Tiny Whiskey-Glazed Eggnog Cakes |
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Prep Time: 60 Minutes Cook Time: 35 Minutes |
Ready In: 95 Minutes Servings: 4 |
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The Pastry Queen Christmas Ingredients:
1 cup unsalted butter, at room temperature |
3 cups sugar |
6 large eggs |
1 teaspoon vanilla extract |
1 teaspoon kosher salt |
3 cups all-purpose flour |
1 cup heavy whipping cream |
1/4 cup whiskey (crown royal) |
2 teaspoons freshly grated nutmeg |
1/4 cup milk |
1/4 cup whiskey (crown royal) |
3 cups powdered sugar |
freshly grated nutmeg |
Directions:
1. Preheat oven to 325°; grease standard muffin pans with butter; dust pans with flour, then knock out the excess.
2. Use an electric mixer fitted with paddle attachment—beat the butter and sugar in a big bowl on medium speed until light and fluffy, about 2 minutes.
3. Scrape down sides of bowl; add eggs, one at a time, beating until incorporated after each addition.
4. Beat in the vanilla and salt; turn speed to low and add flour 1 cup at a time, beating until incorporated after each addition.
5. In another bowl, using electric mixer w/ whisk attachment, beat the cream until soft peaks form.
6. Using a large rubber spatula, fold the whipped cream into the butter mixture; fold in whiskey and nutmeg.
7. Fill the muffin pans 3/4 full with batter (do not overfill or the muffins will be difficult to remove).
8. Top each with a sprinkling of nutmeg; bake 25-30 minutes, until golden brown around the edges.
9. Remove from oven and let cool in pans for 5 minutes, then unmold on wire racks to cool completely.
10. Make whiskey glaze: whisk together the milk, whiskey, and powdered sugar until combined; drizzle over the cakes.
11. Garnish with a sprinkling of nutmeg; can serve immediately or left until the glaze dries.
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