Ingredients
1 2/3 cup of cake flour*
1 cup of caster sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
80g unsalted butter at room temperature
1 large egg
1 large egg white
1/2 teaspoon heilala vanilla bean extract
1 cup full fat plain greek yogurt or sour cream
3/4 cup of eggnog**
1/4 cup of brandy
1 teaspoon dutch cinnamon
1 teaspoon nutmeg
1/4 teaspoon ground ginger
Method
Switch on that oven to start warming up to a toasty 180 degrees & prepare your trays with cupcake baking cups, this recipe should give you 20 delicious cupcakes.
Sift your cake flour into a bowl, gently fold in your sugar, baking soda, baking powder, salt & spices.
Chop your butter into small cubes and place in with your dry ingredients. Mix on a low speed until your mixture resembles something similar to crumbs***
In a separate bowl whisk together the greek yogurt, eggnog, brandy, egg, egg white and the vanilla bean extract.
Combine the yogurt mixture into your dry ingredients and mix together on a low speed until it's all incorporated.
Scoop the batter into your cupcake baking cups and pop in the oven for 15 - 18 min or until your cupcakes bounce back on touch.
Leave to cool on a wire rack before icing.
Vanilla, Bourbon & Cinnamon Italian Buttercream
this recipe has been adapted from the original Italian Buttercream recipe from Planet Cake.
Ingredients
250g caster sugar
60ml water
6 egg whites
380g unsalted butter
1 teaspoon vanilla bean extract
1/4 cup of bourbon
1 1/4 teaspoon dutch cinnamon
Method
Place sugar & water in a saucepan and gently stir until sugar disolves.
Bring sugar syrup to the boil, do not stir. The sugar syrup should reach 110 degrees on a candy thermometer alternatively, if you don't own one, boil until mixture just starts to thicken and is still clear.
Do not let the sugar syrup start to colour.
Set aside and let the bubbles subside.
Beat egg whites until stiff peaks form. Turn your mixer to a low speed and slowly pour in your hot sugar syrup down the side of the bowl, be very careful not to pour this in too fast as it could splash up and burn.
Continue to beat on a medium to high speed for 10 - 15 minutes or until the mixing bowl is cool to touch.**
Meanwhile, chop up your butter in to small cubes.
Once your mixture has cooled, continue beating and incorporating your butter, piece by piece, continue to beat until the mixture becomes light and fluffy.
Add your vanilla & cinnamon, continue to mix on a low speed. Gradually mix in the bourbon until your buttercream has come together.
Now you are ready to pipe, decorate and enjoy!
My Notes
*Cake Flour: I highly recommend cake flour, it will be the change to your cupcakes & cakes that you wish you made years ago! Cake flour compared to all purpose is low protein and makes your cakes light and airy. I use Lighthouse (Biscuit, Pastry & Cake) Plain Flour, this can be found in the cake section at your local Woolworths or Coles
**Eggnog: You can either make your own which is really just egg yolks, milk sugar, cream, alcohol & nutmeg OR alternatively buy the pre-made eggnog from your local supermarket.
***Butter: If your butter cubes are not blending well, use your hands to mix the ingredients by gently rubbing the butter and dry ingredients together, this should form small crumbs.
Buttercream: Do not add butter while meringue mixture is still warm, this will cause your buttercream to split and curdle.
