Eggnog Cupcakes

For the eggnog cupcakes, first prepare the batter: beat 2 eggs with 100 g sugar until frothy. The mixture should be very light. Then slowly stir in the oil and then the eggnog. Sift the flour mixed with baking powder into the batter and mix briefly with the mixer.

Pour the batter onto the 12 prepared paper cups in a muffin tray. Bake at 150 °C convection oven for 25-30 minutes. Test with chopsticks! Be sure to remove from the muffin tin to cool. This works quite well with a wooden stick. Simply pierce the cupcake diagonally and lift out.

For the topping, mix vanilla sugar with the cream stiffener. Beat the cream briefly on low speed, then slowly stir in the mixture. Do not whip the cream too stiff.

Cream the mascarpone with the soft butter and sugar. Slowly stir in the eggnog. Fold in the cream and pipe onto the cold cupcakes using a piping bag.

Decorate the eggnog cupcakes with chocolate decorations if desired. Good luck!

Preparation Tip:

Sprinkle the eggnog cupcakes with chocolate sprinkles or colorful pearls as well.

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