The Beat That My Heart Skipped – A blog dedicated to daily design inspirations. By Rohini Wahi.

This week I have a little festive number for you from the wonderful Hortensia of Itsy Bitsy Cupcakes. Cupcakes have certainly had a wonderful year in the bakery popularity stakes, so why not rustle up a batch of these oh-so-cute mini eggnog cupcakes for any festive gatherings you are planning.

Itsy Bitsy cupcakes specialise in gorgeous mini cupcakes, hand-crafted daily using only the freshest ingredients, including Valrhona cocoa, pure Madagascan Bourbon vanilla, organic unwaxed lemons and free range organic eggs. These chic mini cupcakes offer an alternative to the usually old-fashioned and sprinkle-topped style of cupcakes out there. I just love the innovative flavours that Itsy Bitsy offer, so sophisticated and right for the party season ahead. Happy baking – Louise x

Eggnog Cupcakes with Brandy Buttercream Icing

You can buy eggnog at any good supermarket [Waitrose sells it]. Otherwise you can make your own [see recipe below].

For the Eggnog Cupcakes

Makes 20 regular cupcakes / 350 degree oven

170g caster sugar
115g butter, room temp
3 eggs, room temp
1 teaspoon vanilla
175ml eggnog
50ml rum
250g plain flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg

Method

1. Cream together the sugar and butter until light and fluffy.

2. Beat in eggs until blended.

3. Mix together eggnog, bourbon, and vanilla.

4. In a bowl, mix together flour, baking powder, baking soda, cinnamon, allspice, and nutmeg.

5. Alternate adding dry and wet ingredients into egg mixture mixing until combined.

6. Scoop into cupcake cases and bake at 350 degrees for 25-30 minutes [check with a cake tester after 20 mins in case you have a faster oven!]

For the Vanilla Buttercream Frosting

125g good quality brandy butter, room temperature
2 tablespoons milk
1 teaspoon vanilla extract
300g icing sugar

1. Using an electric mixer, beat the butter until creamy.

2. Add the milk, vanilla extract, and the icing sugar and beat at low speed. Add more icing sugar to arrive at the consistency and sweetness you like.

For the Brandy Egg Nog
Makes 4 glasses

125ml brandy
25ml rum
3 large eggs [lightly beaten]
45g sugar
250ml milk
1/2 tablespoon vanilla extract
250ml whipping cream

1. Stir egg and sugar together in a large saucepan; gradually stir in milk.

2. Cook over medium heat, stirring constantly, for 18 to 20 minutes [or until mixture thickens and coats a metal spoon].

3. Remove from heat then stir in brandy, rum, and vanilla. Cover and chill for approximately 8 hours.

4. Final step – beat whipping cream at high speed with an electric mixer until soft peaks form; fold into the chilled egg mixture. Garnish [if desired].