Lynds Egg Nog Cupcakes

Creating a recipe is a task that is fun yet can be a frustrating one, this one frustrating haha First I did a scratch cake just basic butter method and was not so bad but failed to calculate eggs based on me using eggnog. Quick fix I used a little milk and added a  tablespoon grated nutmeg (the fresh nutmeg was what sealed the flavour in these) The eggnog made for a dense silky cake which will impress you. The filling I pulled a too easy step and simply used birds custard and eggnog thinned with 2% milk as the substitute for just milk YUM! The frosting was a few attempts at different methods but decided on an Italian buttercream using egg yolks instead of whites which are used in a Swiss Meringue Buttercream. Yes these cupcakes are a tad high in cholesterol but you will only be able to eat almost one I guarantee that! This looks time consuming but really not if you do the custard and steeped tea the day before. Happy Holidays all my eggnoggers out there!
Egg Nog Filling
First: prepare the filling as per the birds custard directions using 1 1/2 cups eggnog instead of milk and then use the 1 cup milk in the recipe that is left. You can also use eggnog to make an instant pudding if you are in a hurry (I tried both methods but did prefer the birds custard method) I added nutmeg while it cooked to give it a little extra spice
Then make your buttercream before the kitchen is oven hot because it will fail =o)
You will need:


Grans Buttercream Egg Nogged
6 egg yolks
2/3 cup sugar
1/2 cup corn syrup
2 cups softened butter (I can see certain cupcake gurus eyes go huge. Natalie Slater comes to mind after watching her on you tube)
1 tsp nutmeg for flecks
1/4 tsp cinnamon oil extract (optional)
Grease a measure cup and set aside. 1or 2 cup size will do. Beat the yolks in a large bowl until very pale in colour *this is important and then set aside. Combine sugar and corn syrup in a saucepan and bring to a rolling boil (don't use a flimsy pot) Stir constantly. Pour the syrup into the greased measure cup. Ok ready. Beat the syrup into the egg yolks into a steady stream avoiding the moving beaters (you all know why) You are beating this until the mixture is cool.
Now one tablespoon at a time beat in the butter. This is totally worth it to watch how this evolves! Once all your butter is fluffed add the spice and oil. Use it right away or store tightly sealed in the refrigerator. You are gonna love the feel of this in your mouth!
The cupcakes
3 tsps vanilla 1/4 cup boiling water steeped with one tea bag (Christmas flavour) or add 1 tsp rum extract instead of tea
2 cups all purpose flour
1/3 cup bread flour
2 1/2 tsp baking powder (double acting)
1/4 tsp sea salt
1 cup unsalted butter at room temperature (must be at room temp)
1 1/2 cups sugar minus 2 tbsp
3 large eggs
1/2 tsp vanilla
3/4 cup heavy cream (must be 18% or better)
1/2 cup chopped up glace cherries
Oven temp 350 degrees
Steep the tea in 1/4 cup boiling water and set aside 10 - 15 minutes, remove tea bags (I do this a day ahead) Sift together all dry ingredients in a medium lightweight bowl. In your mixer bowl cream butter and sugar until very light (8 minutes on med speed) Add the eggs one at a time beating each addition for 1 minute With mixer turned to low alternate adding flour mixture and the cooled tea with vanilla extract combined  (vanilla will equal 3 1/2 reaspoons total) until batter is smooth.

With ice cream scoop dish one serving into each lined cupcake cup Our foil liners work best but any liner doubled will do. Bake for up to 20 minutes but only until light and tops spring back
Assembly : Core each cupcake with an apple corer (save the bits of cake to make truffles) Pipe using a star tip the egg nog custard into the whole Push a glace cherry into the top of the hole you do not need to countersink this. Pipe using a star tip, buttercream over the top of the cupcake. Decorate with your bits of chopped cherry. Then pipe on two green leaves with a leaf tip. I use the green tree sprinkles instead. Sprinkle clear sparkling sugar on top.