Eggnog cupcakes with spiced brandy buttercream frosting recipe
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
For the cupcakes
- 150g caster sugar
- 150g soft unsalted butter
- 1 tsp vanilla extract
- 3 eggs
- 150g self-raising flour
- ¼ tsp ground nutmeg
- 1 tsp bicarbonate of soda
- 3 tsp advocaat
For the buttercream frosting
- 200g unsalted butter, at room temperature
- 400g icing sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tbsp raw brown sugar
- 1 tsp vanilla extract
- 1 tbsp advocaat
Each serving contains
- Energy
- 2005kJ 479.0kcal
- Fat
- 26g
- Saturates
- 15g
- Salt
- 0.3g
- Sugars
- 50g
of the Reference intake
Carbohydrate 61.0gProtein 3.2gFibre 0.7g
Method
- Heat oven to gas 5, 190°C, fan 170°C. Line a 12-hole muffin tin with cupcake or muffin cases.
- 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.
- 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.
- 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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