Friday, December 20, 2013
If you want a creamier frosting, add more eggnog. The nog lovers in your life won't complain!
4 eggs, separated
2/3 C butter, softened
1-1/2 C sugar, divided
2-1/3 C all-purpose flour
3 tsp. baking powder
1/2 tsp. ground nutmeg
1/4 tsp. salt
1 C eggnog
1 pkg. (8 oz.) cream cheese, softened
1/4 C butter, softened
3-3/4 C confectioners' sugar
2 Tbsp. eggnog
Freshly grated or additional ground nutmeg
Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350 degrees. Line muffin cups with paper liners.
In a large bowl, cream butter and 1-1/4 cups sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. In another bowl, whisk flour, baking powder, nutmeg and salt; add to creamed mixture alternately with eggnog, beating well after each addition.
With clean beaters, beat egg whites on medium speed until soft peaks form. Add remaining sugar, 1 Tbsp. at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into batter.
Fill prepared muffin cups three-fourths full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
For frosting: in a bowl, beat cream cheese and butter until blended. Gradually beat in confectioners' sugar and eggnog until smooth. Frost cupcakes. Sprinkle with nutmeg. Refrigerate leftovers.
Makes 2 dozen