Eggnog Cupcakes With A Spiced Rum Buttercream

• Cupcakes:
• 1 1/2 cups self-rising flour
• 1 1/4 cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups sugar
• 4 large eggs, at room temperature
• 3/4 cup eggnog
• 1/4 cup milk
• 1 teaspoon vanilla extract
• Spice Rum Buttercream:
• 5 large egg whites
• 11/2 cup sugar
• 4 sticks unsalted butter, diced and softened
• 1/4 teaspoon salt
• 1/2 cup spiced rum

1. To make cupcake:
2. Measure out flour and set aside.
3. Add sugar and butter in a bowl and cream on medium speed until fluffy, about 3 minutes.
4. Add eggs in 1 at a time, beating well after each addition.
5. Add the dry ingredients in 3 parts, alternating with the eggnog and vanilla to start.
6. Mix after addition until incorporated-do not overbeat.
7. Fill cupcake liners about 3/4 full and bake for 20 to 25 minutes.
8. Transfer cupcakes from tins to cooling rack. Allow cupcakes to cool completely before frosting.
9. To make Spice Rum Buttercream:
10. Combine egg whites and sugar in a bowl placed over simmering water.
11. Bring mixture to 160 degrees F while whisking constantly.
12. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer) until mixture cools and doubles in volume and forms stiff peaks; about 10-12 minutes).
13. Add butter in one piece at a time, mixing to incorporate after each addition.
14. The mixture may appear clumpy and almost curdled looking at first-this is normal.
15. Keep mixing and it will become even and smooth again.
16. Add salt and spiced rum and mix to combine.

flour, flour, unsalted butter, sugar, eggs, eggnog, ubc, vanilla, buttercream, egg whites, sugar, butter, salt, spiced rum

Taken from www.epicurious.com/recipes/member/views/eggnog-cupcakes-with-a-spiced-rum-buttercream-51468251 (may not work)