1/3 cup eggnog. Then beat in another 2/3 cup flour, followed by the rest of the eggnog & then the rest of the flour.
In another bowl beat the egg whites until foamy. Add in the remaining 3 tablespoons of sugar. (I left this part out since I'd already overdone the sugar in the eggnog.) Beat on high speed until stiff peaks form. Gently fold 1/3 of the egg whites into the batter until completely combined then fold in the remaining egg whites.
Divide the batter between the cupcake tins, filling each one 2/3 full. Bake 15 minutes for mini cupcakes or 22 for regular. A toothpick inserted into the center should come out clean.
The original cupcake recipe came with a buttercream icing recipe as well, but I didn't notice that until after I'd already done a drizzling icing of my own: powdered sugar, half and half and a splash of rum.
We suspect Nathan might be allergic to nutmeg, so we held off on that and added it individually.
With the leftover 5 yolks, I made egg custard with a dash of nutmeg on top.