|SASSY SNACKS| Red Velvet Eggnog Cupcakes

Don't know what to bring to your Christmas party?! Try this holiday recipe for Red Velvet Eggnog Cupcakes from! Trust us these cupcakes will definitely be a hit!


(For Cupcakes)

(1 1/2 cups) All purpose flour
(1/4 cup) Cocoa powder
(1 teaspoon) Baking powder
(1/2 teaspoon) Baking soda
(1/4 teaspoon) Salt
(1/4 teaspoon) Ground nutmeg
(1/2 cup) Unsalted butter
(1 cup) Granulated sugar
(2) Eggs
(1 teaspoon) Vanilla extract
(1 bottle) Red food coloring
(3/4) Cup eggnog
(1 pack) Cupcake liners

(For Frosting)

(1 cup) Unsalted butter
(1 lb.) Confectioners sugar
(1/4 teaspoon) Salt
(2 to 3 tablespoons) Heavy cream
(2 teaspoons) Vanilla extract

(For Glaze)

(1 cup) Confectioners sugar
(2 to 3 tablespoons) Eggnog
(1/2 teaspoon) Vanilla extract


1. Preheat oven to 350 degrees. Line a muffin pan with cupcake liners. 

2. In a medium bowl sift together the flour, cocoa powder, baking powder, baking soda, salt, and nutmeg. Set aside.

3. In a large bowl, or the bowl of a standing mixer, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, and mix until combined; stir in the vanilla. If using, stir in red food coloring until you achieve a vibrant red color. 

4. Sprinkle 1/3 of the flour mixture over the bowl and mix until just combined. Add 1/2 of the eggnog, mixing again until just combined. Repeat with remaining flour mixture and eggnog, ending with flour (flour-eggnog-flour-eggnog-flour). Mix only until flour is just incorporated. Do not over mix.

5. Place 3 tablespoons of batter in each cupcake liner. Bake for 19 to 21 minutes, or until a toothpick inserted in the center comes out with just a few crumbs clinging to it. Allow to cool completely before frosting.

6. To make the frosting: In a large bowl, or the bowl of a standing mixer, beat the butter for 3 minutes. Beat in the sugar and salt uncombined. Add 2 tablespoons heavy cream and whisk on high for 4 minutes, until light and fluffy. If the frosting is too thick, add more cream, 1/2 teaspoon at a time, until desired consistency is reached. Stir in the vanilla. Frost cupcakes as desired. Excess frosting can be frozen in an airtight container for up to 4 weeks.
7.To make icing: In a small bowl, whisk the sugar and 2 tablespoons, of the eggnog together until the glaze reaches a thick drizzling consistency (adding more eggnog, if needed). Stir in the vanilla extract. Drizzle over the cupcakes.

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