Thursday, November 7, 2019

Eggnog Latte Cupcakes - A Christmas Cupcakes and a Caper Recipe & Giveaway

I'm happy to welcome D. E. Haggerty to Cozy Up With Kathy today. D. E. writes the Death by Cupcake Mystery series. Christmas Cupcakes and a Caper is the fourth book in the series.

Eggnog Latte Cupcakes

These cupcakes are supposed to made with eggnog because – Christmas! I thought eggnog was going to be impossible to find in the Netherlands. I spent days researching a Dutch drink – Advocaat – to see if I could use it instead. But lo and behold, I found eggnog at the British/American store when I went to buy shortening. (I also found some candy I usually don’t eat and shouldn’t eat, but that’s a different story.)

Makes 12 cupcakes


For the Eggnog Cupcakes

- 6 tablespoons (85 grams) unsalted butter, softened
- ¾ cup sugar
- ¼ cup sour cream
- 2 teaspoons vanilla extract
- 3 large egg whites at room temperature
- 1 ¼ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon nutmeg (I use speculaaskruiden, which has cinnamon, nutmeg, and cloves)
- ¼ teaspoon salt
- ½ cup eggnog
- 2 teaspoons water

For the espresso frosting

- ½ cup salted butter
- ½ cup shortening
- 4 cups powdered sugar
- 2 tablespoons hot water
- 1 tablespoon instant espresso coffee
- 2-3 tablespoons eggnog


Make the Cupcakes

1. Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius) and prepare a muffin tin with cupcake liners.

2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes.

3. Add sour cream and vanilla extract and mix until well combined.

4. Add egg whites in two batches, mixing until well combined after each batch.

5. Combine dry ingredients (flour, baking powder, nutmeg, and salt) in a separate bowl.

6. Combine the eggnog and water in a small cup.

7. Add half of the dry ingredients to the batter and mix until well combined. Add the eggnog mixture and mix until well combined. Add remaining dry ingredients and mix until well combined.

8. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.

9. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.

Make the frosting

10. Combine butter and shortening in a large mixing bowl and mix until smooth.

11. Add 2 cups of powdered sugar and mix until smooth.

12. Dissolve the powdered espresso in the hot water, then add about half of the espresso mixture to the frosting and mix until smooth.

13. Add the remaining powdered sugar and mix until smooth.

14. Add the remaining espresso mixture and eggnog as needed and mix until you have the desired frosting consistency.

15. Decorate cupcakes with frosting as desired. As you can see from the picture, I do not excel at piping frosting.


Christmas Cupcakes and a Caper (Death by Cupcake) by D.E. Haggerty

About Christmas Cupcakes and a Caper

Cozy Mystery Novella 4th in Series 
Independently Published (November 1, 2019)  
Number of Pages: 80 ASIN:
It’s all candy cane cupcakes and peppermint coffee until you find a dead elf on your doorstep.
Only the elf wasn’t a real elf, because elves don’t actually exist – not even at Christmas time. A college student dressed like an elf decided taking a nap in sub-zero winter temps was a good idea. It wasn’t. Anna, the pink-haired baker extraordinaire of Callie’s Cakes, is convinced the student’s death was not an accident. She drags Callie and Kristie along with her as she attempts to discover who killed the elf … um… student.
Will the gals of Callie’s Cakes find the killer before Christmas is ruined?
Cupcakes not included, although you’ll find recipes for all the delicious Christmas cupcakes Anna baked.

About D.E. Haggerty

I grew up reading everything I could get my grubby hands on, from my mom's Harlequin romances to Nancy Drew, to Little Women. When I wasn't flipping pages in a library book, I was penning horrendous poems, writing songs no one should ever sing, or drafting stories which have thankfully been destroyed. College and a stint in the U.S. Army came along, robbing me of free time to write and read, although on the odd occasion I did manage to sneak a book into my rucksack between rolled up socks, MRIs, t-shirts, and cold weather gear. After surviving the army experience, I went back to school and got my law degree. I jumped ship and joined the hubby in the Netherlands before the graduation ceremony could even begin. A few years into my legal career, I was exhausted, fed up, and just plain done. I quit my job and sat down to write a manuscript, which I promptly hid in the attic before returning to the law. But practicing law really wasn’t my thing, so I quit (again!) and went off to Germany to start a B&B. Turns out running a B&B wasn’t my thing either. I polished off that manuscript languishing in the attic before following the husband to Istanbul where I decided to give the whole writer-thing a go. But ten years was too many to stay away from my adopted home. I packed up again and moved to The Hague where, in between tennis matches and failing to save the world, I’m currently working on my next book. I hope I’ll always be working on my next book.

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  1. Thanks for posting! I hope you enjoy the recipe. Disclaimer: this recipe makes way too much frosting. I may have had a sugar-high for days after baking them ;-)

    1. Thanks so much for stopping by. The recipe sounds delicious.

  2. Thank you for being part of the book tour for "Christmas Cupcakes and a Caper" by D. E. Haggerty.

    Delicious sounding recipe that I can't wait to try. Hopefully I'll be tasting while reading this wonderful book.
    2clowns at arkansas dot net