- Cake Flour
- Baking Powder
- Baking Soda
- Granulated Sugar
- Unsalted Butter
- Vegetables Oil
- Vanilla Extract
- Freshly Grated Nutmeg
We can get started you’ll need some cake flour, baking powder, baking soda, salt, some granulated sugar, some unsalted butter softened of room-temperature vegetable oil eggs going to need.some eggnog vanilla extract and some fresh nutmeg now the first thing you want to do is get your oven preheated to 350 the second thing we’ll do is take some mini muffin tins and line them with some liners. I’m using these little foil red ones very festive andnow the first thing. I’m gonna do is. I’m gonna take all my dry ingredients baking powder baking soda and salt give that a good mix with
the cake flour. I’m using cake flour because it really really makes these little cupcakes come out really moist and soft.
I love that but you can also use plain old regular all-purpose flour it would work just as well now to this. I’m going to add in some freshly grated nutmeg and you know personally. I think that whenever using nutmeg if, you can find it you know sort of fresh a hole like this and then grate it yourself it’s always the best way to go just because the flavor is so, much better in my opinion so that’s. why I use it it just there’s you know nutmeg in the eggnog.
I want to put some freshly grated nutmeg into the batter so, you’ve got that done let’s move on to creaming the butter vegetable oil and sugar together. I’m using butter and oil and sometimes, I either use butter or oil but I’m using both because I want the flavor of the butter but I want the oil to give you know make it nice and light and fluffy. I’m just going to clean these together add in the egg and the vanilla so, they’re really well combined for in your eggnog that looks great and now just time to add in our dry ingredients. I mean how easy is this recipe very easy just mix them all in until well combined that looks great all mixed but it’s not overly mixed and that’s really important because,I do want these to be really light and fluffy and delicious and you know you got to make sure.
4You don’t over mix just give it a nice mix and then just fill up all your liner with a small ice cream scoop and mine my ice cream scoop is about a tablespoon and a half measure so, I’ve always asked you know what size is your ice cream scoop the small one is a tablespoon and a half my bigger one is a quarter cup of four tablespoons and I do have other ones that are smaller but these are the ones. I use pretty much in everyday basis once you have them all filled these are going to go into the oven they’ll only bake for about 12 to 15 minutes. you just want to make sure you keep an eye on them because they will cook a lot quicker than a regular cupcake because obviously they’re much smaller and then you wanna let them cool completely before, we get ready to make the frosting. which is gonna be just as easy but really delicious as well so, I’m going to pop these in and i’ll show you what they look like once they’re there my cupcakes baked for 14 minutes and i’ll let them cool completely.
5I put some of them on my platter so, that I can you know pipe some frosting on them so, I’ll we need to get going on making the frosting and then ingredients are gonna need are going to be some confectioner sugar nutmeg cream cheese unsalted butter both softened at room temperature put a leg strap and a little bit of eggnog just to thin it out a touch and of course oh. I’d already mentioned vanilla but of course. you’re gonna need one now for the frosting so, let’s get going in this bowl I’m gonna put in my cream cheese butter and vanilla. I’m just gonna whip mix these with my handheld whisk until they’re nice and creamy and well combined let’s do this that looks good.
6We’re going to add in the confectioner sugar and I’m going to grate in sound fresh nutmeg just to highlight that nutmeg flavor from the cupcakes just give that a good great and then just mix it try not to get covered in perpetual sugar and as this is going you want to add in a loose get a butter of eggnog at a time. you’ll need probably about two tablespoons total or until. you have a really nice thick frosting consistency just spooning my frosting into a disposable piping bag that’s been fitted but just a plain large tip you can use a star tip if you wanted to. I’m just using a regular tip today it’s so, handy to use these and you can all course you know use the regular piping bags the cloth ones or the ones that they’re not disposable but these are just really easy for me to use and I always have them around if, I don’t have this around. I use a ziploc bag snip off on with the corners and there. you go so just top each one with your frosting and then. we’re going to pop some washi tape and sprinkle. some little sprinkles on top one now you can leave them like that and you’ll be adorable and beautiful and delicious but since it is holiday time.
7I’m going to sprinkle over some sprinkles and since we have the red little foils. I’m going to use green sprinkles why not look how festive, I just love these and there we go how cute are they, I’m gonna have to eat one I want this one right here. I like mini cupcakes for party because they’re perfect like to bite you know I like that you can take two bites of something and it’s done because you’re working with a big cupcake which there’s definitely nothing wrong with that you know I said you can take about four or five bites to finish the whole thing and the point of a cocktail party for me and cocktail food is that you munch on a bunch of different things so, I think to biters are perfect no very good the nutmeg and the eggnog was very subtle but yeah it’s just delicious yeah hope.you enjoy spending time with me little are in the kitchen calm to get this recipe along with many others now see you guys next time bye.