I have finally used the Russian nozzles that I bought! For those who do not know what they are, they are nozzles with different shapes to put on the piping bag and make buttercream flowers. As you can see, you can create super nice decorations that anyone can make because it is as easy as using any other nozzle. For this decoration I have used three; one for making tulips, one for tea roses and a third one special for making leaf shapes. All of them came in a kit that I bought on Amazon just in case you want to give yourself a gift;)
And speaking of gifts, today is my birthday. As you can imagine, a rather sad birthday in curfew. This year there is no party, there are no guests and therefore there is no mega birthday cake either. So I take advantage of the fact that we are at Easter to publish these cupcakes and we are going to consider them as a self-gift that I made myself a little in advance, because these cupcakes are 100% me. I love the colors of the flowers and tulips are my favorite ones 🙂
In the flavour I have not been honored so much but I wanted to play with an ingredient that, here in Germany, is a star during Easter. It is the famous Eggnog (in German Eierlikör). It is a very dense pale yellow liquor and quite sweet. It is a thing that I discovered here, in Spain I had never seen. And here it causes a real fury, they put it in many sweets, they pour it over ice creams, or they drink it just as it is in chocolate shot glasses. There is also a kind of tradition of doing it yourself at home, so it is really popular especially on those dates.
Although I really don’t like it much, I was looking for an iconic Easter ingredient other than carrots (because everyone ends up baking something with carrots) and it occurred to me to use this liquor in some cupcakes. I must confess that the cupcakes are delicious, it gives them an excellent flavor! In the buttercream it is almost not noticeable, but it also gives it a very good nuance. So even if I don’t like to drink it, using it in sweets has been a success!
And as for my birthday in confinement, well what am I going to tell you, it sucks. But I am not the only one in the world in that sad situation this year, so we will celebrate it when we can go out again. It is also not something new for me, as this year, many previous my birthday happens during Easter. And many years ago, when I was little I spent many birthdays without celebrating it with friends because my parents, who are from a village in Jaén, decided to spend Easter there and take me away from my friends in Barcelona. So, back to the beginning!! Birthday in Easter and far (although close) from my friends. Buuut, wait until we can go out again and meet people and you’ll see, I am going to celebrate it in triplicate!! So, fuck it and happy birthday to me !!!
Easter Eggnog Cupcakes
- 190 g of flour
- 300 g of sugar
- 1 teaspoon and 1/2 of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 eggs
- 80 ml of soft vegetable oil
- 180 ml of eggnog
- 2 teaspoons of rum
- 80 ml sour cream (or Greek yogurt)
- 320 g unsalted butter, at room temperature
- 500 g icing sugar
- 80 ml of eggnog
- 1 teaspoon of rum
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon of salt
Preheat the oven to 170 ° C and line a standard cupcake pan with 12 paper capsules.
In a large bowl, mix the flour, sugar, yeast, baking soda, salt, and nutmeg.
In another bowl, mix the eggs, rum, vegetable oil, eggnog and sour cream. Pour the wet ingredients into the dry ingredients and beat until there are no lumps of flour.
Fill the cupcake capsules to half their capacity.
Bake in a preheated oven for 18-20 minutes or until a toothpick inserted into the cupcake comes out dry. Let the cupcakes cool on a rack before decorating.
To prepare the buttercream, in the bowl of the stand mixer equipped with the paddle attachment, beat the butter on medium speed until smooth and fluffy (about 5-6 minutes).
Add half the sugar and beat on medium speed until incorporated. Add the rest of the sugar and beat on medium speed until it has integrated. Once incorporated, add the rum, eggnog, nutmeg and salt and beat until combined.
Increase mixer speed to high and beat until smooth and fluffy, about 5-7 minutes.
Depending on the decoration you want to make, spread the cream in different bowls and color the cream using different pasta food colors. Spread the cream in different pastry bags with the nozzle accessories you want to use and decorate the cupcakes when they are cold.
Finally place a chocolate figurine on the cream and enjoy!