Eggnog Cupcakes

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Directions

1. Preheat the oven to 350°F. Line cupcake pans with liners.

2. With an electric mixer on medium speed cream together the butter and sugar until fluffy, 3–5 minutes. Add the eggs one at a time. Beat well. Add the rum, vanilla, and almond extracts. Mix.

3. In a separate bowl mix together the flour, baking powder, nutmeg, cinnamon, and salt.

4. Add the dry ingredients, to creamed mixture alternately with the eggnog. Mix for 3 minutes.

5. Fill the cupcake liners three-quarters full. Bake for 15–20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. While the cupcakes are still warm top with Rum Syrup.

6. Once cooled top with cinnamon Whipped cream, cinnamon candies and a cinnamon stick.

Rum Syrup

1. In a saucepan over medium-high heat bring the sugar and water to boil. Boil for 5 minutes. Add the butter, vanilla, and rum. Cook until the mixture becomes thick and syrupy. While syrup is still hot, top the cupcakes.

Cinnamon Whipped Cream

1. With an electric mixer on high speed whip the cream, vanilla, sugar and cinnamon until thick.