Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup eggnog
- 1/2 teaspoon vanilla extract
Special equipment needed:
- Cupcake liners
- Cupcake pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a cupcake pan with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.
3. In a large bowl, cream the butter and sugar together until light and fluffy using an electric mixer.
4. Add the eggs one at a time, beating well after each addition.
5. Gradually add the flour mixture to the butter mixture, alternating with the eggnog and vanilla extract, until everything is well combined.
6. Fill each cupcake liner about 2/3 full with the batter.
7. Bake for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
8. Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
Temperature:
350°F (180°C)
Serving size:
12 cupcakes
Nutritional information:
Calories: 230
Fat: 10g
Saturated Fat: 6g
Cholesterol: 60mg
Sodium: 190mg
Carbohydrates: 33g
Sugar: 22g
Protein: 3g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour.
- You can use almond milk or coconut milk instead of eggnog.
- You can use coconut sugar or brown sugar instead of granulated sugar.
Variations:
- You can add 1/2 cup of chopped pecans or walnuts to the batter for a crunchy texture.
- You can add 1/2 cup of chocolate chips to the batter for a chocolate twist.
- You can add 1/2 teaspoon of cinnamon to the batter for a spiced flavor.
Tips and tricks:
- Make sure all the ingredients are at room temperature before starting.
- Do not overmix the batter, as this can result in tough cupcakes.
- Use a cookie scoop to fill the cupcake liners evenly.
- Let the cupcakes cool completely before frosting them.
Storage instructions:
- Store the cupcakes in an airtight container at room temperature for up to 3 days.
- You can also freeze the cupcakes for up to 3 months.
Reheating instructions:
- If the cupcakes are frozen, let them thaw at room temperature for a few hours before reheating.
- To reheat, place the cupcakes in a preheated oven at 350°F (180°C) for 5-7 minutes.
Presentation ideas:
- Frost the cupcakes with eggnog buttercream frosting and sprinkle some nutmeg on top.
- Serve the cupcakes on a festive platter with some cinnamon sticks and a glass of eggnog.
Garnishes:
- Nutmeg
- Cinnamon sticks
- Whipped cream
- Chocolate chips
Pairings:
- Eggnog
- Hot chocolate
- Coffee
Suggested side dishes:
- Gingerbread cookies
- Sugar cookies
- Fruit salad
Troubleshooting advice:
- If the cupcakes are too dry, try adding more eggnog to the batter.
- If the cupcakes are too moist, try reducing the amount of eggnog in the batter.
- If the cupcakes are not rising properly, make sure your baking powder and baking soda are fresh.
Food safety advice:
- Make sure to wash your hands before handling any food.
- Use pasteurized eggs to avoid the risk of salmonella.
- Store the cupcakes in an airtight container to prevent contamination.
Food history:
- Eggnog is a traditional holiday drink that originated in England in the 1700s.
- It was originally made with milk, eggs, and sherry or brandy.
- Today, eggnog is typically made with milk, cream, sugar, eggs, and nutmeg, and sometimes spiked with rum or bourbon.
Flavor profiles:
- Rich
- Creamy
- Spiced
- Sweet
Serving suggestions:
- Serve the cupcakes as a dessert at a holiday party or family gathering.
- Bring them to a potluck or bake sale.
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