Name: Eggnog Cupcakes
Yield: 12
Ingredients: 1⅔ c all-purpose flour; 1c sugar, granulated; 1¼ t baking powder; ¾ c butter, salted, room temperature; 3 egg whites; ½ t vanilla extract; ½-¾ t ground nutmeg; ¾ c eggnog; ¼ c milk; ½ c butter, salted; ½ c shortening; 4 c powdered sugar; 4 T eggnog; ¼ t rum extract; 1t ground nutmeg

Eggnog Cupcakes

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Bravo XL Oven

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Servings

12 servings

Author

NuWave

Ingredients

1⅔ c all-purpose flour
1c sugar, granulated
1¼ t baking powder
¾ c butter, salted, room temperature
3 egg whites
½ t vanilla extract
½-¾ t ground nutmeg
¾ c eggnog
¼ c milk

Eggnog Icing

½ c butter, salted
½ c shortening
4 c powdered sugar
4 T eggnog
¼ t rum extract
1t ground nutmeg

Directions

Preheat oven to 350°F.
Whisk together flour, sugar, and baking powder in a large mixing bowl. Add butter, egg whites, vanilla, nutmeg, eggnog, and milk. Mix on medium speed just until smooth. Do not overmix.
Fill Silicone Cupcake Liners a little more than halfway. Bake 15-18 min.
Allow to cool for 1-2 min. Remove from Liners. Place on a cooling rack to finish cooling.

For Icing

Combine butter and shortening. Mix until smooth. Add 2c of powdered sugar. Mix until smooth.
Add eggnog, rum extract, and nutmeg and mix until smooth. Add remaining powdered sugar and mix until smooth.

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