HOW TO MAKE NUTELLA CUPCAKES RECIPES
YULETIDE EGGNOG CUPCAKES RECIPE: HOW TO MAKE IT
If I want a creamier frosting on these, I add more eggnog. The nog lovers in your life won't complain! —Salina Moore, Woodward, Oklahoma
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line 24 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. Gradually add remaining sugar, 1 tablespoon 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 large bowl, beat cream cheese and butter until blended. Gradually beat in confectioners’ sugar and eggnog until smooth. Frost cupcakes. Sprinkle with nutmeg. Refrigerate leftovers.
Nutrition Facts : Calories 296 calories, FatContent 12g fat (7g saturated fat), CholesterolContent 71mg cholesterol, SodiumContent 170mg sodium, CarbohydrateContent 44g carbohydrate (33g sugars, FiberContent 0 fiber), ProteinContent 4g protein.
YULETIDE EGGNOG CUPCAKES RECIPE: HOW TO MAKE IT
If I want a creamier frosting on these, I add more eggnog. The nog lovers in your life won't complain! —Salina Moore, Woodward, Oklahoma
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line 24 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. Gradually add remaining sugar, 1 tablespoon 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 large bowl, beat cream cheese and butter until blended. Gradually beat in confectioners’ sugar and eggnog until smooth. Frost cupcakes. Sprinkle with nutmeg. Refrigerate leftovers.
Nutrition Facts : Calories 296 calories, FatContent 12g fat (7g saturated fat), CholesterolContent 71mg cholesterol, SodiumContent 170mg sodium, CarbohydrateContent 44g carbohydrate (33g sugars, FiberContent 0 fiber), ProteinContent 4g protein.
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