Eggnog Cake

By michaelmeiner

Ingredients

• 1/2 cup (3 1/2 oz.) vegetable oil
• 1/2 cup (4 oz.) softened butter or margarine
• 3 large eggs
• 1 1/4 cups (8 3/4 oz.) sugar
• 1/2 teaspoon salt
• 1/4 teaspoon eggnog flavor
• 1/4 teaspoon nutmeg
• 2 1/4 cups (9 1/2 oz.) flour
• 2 teaspoons baking powder
• 1 cup milk
• GLAZE
• 3/4 cup confectioner's sugar
• 3 to 4 drops eggnog flavor
• 2 to 3 Tablespoons eggnog or heavy cream
• 1 drop yellow food coloring

Details

Servings 1

Preparation

Step 1

Preheat oven to 350. Line a 12 cup cupcake tin.

Beat the oil, butter, eggs, sugar, salt, eggnog flavor and nutmeg until pale yellow and thick.

Whisk the flour and baking powder together and blend into the egg mixture alternately with the milk, beating until smooth. Use 1/4 cup batter per cupcake. Bake 16 to 18 minutes until cakes spring back when touched in the center. Cool 10 minutes in the pan and then turn out onto a rack.