It’s bakemas 2020!
If it’s your first bakemas here, welcome. It is my annual mini-series in which I show you how to make a various Christmas themed baked goods – perfect if you want to impress your family and/or friends or if you’re hosting a festive get together.
Keeping things chilled this Monday with a batch of eggnog cupcakes.
You may remember a couple of days ago, I make some eggnog – you will need it for this recipe.
These cupcakes are super easy and perfect festive – they have the perfect boozy eggnog flavour without it being too much. Starting with a classic vanilla cupcake, which is filled with a homemade eggnog pastry cream and topped with a creamy eggnog buttercream – what’s not to like?
Anyway, let’s get started, shall we?
175g granulated sugar.
175g plain flour.
1 tsp baking powder.
pinch of salt.
uptown 50ml milk.
Eggnog Pastry Cream:
1/4 tsp vanilla extract.
30g egg yolk.
25g granulated sugar
15g plain flour.
250g icing sugar.
eggnog pastry cream (as much or as little as you’d like).
Before you get started on the recipe, you’ll want to do some prep work. Weigh up all of you ingredients, preheat your oven to 180˚c/350˚f, line a muffin pan with cupcake cases and get any equipment you may need such as a stand mixer, sauce pan and whisk and of course spatulas.
To start on these cupcakes, you will want to make the pastry cream (as this takes the longest to make).
Grab yoru saucepan and place in the eggnog and vanilla extract. Place this on the hob over a medium-high heat, allowing to come to a boil.
Into another bowl, add the egg yolks and sugar and whisk them together until they are well combined – the mixture should be pale in colour and the volume should have increased. Add in the flour and whisk until its fully combined into the mixture.
By this point, the milk should have reached a boil. Pour around 1/3 of the milk mixture over the egg mixture and whisk until incorporated. Then gradually add the rest, as you whisk it in.
You can then transfer it back onto the heat and continuously whisk the mixture until its thickened considerably. Once thick and smooth, you can then go ahead and transfer into a small baking tray and spread it out until its a pretty thin layer, then cover with clingfilm, ensuring the clingfilm is touching the top of the pastry cream.
Try you best to ensure that a skin doesn’t form on top – allow to cool down fully.
While you wait, you can make the cupcakes.
Grab a mixing bowl and place in the butter, granulated sugar, eggs, plain flour, baking powder, salt and vanilla. Beat them all together until everything has become well combined and the mixture is lighter and fluffier in colour and consistency. You may find the mixture a little stiff, add in milk, roughly a tablespoon at a time until you achieve the perfect consistency.
Transfer the cake batter into the lined muffin pan and fill the cast around 2/3 or 3/4 of the ways full and then place into your preheated oven and bake for 20-22 minutes or until well risen, golden brown and when a tester is inserted into the centre, comes out clean.
Allow the cupcakes to cool fully before you try to work with them.
Now is the idea time to get started on the buttercream.
Into a large mixing bowl, place the butter and beat it on it’s own until it’s lighter and fluffier in colour and consistency – this usually takes around 7-10 minutes, depending how soft your butter was and what speed you have your mixer on.
Once you’ve achieved the perfect consistency, give the bowl a good scraping down just to incorporate any bits that may not have been fully incorporated.
Then add in the first half of your icing sugar and incorporate it over a low speed to start with, working your way up to a medium-high – everything should be well combined and almost fully incorporated. Repeat with the remaining half of icing sugar.
You’ll want to give the bowl a good scraping down, just to incorporate any bits tat may not have been fully worked in from earlier on – set aside until needed later on.
Now everything has been made and you can prepare to finish the cupcakes off.
Take the pastry cream you made earlier on and scrape it from the baking tray and into a bowl. Whisk it all together until its less gelatinous and more spreadable. Transfer into a piping bag and set aside until its needed later on.
Using some of the left over pastry cream, add it to the buttercream and just mix until everything is fully combined, then transfer the buttercream Into a piping fitted with your choice of nozzle.
Now to finish the cupcakes, core the centres out and generously fill with the pastry cream and then pipe the buttercream on top and finish with sprinkles and sugar paste snowflakes (or whatever you’d like).
That’s how you make a batch of eggnog cupcakes!
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.
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