Eggnog Buttercream Cupcakes

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Eggnog Buttercream Cupcakes


Scale

Ingredients

FOR THE CUPCAKES

  • 1/2 cup Truly Grass Fed Unsalted Butter, softened
  • 1 cup sugar
  • 1/4 ts salt
  • 1/2 cup milk
  • 2 large free-range eggs
  • 1 tsp vanilla essence
  • 1 1/3 cup self-rising flour, sifted
  • 1 teaspoon baking powder, sifted

FOR THE BUTTERCREAM:

  • 1 cup Truly Grass Fed Unsalted Butter, softened
  • 1 ¼ cup icing sugar, sifted
  • 1/4 cup Eggnog
  • Pinch ground cinnamon, plus extra for dusting

Instructions

TO MAKE THE CUPCAKES:

  1. Preheat the oven to 325ºF
  2. Line two 12-hole cupcake trays with red paper liners
  3. In a food processor beat the butter and sugar for 5-6 minutes until light and fluffy.
  4. One-by-one, crack in the eggs, beating each well before adding the next and add the vanilla essence and eggs.
  5. Add the flour, salt and baking powder, then pulse until just combined or gently fold together by hand.
  6. Using two teaspoons, divide the mixture evenly between the paper cases.
  7. Bake for 15 minutes, or until golden, cooked through and an inserted skewer comes out clean of cake mixture. Allow to cool completely on a wire rack.

TO MAKE THE BUTTERCREAM FILLING:

  1. Beat the butter for a couple of minutes until light and fluffy.
  2. Gradually sift in the icing sugar until smooth, loosening with a splash of milk, if required.
  3. Add into a piping bag fitted with a large star nozzle and pipe over the cooled cupcakes.
  4. Dust with a little ground cinnamon.

Keywords: unsalted butter, dessert, holiday

RELATED POSTS