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Ingredients
- 1 cup (24 tablespoons) unsalted butter, at room temperature
- 2 cups sugar
- teaspoon grated nutmeg
- 1 teaspoon salt; reduce to 1/4 teaspoon salt if you use salted butter
- 1 teaspoons eggnog flavor
- 4 large eggs
- cup dark rum or brandy, optional
- 3 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons baking powder
- 1 cups heavy cream
Preparation
Step 1
1) Preheat the oven to 325F. Line two standard muffin pans with cupcake papers or tulip muffin papers.
2) Beat together the butter, sugar, nutmeg, salt, and eggnog flavor until light and fluffy. Beat the eggs in one at a time, beating well after each addition, and scraping the bottom and sides of the bowl. Stir in the rum or brandy.
3) Whisk the flour and baking powder together. Beat in half the flour mixture, then half the cream. Repeat, being sure to scrape the bottom and sides of the mixing bowl occasionally.