Eggnog Rum Currant Cupcakes

Almost every year I make a cake to take to family's house on Christmas.  It's always a challenge to decide on a flavor.  Something Christmasy, something delicious, so many possibilities...  Well, here it is, my 2011 cake - and it's a good one!
The eggnog flavor really stands out in this recipe.  Don't try to use light or fat free, though - you'll need the real deal.  Rum is a natural addition to the classic nog, so rum currants were a natural fit.  If you've never had them, currants are like tiny raisins.  I like their unobtrusive smallness in this cake, and also the fact that they tend to be a bit dryer than their big cousins - all the better to soak up that rum flavor.
If you like eggnog, this is the recipe for you.  A cupcake of good cheer!

Eggnog Rum Currant Cupcakes

Adapted from Cooks Illustrated

Ingredients:

1 cup currants (raisins or sultanas can be substituted)

2/3 cups dark rum

6 egg whites

1 cup + 1 tbsp eggnog

1 tsp vanilla

2 cups flour

1/4 cup cornstarch

4 tsp baking powder

1 tsp salt

1/2 tsp grated nutmeg

1 3/4 cups sugar

3/4 cups butter (1 1/2 sticks), softened and cut into 1" pieces

Frosting of your choice

Freshly grated nutmeg for sprinkling

Directions:

1.  Combine the currants and rum in a small bowl so that the fruit is submerged.  Cover and let sit for at least two hours.  When soaking is complete, drain the currants well and set aside.  The rum can be repurposed, but will not be used in the cake.

2.  Preheat the oven to 350°.  Line cupcake pans with paper liners (recipe makes about 28 standard cupcakes).

3.  Combine the egg whites, eggnog, and vanilla in a liquid measuring cup.  Whisk with a fork until well blended.  Set aside.

4.  Whisk the flour and cornstarch together in the bowl of a stand mixer.  Set aside 2 tbsp of the flour mixture, leaving the rest in the bowl.

5.  Add the baking powder, salt, nutmeg, and sugar to the stand mixer bowl.  Whisk until well blended.  

6.  Place the butter pieces in the bowl.  Beat on low speed until the mixture resembles wet sand.

7.  Pour all but 1/2 cup of the egg mixture into the bowl.  Beat on medium speed for about a minute.  Add the remaining egg mixture and beat for about 30 seconds.  Stop, scrape down the sides and bottom of the bowl, beat for another 30 seconds or until smooth.

8.  Toss the currants with the reserved flour mixture.  Stir the coated currants into the batter.

9.  Fill the cupcake liners about halfway with batter.  Bake for about 15 minutes or until a toothpick inserted into the center comes out with only a couple of crumbs attached.

10.  Transfer the cupcakes to racks to cool completely.  

11.  Once cool, frost the cakes.  Grate nutmeg very lightly over the tops.  Serve!