1 tsp vanilla extract rum extract can also be used
1 tsp nutmeg
1/2 tsp salt
Cooking Instructions for cupcakes:
Preheat oven to 350 degrees F. Combine flour, sugar, baking powder, salt and nutmeg in a bowl and mix to combine well.
In a large mixing bowl combine Shamrock Farms Eggnog, vegetable oil, vanilla extract and eggs. Once combined, add water to the liquid ingredients and mix to combine. Add wet ingredients to the dry ingredients and mix until well combined. The cupcake batter will be very runny.
Prepare a cupcake pan with paper liners. Scoop or pour cake batter into each cavity, filling 1/2 way full. Bake for 17-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and place pan on a wire rack to cool for approximately 5 minutes, then remove cupcakes from pan. If using a 12-count cupcake pan, repeat process with second half of the batter. Allow to cool completely prior to frosting.
Cooking Instructions for frosting:
Combine softened butter and shortening in a large bowl and mix with an electric mixer until well combined and smooth. Add 2 cups powdered sugar, nutmeg and salt to the butter mixture and mix until well combined. Add 2 tbsp of the Shamrock Farms Eggnog to the mixture, along with vanilla (or rum) extract, and mix until well combined. Add remaining powdered sugar and mix until well combined. Add remaining 2 tablespoons of Shamrock Farms Eggnog and mix until well combined. If a thinner frosting is desired, add additional eggnog, 1/2 tablespoon at a time. Pipe or frost cooled cupcakes.
Desserts, Holiday Recipes, Sweet Treats
This pumpkin pie recipe is pure perfection with Shamrock Farms Heavy Cream both mixed in and whipped for the topping. Thanks to Allison Waken for this recipe.