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Eggnog
Cupcakes
A seasonal
favorite, egg nog cupcakes are a sure hit.
Items Needed:
Yellow cake mix
Egg Nog
Nutmeg
Imitation Rum Extract
Egg Nog Frosting
1 Decorator bag or plastic baggie
Directions:
- Add 1 Tbsp. ground nutmeg to the dry cake mix.
Then prepare according to directions on box, EXCEPT substitute 1 cup of
egg nog for the water called for and add 1 tsp. imitation rum extract.
In case your head isn't working like mine doesn't from time
to time, that means if the cake mix says to add 1 ¼
cup water, add 1
cup egg nog and ¼
cup water. Get it!?
- After cupcakes have baked and cooled, frost
with Egg Nog Frosting. Put the frosting in a bag with the tip cut off
and squeeze it around the top of the cupcakes. Then sprinkle with some
ground nutmeg.
- Serve and watch the
smiles appear.
Tips:
- To make full cupcakes, instead of flat ones,
either use a Duncan Hines cake mix or fill the cups more full and make
18-22 cupcakes instead of 24.
- I love the flavor of nutmeg. If you want only a
hint of the nutmeg try adding only 1 tsp. of the nutmeg to your cake
batter.
| Egg Nog
Frosting |
½
butter or margarine, softened
½ cup shortening
1 tsp. imitation rum extract
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3 cups
powdered sugar
¼ cup
+ 2 Tbsp. egg nog |
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Cream butter and
shortening. Add rum extract and mix. Add sugar, one cup at a time and
continue mixing. Scrape sides as needed. Add egg nog. The
frosting should be easy to spread, and still firm so it will hold its
shape. Add more powdered sugar to thicken or more
half and half to thin the frosting—but add in very small increments.
Keep frosting refrigerated when not using. Mix well before use because
it spreads
easier when it’s warm.
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to
Gourmet Cupcakes from Egg Nog Cupcakes
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