Cinnamon Spiced Vanilla Bean Muffins with Eggnog Frosting

For the Cupcakes:

• 3 eggs
• 170g butter
• 170g caster sugar
• 170g self-raising flour
• 1.5 tsp baking powder
• 2 tsp vanilla bean paste
• 1 tsp ground cinnamon

For the Frosting:

• 125g butter
• 500g-600g icing sugar
• 100ml eggnog

To make these amazing cupcakes, preheat your oven to gas make 4. Line a 12-hole muffin tin with 12 muffin cases. Using an electric whisk, whisk together the butter, sugar and vanilla bean paste for 2-3 minutes until light and fluffy. Beat in the eggs one at a time, then add a little milk to thin if needed and stir well. Mix the flour and baking powder, then sift into the egg mixture and beat well to combine. Add the ground cinnamon. Divide the mixture evenly between the muffin cases and bake for 18-19 minutes until they spring back when touched and a skewer inserted comes out clean. Cool in the muffin tin for 5 minutes, then transfer to a cooling rack to cool completely.

To make the buttercream, beat the butter until soft and creamy. Gradually beat in the icing sugar and then add the eggnog adding more icing sugar if needed. Place the buttercream in a piping bag fitted with a swirl nozzle. Pipe a swirl of icing on each cupcake, then sprinkle over some Christmas-themed decorations. Serve with a lovely cup of tea or a glass of warmed mulled wine for a delicious festive treat.