EGGNOG CUPCAKE RECIPE RECIPES

Steps:

• Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
• In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about 1 hour.
• Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate for 8 hours, or overnight, before serving.

Steps:

• For the cake: Prepare a 12-cup standard Bundt pan with non-stick baking spray. Preheat the oven to 350°F. 
• In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar on medium until smooth and creamy, about 4 minutes. Add the eggs, one at a time, beating well after each addition.
• With the mixer on low, add one-third of the flour, and all of the baking powder, salt and nutmeg. Add one-half of the eggnog, and all of the bourbon and vanilla bean paste. Add another one-third of the flour, then the remaining eggnog, and the remaining flour, mixing well to combine between each addition.
• Transfer the batter to the prepared Bundt pan and smooth the top. Bake until a toothpick inserted in the center of the pan comes out clean, 50 minutes to 1 hour. Let the cake cool in the pan for 10 minutes. Turn the cake onto a wire rack and cool completely, about 1 hour.
• For the icing: In a medium bowl, whisk together the powdered sugar, eggnog, bourbon, and vanilla bean paste until smooth. Spoon the icing over the cake and let stand until hardened, about 15 minutes.