Mini Cupcakes with Eggnog

For the mini cupcakes with eggnog, place the muffin cups in the mini muffin tray or grease and flour the tray.

For the batter, beat the egg and sugar until foamy. Stir in the eggnog and then slowly add the oil while stirring.

Now sift the flour and baking powder over the mixture and stir in briefly with a mixer.

Either fill the cups with a coffee spoon or use a piping bag to pipe the batter into the cups.

But be careful – fill only 3/4 high. The dough is exactly enough for 24 pieces.

Bake at 150°C convection oven for about 10-15 minutes.

For the topping of the mini cupcakes with eggnog: whip the cream with sugar and the cream powder (or cream stiffener).

Pipe the topping onto the cooled mini cupcakes and decorate with berries, fruit or chocolate.

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