Eggnog Cupcakes
Ingredients
• Cake:
• 1 (18.5 ounce) package yellow cake mix
• 2 eggs
• 2 cups eggnog
• 1/4 cup melted butter
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon rum flavored extract
• Filling:
• 1 (3.4 ounce) package instant vanilla pudding mix
• 2 cups eggnog
• 1/2 teaspoon rum flavored extract
Directions
Preheat oven to 375 degrees F. Line your muffin tin with cupcake liners.
For the cupcakes: In a large mixing bowl, beat together the cake mix, eggs, 2 cups eggnog, melted butter, nutmeg, and 1/2 tsp rum flavored extract. Put in cupcake liners. Bake the cupcakes in the preheated oven until it springs back up at the light touch of finger, about 20 minutes. This recipe can be baked in cake pans as well. Remove from the oven to cool on wire racks.
For the Filling: Mix together the vanilla pudding mix, 2 cups eggnog, and 1/2 teaspoon rum flavored extract in a medium bowl. Cover with plastic wrap and refrigerate until firm, about 30 minutes. Using wilton tip #230 and pastry bag fill cupcakes.
Decorate anyway you want. Rum flavored sweet cream is wonderful with this recipe .
Whipped Topping:
• 1 tablespoon unflavored gelatin
• 2 tablespoons cold water
• 2 cups heavy cream
• 1 1/4 cups sugar
• 1 pinch salt
• 1/2 teaspoon rum flavored extract
For the Whipped Topping: In a small bowl, sprinkle gelatin over the cold water, allow to stand for 5 minutes to soften and then stir until the gelatin is fully dissolved. Whip the heavy cream in a large mixing bowl to soft peaks. Add the sugar, gelatin, and 1/2 teaspoon extract, and continue whipping to stiff peaks. Refrigerate until ready to use. It looks nice to sprinkle the finished cupcake with freshly ground nutmeg.
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