Adult Eggnog Cupcakes

Fluffy, soft, and super tasty, these will make a great holiday treat. I am no pastry chef, but I do like to dabble; cupcakes are some of my favorites since the preparation is fairly basic and the results can be spectacular. Using fresh spices especially the nutmeg makes a huge difference in these cupcakes.

Cupcakes

½ c        Butter

4             Eggs Separated

2T          Brandy

¼ c        Agave nectar

½ t         Vanilla Extract

2/3 c      Flour

1/8 t      Ground Clove

1/8 t      Ground Cinnamon

¾ t         Ground Nutmeg

¾ t         Baking powder

1T          Sugar

 

Preheat the oven to 375
Separate the egg whites and yolks. Measure out the liquid ingredients, set aside; sift together dry ingredients leaving the sugar out, set aside. Place softened butter in the mixer, whip until it is lightened in color and fluffy. Add the egg yolks to the whipped butter one at a time, cream together, making sure everything is fully incorporated. Scrape the sides and bottom of the bowl, add in the liquids with the mixer on medium speed.  Mix in the Dry ingredients and set aside. Whip the egg whites with sugar until they have stiff peaks. Fold the whites into the rest of the mix, scoop into lined cupcake mold about ¼ c a piece will yield 10-12 cakes. Bake for 18-20 minutes, or until they pass the toothpick test.

While the cakes are cooking start the brandy syrup and whipped cream topper.

Syrup

3T          Water

3T          Sugar

2T          Brandy

 

Heat the sugar and water in a small sauté pan, add the brandy,cook for a minute or so, remove from the heat let cool slightly before putting it on the cakes.

Whipped cream

2/3 c     Heavy Cream

1T          Sugar

½ t         Ground nutmeg

Whip in the mixer to stiff peaks, do not over whip, you will make butter.

When the cakes come out allow them to cool, then spoon a small amount of the syrup on to each of the cakes, about a teaspoon a piece it will sink into the cake making them extra moist and add a little kick. Add a dollop of whipped cream and a light dusting of nutmeg for garnish.