You know I wouldn’t let the season go by without posting some kind of recipe, so here it is! This is my favorite dessert over the holidays, and gives you a quick fix in the summer months when Eggnog is no where to be found.
It all started a few years ago when I was asked to come up with something special for the holidays. Since it’s hard to get me to think beyond eggnog this time of year, I decided I would incorporate those flavors into a cake. I was ridiculously happy with the outcome and I must have been on to something – because our customers liked it too!
I’d like to say I sorted out the mad science of mixing a drink loaded with eggs, cream and sugar (basically an ice cream base) into a fluffy cake batter, but I didn’t. Eggnog cake can be made from any white cake recipe you’re partial too – or cake mix if that’s your thing – and all you do is add the nutmeg and artificial rum extract to get that unique flavor.
My favorite recipe comes from a super old, hand me down cookbook that my aunt gave me 20 years ago. I’ve listed it below with the “Eggnog” revisions, and included my version of an Eggnog Buttercream as well. I’ve also included a GF/DF version for those with sensitivities. Enjoy!
Eggnog Cupcakes / Cake
- 2 1/4 cups all purpose flour
- (gluten free version: 1 1/2 cups brown rice flour, 1/3 cup potato starch, 1/3 cup tapioca starch, 1 tsp. xanthan gum)
- 1 1/2 cups sugar
- 3/4 cup veg oil
- 3/4 cup milk (dairy free: almond milk)
- 3 eggs
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 teaspoons artificial rum extract
- 3 teaspoons ground nutmeg
Blend the flour, sugar, baking powder, salt and nutmeg in a bowl. In the bowl of the stand mixer (fitted with a paddle attachment) add the eggs, oil and extracts. With the mixer on low speed, alternate the dry ingredients with the milk and then beat on medium speed for 3 minutes. Taste the batter, don’t be shy! You can add more nutmeg and rum extract at this point, but the flavors will intensify with baking. Bake according to your pan (cupcakes 25 minutes, 9×13 pan 35 minutes, etc.) test with a toothpick when finished.
Let them cool completely before frosting, but feel free to eat one. They’re delicious plain too!
Eggnog Buttercream Frosting
- 1/2 cup (Crisco Gold) vegetable shortening
- 1/2 cup (1 stick) butter or becel vegan margarine
1 teaspoon vanilla extract
2 teaspoons artificial rum extract
- 1 teaspoon ground nutmeg
- 4 cups Icing Sugar (about 1lb)
- 2 tablespoons good quality Eggnog
Mix all of your ingredients except for the eggnog on medium speed for about 2 minutes. Add the eggnog, starting with a few teaspoons at a time. If your eggnog is good quality, it will have cream as the first ingredient. That cream will thicken as you beat your frosting. However, some eggnog’s are a little watered down so if you have one of these, use only 3 teaspoons and add more only if you think the frosting is too thick. You be the judge :).