Eggnog Latte Cupcakes Food

YULETIDE EGGNOG CUPCAKES

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.

EGGNOG LATTE

Steps:

• Pour milk and eggnog into a steaming pitcher and heat to between 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Brew the shot of espresso, then add to mug. Pour the steamed milk and eggnog into the mug, using a spoon to hold back the foam. Spoon foam over the top. Sprinkle nutmeg on top of the foam.

EGGNOG CUPCAKES

Steps:

• Prepare a cupcake pan with cupcake liners and preheat the oven to 350°F (176°C).
• Combine the flour, baking powder, nutmeg and salt in a medium-sized bowl and set aside.
• Add the butter, sugar and oil to a large mixer bowl and beat together until light in color and fluffy, about 3 minutes. Do not skimp on the creaming time.
• Add the eggs one at a time, mixing until mostly combined after each. Add the vanilla extract with the second egg. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• Add half of the dry ingredients to the batter and mix until mostly combined.
• Slowly add the eggnog and mix until well combined.
• Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
• Fill the cupcake liners just over 1/2 full and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
• Remove cupcakes from the oven and place cupcakes on a cooling rack to cool.
• Combine the butter and shortening in a large mixer bowl and mix until well combined.
• Add 2 cups of powdered sugar and mix until well combined and smooth.
• Add 2 tablespoons of eggnog, the rum extract, nutmeg and salt and mix until well combined and smooth.
• Add the remaining powdered sugar and mix until well combined and smooth.
• Add remaining eggnog and mix until well combined and smooth.
• Frost the cupcakes with buttercream and sprinkle with a little nutmeg, if desired.

LEFTOVER EGGNOG LATTE

Steps:

• On the stove (or in the microwave) heat eggnog and milk together, stirring frequently until it begins to steam (don't let it begin to boil). Remove from heat and use a whisk or handheld milk frother to whisk the milk until foamy.
• Add hot coffee or espresso to your 12-ounce coffee cup. Pour eggnog mixture over the top. Taste and add sugar if you like a sweeter latte before adding optional toppings if desired.
• Enjoy!

EGGNOG LATTE

Steps:

• Pour the espresso into a large mug. Top with most of the frothy milk, then the eggnog or advocaat.
• Stir, add the rest of the milk and sprinkle with the nutmeg and cinnamon to serve.

EGGNOG LATTE

Steps:

• Pour the espresso into a mug.
• Combine the eggnog and milk in a milk steamer and steam according to manufacturer's instructions.
• Pour the steamed eggnog-milk mixture into the mug and then top with the foam.

EGGNOG CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Beat cake mix, 1 1/4 cups eggnog, eggs, 1/2 teaspoon nutmeg, and 1/2 teaspoon vanilla extract in a bowl using an electric mixer on low until batter is blended. Increase speed to medium and beat for 2 more minutes. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 18 to 20 minutes. Transfer cupcakes to a wire rack to cool completely.
• Beat butter and cream cheese together in a bowl using an electric mixer until smooth and creamy. Gradually beat confectioners' sugar, alternating with small amounts of 1/4 cup eggnog and ending with confectioners' sugar, into butter mixture using an electric mixer on low speed until icing is smooth and fluffy. Beat 1/2 teaspoon vanilla extract and 1/2 teaspoon nutmeg into icing until incorporated; spread over cooled cupcakes.

EGGNOG CUPCAKES

Steps:

• Preheat the oven to 350Ëš F. Line 18 cupcake pans with paper liners.
• In a medium bowl, combine the flour, baking soda, baking powder, salt and nutmeg; whisk to combine.
• In the bowl of an electric mixer, combine the rum, eggnog, vegetable oil, vinegar, and sugar. Beat on medium-low speed until well blended.
• Add in the dry ingredients and mix on low speed just until incorporated.
• Divide the batter between the prepared cupcake liners, filling the cups 2/3 full. Bake 22-24 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
• To make the frosting, place the butter in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until smooth, 20-30 seconds. Add in the powdered sugar, salt and nutmeg, and mix on medium-high speed until incorporated and smooth, about 1 minute. Scrape down the sides of the bowl. Add in the eggnog and whip on medium-high speed until light and fluffy, 4 minutes. With the mixer on medium-low speed, blend in the rum.
• Fill a pastry bag with the frosting and decorate the cooled cupcakes as desired. Sprinkle with ground cinnamon or grated nutmeg, and garnish with cinnamon sticks if desired.