Thursday, November 20, 2008

Iron Cupcake: Cranberry Filled Eggnog Cupcakes

Doesn't that just make you want to run out and buy a festive sweater, put on Christmas music, and sit down to one of these cupcakes? I've gotta be honest, guys, I loved these cupcakes. Even more than my apple/cheese ones last month. Eggnog was just such a nice seasonal flavor to combine with this month's Iron Cupcake ingredient: cranberries. And top it all of with whipped cream sprinkled with nutmeg. *Sigh* Heaven, I tell you.

Some of you may remember last month when I competed in the Iron Cupcake cheese challenge with my apple and Edam cupcakes. For those who don't remember, let me explain: every month you are told a different ingredient and challenged to incorporate it into a cupcake. You then post about it on your blog and encourage your readers to vote for you by clicking either on this link or on my Iron Cupcake badge at the bottom of this page. Voting is now open and will go through December 5 at noon. So go ahead and vote for me, pretty please. The winner gets the following prizes.

A pair of cupcake earrings from LOTS OF SPRINKLES at
Other prizes donated by Etsy artists:
Also a sweet art piece from CAKESPY
Last and certainly not least, corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS, , HELLO CUPCAKE by Karen Tack and Alan Richardson, , JESSIE STEELE APRONS ; the CUPCAKE COURIER ; TASTE OF HOME books, . Iron Cupcake:Earth is sponsored in part by 1-800-Flowers,

If you've managed to make it this far in this post, here is your reward: the recipe so you can whip up a batch of these for your Thanksgiving feast, or Christmas party, or just to snack on while you wrap presents. Enjoy!

Cranberry Filled Eggnog Cupcakes
1/2 c. butter, softened
1 1/2 c. sugar
3 eggs
1 t. vanilla
1/2 t. rum extract
1 c. eggnog
2 1/4 c. flour
1 T. baking powder
1 t. salt
1/4 t. ground nutmeg
Cranberry sauce (canned or homemade)

Let butter and eggs sit at room temperature for 30 min. Preheat oven to 350 degrees. Cream together butter and sugar with an electric mixer. Add eggs one at a time, mixing after each one. Beat in vanilla, rum extract, and eggnog. Blend in remaining ingredients except for cranberry sauce. Bake for 10-15 minutes. Cool. Fill with cranberry sauce (I filled mine using a tip on a frosting bag filled with cranberry sauce, inserting it into the cupcake, and squeezing a little cranberry sauce directly into the cupcake). Frost with whipped cream and sprinkle with nutmeg.

Whipped Cream:

1 c. heavy whipping cream
1/2 t. vanilla
2 T. granulated white sugar

Beat on high setting until whipped.


Ingrid said...

That's a great looking cupcake! We love us some eggnog at my house. Bet those were darn good.

I love the shot cupcake showing the filling, yum!

Good luck!

Lovely Lovely Cupcakes said...

These look really yummy I am gonna have to try them out. Thanks for sharing!

Becca said...

Thanks Ingrid and Lovely! I hope they turn out well for you, Lovely, and I hope you and yours are drinking lots of eggnog, Ingrid. :)

Tovie said...

These are really yummy! I was very naughty and did not read the directions very well so I put the cranberry in the middle before baking, which was a mistake as they're a bit too soggy. But they're still very good and are getting gobbled up. I'll have to try them again the correct way. Thanks!

Tami said...

Your blog is really nice. I found it through FoodGawker.

I'm not crazy about cranberry anything but after seeing these cupcakes, I would definitely try them!

Julia said...

These look incredible. I just printed the recipe and intend on making them ASAP.

inlovewithlove said...

how many cupcakes does this recipe make?

inlovewithlove said...

and do you need to use rum extract?