Recipe

Tiny Whiskey Glazed Eggnog Cakes Recipe

Add Step-by-Step Photos	Minitindel / All my dishes 1 year, 1 month ago These whiskey spiked bite-sized cakes are both festive and hard to resist.....the eggnog is homemade no store bought is used... you can make these little babies ahead and freeze them till you use them..... courtesy of pastry queen christmas .. picture from the web.......... More Prep:15m Cook:30m Servings:36	Minitindel
	tiny whiskey glazed eggnog cakes

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Ingredients

1 -cup (2 sticks) unsalted butter at room temp

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- teaspoon freshly grated nutmeg

Glaze

1/4 -cup milk

1/4 -cup whiskey

3 cups powdered sugar

freshly grated nutmeg for garnish

Directions

Preheat oven to 325.

Spray 3 standard size muffin pans with baking spray.

Using an electric mixer fitted with the paddle attachment, beat the butter and sugar in a large bowl on medium speed until light and fluffy, about 2 minutes.

Scrape down the sides of the bowl and add the eggs, one at a time, beating until incorporated after each addition.

Beat in the vanilla and salt.

Turn the speed to low and add the flour 1 cup at a time, beating until incorporated after each addition.

In a medium bowl, using an electric mixer fitted with the whisk attachment, beat the cream until soft peaks form.

Using a large rubber spatula, fold the whipped cream into the butter mixture.

Fold in the whiskey and nutmeg.

Fill the muffin pans three-fourths full with batter. Do not overfill the pans, or the muffins will be difficult to remove.

Tops each with a sprinkling of nutmeg.

Bake for 25-30 minutes, until golden brown around the edges. Remove from the oven and let cool in the pans for 5 minutes, then unmold on wire racks to cool completely.

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To make the whiskey glaze,;..........

whisk together the milk, whiskey, and powdered sugar until combined.

Drizzle over the cakes.

Garnish with a sprinkling of nutmeg.

The cakes can be served immediately, or left until the glaze dries.

makes 3 dozen yummy cakes wait till you try them

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Comments

lanacountry 1 year ago said:
Sounds delish Tink..Thanks!! 55555 :)

juels 1 year ago said:
What great ingredients! Everything works here, thanks for sharing!

lor 1 year ago said:
Oh my gosh... I can almost taste these gems. You've got my 5++++ and the addition of Crown Royal is a huge plus. I know who I am going to bake these for and I also know how appreciative they will be. Thanks so much Tink.

lacrenshaw 1 year ago said:
OooooooooooooooEeeeeeeeeeeeeeeeeeee! I am so wanting to make these right now, no freezing, just eating. Thanks, tink and High 5.
Lorraine

notyourmomma 1 year ago said:
These are beautiful and tasty to boot. YUM.

ahmed1 1 year ago said:
Another great one Mini...

dmajor 1 year ago said:
Yummmmmmmmmmmmmy! This looks like a keeper! I am off from school for a week for the holidays so guess I will have to try these babies out! Thanks and high5!

trigger 11 months, 3 weeks ago said:
They do sound wonderful of course I may have to have a shot of Crown Royal on the side.

Hey I need to make sure it is good enough to bake with.

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