Eggnog cupcakes with spiced brandy buttercream frosting recipe

2 ratings

Ring in the festive season with these delicious eggnog cupcakes. These little fluffy treats topped with spiced brandy buttercream frosting make the perfect spiced afternoon treat. See method

  • Serves 12
  • 20 mins to prepare and 20 mins to cook, plus cooling time
  • 479 calories / serving

Ingredients

  • 150g (5oz) caster sugar
  • 150g (5oz) soft unsalted butter
  • 1 tsp vanilla
  • 3 eggs
  • 150g (5oz) self-raising flour
  • 1/4 tsp ground nutmeg
  • 1 tsp bicarbonate of soda
  • 3 tsp advocaat 

For the buttercream frosting

  • 200g (7oz) unsalted butter, at room temperature
  • 400g (13oz) icing sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tbsp raw brown sugar
  • 1 tsp vanilla extract
  • 1 tbsp advocaat

Each serving contains

  • Energy

    2005kj
    479kcal
    24%
  • Fat

    26g 38%
  • Saturates

    15g 75%
  • Sugars

    50g 55%
  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 61g Protein 3.2g Fibre 0.7g

Method

  1. Heat oven to gas 5, 190°C, fan 170°C. Line a 12-hole muffin tin with cupcake or muffin cases.
  2. In a large bowl, cream the sugar, butter and vanilla together until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Then beat in the advocat. Lastly sift over the flour, spices and bicarbonate of soda and fold until combined.
  3. Divide the mixture between the muffin holes. Bake for 18-20 mins until risen and golden and the cakes spring back when touched. Remove and cool on a wire rack.
  4. While the cupcakes are cooling make the buttercream. In a large bowl, beat the butter, vanilla and advocaat until really soft, then gradually beat in the icing sugar and most of the cinnamon and nutmeg, leaving a little for decorating. Spoon the icing into a piping bag with a large round nozzle and pipe onto the cakes. Mix together the brown sugar and the remaining nutmeg and cinnamon and serve each cupcake garnished with a sprinkle of the spiced sugar.

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