Well, the Christmas season isn't complete without egg nog.
My grandparents used to have these Santa mugs. You may have seen them around. These Santa mugs are from the 1950s. Shaped like Santa's head, his hat is the handle and there is a 3-D face built into the mug. Sometimes the mug had a winking Santa and other times it was Santa with eyes that seem to twinkle. It was extra special to have egg nog out of those mugs. We still have a couple, but they are just for looking at...no egg nog going in those babies!
As far as egg nog goes, some people love it and others hate it regardless of the fun glass that holiday liquid is hanging out in. I am kind of in the middle. I'll drink a small glass, but I really like egg nog in recipes. So this year I made Egg Nog Cupcakes with a Rum flavored Icing. All that liquid cheer in a cupcake!
These cupcakes are so moist and have a light egg nog flavor that is just to die for with that rum flavored icing. And guess what? Starts with a box mix. Check it out!
Ingredients to make 18 cupcakes:
1 16 oz pound cake mix
1 1/4 cups egg nog (I used Lactose Free Egg Nog)
2 large eggs
1/2 tsp nutmeg
1/2 tsp vanilla extract
Ingredients to make rum infused icing:
3 cups powdered sugar
8 Tbsp unsalted butter
1/4 tsp rum extract
3 oz cream cheese
1/4 c milk
1 tsp nutmeg
2 tsp cream of tartar
chocolate sprinkles
Directions:
Preheat oven to 350 degrees. On low speed, mix all the ingredients together until well blended. Mix for an additional 2-3 minutes on medium speed. Place baking cups into a muffin pan. Pour batter into baking cups. Bake at 350 for 18-20 minutes. Cool on a wire rack.
To make rum infused icing, mix together all ingredients. Mix on high until all ingredients are incorporated. Spread icing on cooled cupcakes.
Better than drinking egg nog out of a Santa mug!
You will love the combo!
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Celebrate the little things that make life sweet,
Christine
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