Instructions

CUPCAKES

1. Adjust an oven rack to the center position and heat oven to 350 degrees. Line cupcake pans with cupcake liners.
2. In the bowl of a stand mixer, whisk together the flour, sugar, baking powder, nutmeg and salt. In a glass liquid measuring cup, combine the 3 eggs, ½ cup eggnog and vanilla extract.
3. Add the butter and remaining eggnog to the flour mixture and with the paddle attachment attached, beat together on medium speed until the batter is light and airy, about 2 minutes.
4. Add the egg mixture to the batter in 3 additions, blending on low speed after each addition until combined.  Divide batter between prepared cupcake pans.
5. Bake cakes until a toothpick inserted in the center comes out with a few moist crumbs attached, about 30 minutes, rotating about halfway through baking. Let cakes cool in their pans on wire racks for 10 minutes, then invert onto racks and
   cool completely.

WHISKEY SWISS MERINGUE BUTTERCREAM

1. 
   Place egg whites and sugar in the bowl of a stand mixer and whisk them together by hand to combine. Fill a medium saucepan with 1 to 2 inches of water. Heat water over medium-high heat and when the water starts to bubble, place the bowl with the egg white mixture on top, creating a double boiler. Attach a candy thermometer to the bowl and cook until the temperature reaches 160 degrees. Once the egg white mixture reaches 160 degrees, carefully remove the thermometer and attach the bowl to the stand mixer, with the whisk attachment attached. Beat the egg white mixture on high speed for 10 minutes, until it holds medium-stiff peaks. The outside of the bowl should be room temperature at this point.
2. Replace the whisk attachment with the paddle attachment and on low speed, add the butter a tablespoon at a time, and then add the whiskey and nutmeg. Once combined, increase the mixer speed to medium-high and beat until the buttercream is silky and smooth, about 5 minutes. During the last minute of mixing, reduce the mixer speed to low to remove air bubbles.

ASSEMBLE

1. Fit a piping bag with Ateco piping tip #827 and fill piping bag with buttercream. Pipe swirls on top of each cupcake. Finish off the cupcakes with a sprinkle of freshly grated nutmeg.