12 Days of Christmas Cupcakes: Egg Nog Cupcakes w/ Rum Syrup

I made these cupcakes to give to my old coworkers.  The rum syrup really makes these delish (and grownup.)  I'm not much of an egg nog girl, but these tasted rich and satisfying little holiday cupcakes.

Egg Nog Cupcakes (Makes about 12)

1 1/2 sticks butter, softened

1 cup sugar

2 eggs

1 teaspoon rum

1/2 teaspoon vanilla

1/2 teaspoon almond extract

1 1/2 cup flour

1/2 teaspoon baking powder

1/4 teaspoon ground nutmeg

1/4 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup egg nog

 Preheat oven to 350. Line one cupcake pan with liners.

1. Cream together the butter & sugar.  Beat well, until light & fluffy (4-5 minutes)

2. Add eggs, one at a time, and beat well.  Scrape down sides of the bowl.  Add rum, vanilla, and almond extract, and beat for 30 seconds.

3. In  a large bowl, combine dry ingredients.  Mix well (if time, I'd advise to sift).

4.  Add the dry ingredients to the wet, a little at a time.  Alternate the dry ingredients with the egg nog.  

5.  Fill liners full, and bake until a  stick inserted comes clean-17-20 minutes, depending on how full the liners are.

When cupcakes have cooled, ad rum syrup to the tops.  Let dry on a rack, so that excess syrup may drip off (put a paper towel or cookie sheet underneath the rack to catch the sticky syrup.)

Rum Syrup (Krystina Castella)

1 cup sugar

1/2 cup water

1 teaspoon butter

1 teaspoon vanilla

3 tablespoons rum

1. make a simple syrup: in a sauce pan, add water and sugar.  Stir constantly over medium-high heat, so sugar dissolves.  Bring to a boil.

2. Boil syrup for 5 minute.  Add remaining ingredients, and continue to cool until syrup become thick.  Stir to avoid burning.

3.  Cool syrup for about 1-2 minute,s then apply to top of cupcakes.