IC here is the eggnog cupcake recipe (from Hummingbird cake day)
Makes 12 -16
For the sponge
80g unsalted butter softened
280g caster sugar
240g plain flour
1 tbsp baking powder
1/4 tsp salt
2 large eggs
240ml milk
For the frosting
500g icing sugar
160g unsalted butter softened
2 tsp rum essence
1 tsp grated nutmeg
50ml whole milk
Preheat oven to 190C and fill a muffin tin with muffin cases.
Using an electric whisk, beat together the butter, sugar,flour, baking powder and salt on a low speed until reaching a fine breadcrumbs texture.
Break the eggs into a jug, add the milk and whisk. Pour 3/4 of the mixture into the dry ingredientsand mix on a low speed to combine. Increase the speed and keep mixing until smooth and thick.. Add the rest of the milk/egg and continue mixing until everything is well mixed and smooth.
Fill the cases two-third full with the batter. Bake in the oven for 18-20 minutes or until risen and springy to the touch. Leave in the tray for a few minutes then transfer onto a rack to cool.
Using an electric whick, whisk the icing sugar with the butter, rum, nutmeg on a low speed until no large lumps of butter are left and the mixture is crumbly. Graddually add the milk and increase the speed until light and fluffy.
Once the cupcakes are cold to the touch, smooth the frostingon the top of each cakes.