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Ingredients
- 1 1
- cup sugar
- 1/4 1/4
- cup Gold Medal™ all-purpose flour
- 1 1
- cup eggnog
- 1/4 1/4
- teaspoon freshly grated nutmeg
- 1 1
- cup butter, softened
- Dash salt
Preparation
Step 1
In 2-quart saucepan, stir together 1 cup sugar and 1/4 cup flour with whisk. Beat in 1 cup eggnog and 1/4 teaspoon nutmeg until no lumps remain. Heat mixture over medium heat, beating with whisk until mixture comes to a low boil and thickens enough to coat a spoon. Remove from heat; scrape mixture into bowl. Cool completely, about 45 minutes.
5 Using hand mixer or stand mixer, beat 1 cup butter and dash salt in large bowl until creamy. Pour in cooled eggnog mixture, beating until light and creamy. If Frosting looks curdled or separated, keep beating! It will come together after a few minutes.
6 Spread or pipe frosting onto cooled cupcakes. Garnish with sprinkles. Store in refrigerator