Sweet Tooth

Okay I was looking at the blog; yourcupofcake.com (check it out) and I just had to make these cupcakes because they have eggnog in them! I was in the holiday spirit and I love eggnog. That are SO good.

Eggnog Cranberry Cupcakes with White Chocolate Spiced Buttercream

Cakes: 1 ½ cup sugar ½ cup butter, softened 3 eggs, room temp 1 teaspoon vanilla 1 cup eggnog ½ teaspoon almond extract 1 ¼ cup flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon ½ teaspoon allspice ¼ teaspoon nutmeg 1 cup cranberries, chopped

Buttercream:

¼ cup while chocolate, heaping ½ cup butter, softened 4 oz cream cheese, softened 2 cups powdered sugar ½ teaspoon vanilla ½ teaspoon cinnamon or nutmeg 2 tablespoons eggnog

Directions:

1. Preheat oven to 350 degrees. 2. Chop cranberries, or use a food processor, and set aside. 3. Cream sugar and butter together until light and fluffy. 4. Add eggs. (You can run them under warm water before you break them to help them reach room temperature.) Mix until well combined. 5. Add vanilla, eggnog, and almond extract. 6. In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, allspice and nutmeg. 7. Slowly combine the wet and dry ingredients. 8. Stir in cranberries. 9. Spoon into cupcake liners and bake for 13-18 minutes or until a toothpick comes out clean. 10. Buttercream: Over LOW heat, melt white chocolate chips stirring constantly. Set aside until it has cooled for a few minutes. 11. Beat butter and cream cheese for 2-3 minutes, then add white chocolate. Beat again for a few minutes. 12. Add powdered sugar, vanilla, spice of your choice, and eggnog. Beat for 2 minutes. 13. Refrigerate buttercream in Tupperware or a piping bag until stiff enough to frost.