Tiny Whiskey Glazed Eggnog Cakes

The Pastry Queen called these tiny in the title -- but they are standard-sized cupcakes. Since she is from Texas, I suppose they might be tiny to her, especially considering she does most of her "normal" versions in a Texas-size muffin pan, but to the rest of us, they are normal.

This recipe says it is an eggnog cake, but there isn't any eggnog in the recipe. Just lots of eggs, whipping cream, whiskey and nutmeg -- she has a recipe for homemade eggnog in the book though, and I think Chris is planning to make some later tonight. -- and from the looks of that recipe those are the base ingredients for eggnog.

The cakes are very delicately flavored, with just a hint of whiskey and nutmeg in a basic pound cake. With the glaze and nutmeg garnish the sweetness is intensified a bit, and even more of the nutmeg/whiskey combination comes out. Yum. She said in the recipe that she used Crown Royal for the whiskey so we went with that.

Ingredients

1 cup (2 sticks) unsalted butter at room temp

3 cups sugar

6 large eggs

1 tsp vanilla extract

1 tsp kosher salt

3 cups all-purpose flour

1 cup heavy whipping cream

1/4 cup whiskey (Crown Royal is good)

2 tsp freshly grated nutmeg

Glaze

1/4 cup milk

1/4 cup whiskey

3 cups powdered sugar

freshly grated nutmeg for garnish

Preheat oven to 325. Spray 3 standard size muffin pans with baking spray. Using an electric mixer fitted with the paddle attachment, beat the butter and sugar in a large bowl on medium speed until light anf fluffy, about 2 minutes. Scrape down the sides of the bowl and add the eggs, one at a time, beating until incorporated after each addition. Beat in the vanilla and salt. Turn the speed to low and add the flour 1 cup at a time, beating until incorporated after each addition.

In a medium bowl, using an electric mixer fitted with the whisk attachment, beat the cream until soft peaks form. Using a large rubber spatula, fold the whipped cream into the butter mixture. Fold in the whiskey and nutmeg.

Fill the muffin pans three-fourths full with batter. Do not overfill the pans, or the muffins will be difficult to remove. Tops each with a sprinkling of nutmeg. Bake for 25-30 minutes, until golden brown around the edges. Remove from the oven and let cool in th epans for 5 minutes, then unmold on wire racks to cool completely.

To make the whiskey glaze, whisk together the milk, whiskey, and powdered sugar until combined. Drizzle over the cakes.

Garnish with a sprinkling of nutmeg. The cakes can be served immediately, or left until the glaze dries.