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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Another one for my to bake list. I got this off of a great blog Ingredients:
4 cups cake flour (not self-rising) |
2 teaspoons baking powder |
2 teaspoons baking soda |
1 1/2 teaspoons salt |
1 cup unsalted butter, softened |
2 cups sugar |
2 teaspoons vanilla |
4 large eggs |
1 3/4 cups eggnog |
1/4 cup dark rum |
1 cup chilled whipping cream |
8 ounces mascarpone |
2 teaspoons coffee extract |
1/4 cup ground coffee |
2 -3 cups confectioners' sugar (depending upon how thick you prefer frosting) |
Directions:
1. The Cake:.
2. Preheat oven to 350°F and line twenty-four 1/2-cup muffin cups with paper liners.
3. Into a bowl, sift together flour, baking powder, baking soda, and salt.
4. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy and beat in vanilla.
5. Add eggs 1 at a time, beating well after each addition, and with mixer on low speed beat in eggnog and rum until just combined.
6. Add flour mixture in 3 batches, beating until just combined after each addition.
7. Bake for approx 20 minutes.
8. The Frosting:.
9. Whip up whipping cream in mixer until soft peaks begin to form.
10. Fold in mascarpone, coffee extract, and coffee grinds.
11. Then while mixing over low speed, slowly add the confectioner's sugar one cup at a time, being careful not to over whip frosting.
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