Eggnog Cupcakes

First make the eggnog. Pour the milk into a small pan and add the spices and salt. Heat on the lowest heat possible for 5 minutes, to allow the spices to infuse. Then turn the heat up to medium, bring the milk up to a light simmer, and remove from heat.

In a bowl, whisk the egg yolks and sugar together until light and fluffy. In a slow stream, pour the milk onto the egg yolks while whisking. Strain this mixture back into the pan and place over a low/medium heat.

Cook for 3 minutes, stirring constantly, until the mixture is thick – do not allow it to boil. Remove from the heat and leave to cool for at least 30–45 minutes.

Stir in the cream, rum and vanilla, then refrigerate overnight before using. The extra eggnog can be enjoyed whilst making the cupcakes. Preheat the oven to 180°C/160°C (fan)/gas mark 5. Line two 12-hole muffin tins with 15 muffin cases.

Sift the flour, nutmeg, cloves and salt into a bowl and set aside.

Using an electric mixer, cream the butter and sugar together in another bowl until light and fluffy. Add the eggs and rum and mix well. Pour in the dry ingredients and mix until everything just comes together. Pour in the eggnog and beat until smooth.

Spoon the batter evenly into the muffin cases and bake for 18–20 minutes, until an inserted skewer comes out clean. Let the cupcakes cool in their tins for about 10 minutes, then place on a wire rack to cool completely.

To make the icing, combine all the ingredients in a bowl and beat together until the icing is smooth and well combined. Use the icing to ice the eggnog cupcakes and sprinkle a little ground nutmeg over the top of each one.