Eggnog Cupcakes with Eggnog and Orange Buttercream Frosting
1 C. butter (room temperature)
2 C. sugar
4 eggs separated (room temperature)
2 tsp. vanilla extract
3 C. all-purpose flour
4 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. nutmeg
pinch of cloves
1/2 tsp. salt
1 1/4 C. eggnog
1/2 C. butter (1 stick)
1/2 C. shortening
4 C. icing sugar
1 tsp. orange extract
6 T. eggnog
Orange icing colouring (just a tiny bit!)
Icing sugar for dusting
Preheat oven to 350 degrees. Grease or line muffin tins. In a large bowl, cream together first portion of butter and sugar with an electric mixer until light and fluffy (about 4 or 5 minutes). Add two egg yolks and mix for an additional minute. Add remaining egg yolks and mix for an additional minute. In a separate bowl, combine flour, baking powder, salt and spices. Alternate between adding dry ingredients the eggnog to the butter mixture, a little bit at a time. In small bowl, beat egg whites on high until stiff peaks form. With a rubber spatula, add about 1/2 C. of the egg whites to the mixture and fold in gently, to separate and lighten the batter. Add remaining egg whites and fold in gently until no white streaks are present. Fill C.cake tins half full and bake for 22 to 25 minutes or until a toothpick inserted into the center of the Cupcakes comes out clean. Allow Cupcakes to cool in the pan for ten minutes before removing to a wire wrack. Allow to cool completely before decorating. For the frosting, mix remaining butter and the shortening in a medium bowl until light and fluffy (about three minutes). Add orange extract and mix until combined. Add icing sugar a little at a time, mixing until combined after each addition. Once all of the icing sugar has been mixed in, add eggnog 1 T. at a time until icing has reached desired consistency. Mix in a small amount of orange coloring to achieve a color that will contrast with the white icing sugar dust, but is not too dark. Frost Cupcakes using a 1M tip to make a swirl and dust with icing sugar by placing a few T. of icing sugar in a small strainer and gently tapping the side.