
I recently decided to participate in a year-long cooking and baking challenge that was proposed on a forum that I frequent. The idea is that each week an ingredient or style of cooking or cuisine type will be chosen, and everyone who wants to participate will cook/bake something that fits the theme. Then you take photos and post them to the forum so that everyone can see everyone else’s creations.
I’m pretty excited about the whole idea – it sounds like a lot of fun. I suspect I’ll quickly become overwhelmed because I don’t cook too often these days (cooking Western food at home is way more expensive than eating out where I live in Thailand), but I’m excited none the less.
The year-long event doesn’t technically start until the beginning of the new year, but because a number of people were rearing to get started, they proposed a “Week 0″ challenge. It being December, the theme of “Holiday Cupcakes” seemed very appropriate.
I chose to make some eggnog cupcakes using homemade eggnog and topped with homemade toffee. They came out quite tasty, although I wouldn’t call them mind-blowing. I’m sucker for light, airy, fluffy cupcakes, and as far as my experience has shown me, this is hard to accomplish when making something other than a basic yellow cake, or maybe red velvet (yum…red velvet). So although these had a really nice eggnog-y taste, they lacked the airy fluffiness that I really enjoy. I still ate most of them, though.
As for the icing, I don’t usually make buttercream frostings, so I’m not sure the secrets and tricks to making them smooth and creamy. I found the icing I made to be sort of grainy. Maybe I just need finer icing sugar? I don’t have many powdered sugar options here in Thailand… The kick of rum that the recipe called for was nice, though.
I adapted the cupcake recipe from An Edible Mosaic with just a few tiny changes. The icing recipe came from Annie’s Eats (she also had an eggnog cupcake recipe – it was a bit different from most others I had seen). If you want to make your own eggnog and toffee, I got the recipes from AllRecipes. The toffee recipe came out tasty despite the fact that I don’t have a thermometer and the butter ended up pooling on top of the hardened toffee. The eggnog recipe was just plain yummy. I’m saving that one for future use.

I’ve included the recipe for the cupcakes in this post, while the icing recipe is in the next post. There is a text version of the recipe, followed by an experimental picture version.
Eggnog Cupcakes
Servings: 16-18 cupcakes
Ingredients
- 3 eggs
- 1 c eggnog
- 1/4 c veg oil
- 1/4 c butter, melted (that’s 4 Tbsp)
- 1 1/4 c sugar
- 2 tsp vanilla
- 2 c flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp nutmeg
Directions
- Preheat your oven to 350F and line and/or butter your cupcake pan. Get two mixing bowls ready.
- In your larger bowl, beat together the eggs, eggnog, vegetable oil, melted butter, sugar, vanilla until well mixed.
- In your smaller bowl, combine the flour, baking powder, salt, and nutmeg. Sift it together if you’d like.
- In two or three batches, add the dry ingredients to the wet mixture, stirring a bit in between. Mix until just combined. Don’t over-mix! There should still be lumps in the mix.
- Fill your cupcake pan to between 2/3 and 3/4 full. Pop them in the oven and bake for 18-22 minutes.
- Take them out to cool when they pass the toothpick test (that’s when you poke it with a toothpick and it comes out clean – I’m sure you already knew that). Let cool completely before frosting them!
I used an Eggnog Buttercream Frosting for mine, which was perhaps a bit much eggnog flavor, but still good. Feel free to top with a sprinkle of nutmeg, cinnamon, chunks of toffee, or whatever else strikes your fancy.
And here is the picture recipe! You can just save it to your computer as a complete recipe! I think it’s kinda fun.
