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EGG NOG CUPCAKES with RUM CARAMEL   
Yield: about 18-20 cupcakes     Recipe adapted from: Annie’s Eats

CUPCAKES

1 1/3 cups all-purpose flour

¼ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

¼ teaspoon freshly ground nutmeg

¼ cup dark rum or bourbon (optional)

1 cup eggnog

¼ cup oil

1 tablespoon apple cider vinegar

1 teaspoon vanilla extract

1 cup sugar

• Preheat the oven to 350˚.
• Line cupcake pans with paper liners.
• In a medium bowl, combine the flour, baking soda, baking powder, salt and nutmeg; whisk to combine.
• In the bowl of an electric mixer, combine the rum, eggnog, vegetable oil, vinegar, and sugar.
• Beat on medium-low speed until well blended.
• Add in the dry ingredients and mix on low speed just until incorporated.
• Divide the batter between the prepared cupcake liners, filling the cups 2/3 full.
• Bake 22-24 minutes, or until a toothpick inserted in the center comes out clean.
• Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

CARAMEL
1 cup sugar
1/4 cup water
6 tablespoons butter cut into small pieces
3/8 cup heavy cream
1/8 cup rum

• Whisk together the sugar and water in a medium saucepan and whisk over high heat until sugar is dissolved. Don’t stir the mixture but gently swirl the pan until it has reached a dark brown amber color.
• At that point whisk in the butter. (Careful- it will bubble up- don’t burn yourself.)
• Remove from the heat and whisk in the cream and bourbon.
• Allow caramel to cool in the fridge before filling/drizzling.

FROSTING
2 sticks of butter
4 1/2 cups powdered sugar
4 tablespoons egg nog
pinch of nutmeg
pinch of salt

• Using an electric mixer, beat the softened butter until it is creamy and pale.
• Gradually add the powdered sugar until thick and creamy.
• Add the egg nog one tablespoon at a time until the texture seems right.
• Add the nutmeg and salt and beat for another minute or so.

ASSEMBLY

• Once the cupcakes have cooled, scoop a tablespoon-size amount out of each one with a small spoon or paring knife.
• Fill with the caramel.
• Pipe on frosting and drizzle with remaining caramel or a chocolate glaze which is my favorite.
• Sprinkle with a dash of nutmeg and enjoy!

Submitted to FULL PLATE THURSDAY @Miz Helen’s Country Cottage.