Ingredients
For the Cake * * * *
1/2 cup (3 1/2 ounces) vegetable oil
1/2 cup (4 ounces) softened butter
3 large eggs
1 1/4 cup (8 3/4 ounces) sugar
1/2 teaspoon salt
1/4 teaspoon eggnog flavor
1/4 teaspoon nutmeg
2 1/4 cup (9 1/2 ounces) King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1 cup (8 ounces) milk
For the Glaze * * * *
3/4 cup (3 ounces) glazing or confectioners’ sugar
3 to 4 drops eggnog flavor
2 to 3 tablespoons eggnog or heavey cream
1 drop yellow food coloring, if desired
Preparation
Preheat the oven to 350�F. Lightly grease the wells of a holiday mini-cake pan or 12 silicone cupcake molds.
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 2 tablespoons batter per cup, for the holiday cupcake pan; or 1/4 cup batter per silicone cupcake mold. Bake for 16 to 18 minutes, until the cakes spring back when touched in the center. Cool for 10 minutes in the pan, then turn out onto a rack.
To finish, sprinkle with confectioners’ sugar. Or whisk the glaze ingredients together, and drizzle over the cakes. Yield: 30 mini cakes.
Variation: Bake in a full-size (9-cup minimum) bundt-style pan for 50 to 60 minutes.
