Colorful Mini Cupcakes

1. 1

   Sift the flour with the baking powder, and place the egg white in the refrigerator. Beat the egg yolk, sugar, butter, eggnog and vanila extract together with a pinch of salt, then fold in the flour. Take a 12-cup mini muffin pan and line it with paper muffin liners, then pour the mixture evenly into the cases. Bake in a preheated oven at 350u00b0F for about 15 mins. Remove from the oven and allow to rest for about 5 mins, then loosen the sides of the paper liners. Allow to cool

2. 2

   To make the icing, sift the powdered sugar into a bowl, then beat in the chilled egg whites. Thin the mixture by gradually adding tepid water, a teaspoon at a time, stirring in between. The icing should be thoroughly mixed but still quite thick. Use half of the icing to spread over the top of the cupcakes - you can color this if desired. Next add the food coloring of your choice to the rest of the icing, and, using a piping bag, decorate the cupcakes.

* Per serving · 4 servings · Values may vary.

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