Hello cakers!
I found a recipe for eggnog cupcakes that always turns out perfectly domed, perfect texture, etc. (yay!) I would very much like to adapt this for other flavors, but the recipe does not use any eggs and calls for eggnog (obviously) as the main liquid ingredient.
What can I use instead of the 'nog? I've got milk, buttermilk, evap milk & sweetened condensed milk...even half n' half.
And how many eggs would I now need to use?
Am hoping you cake chemists out there know more than me about how to translate this one.
Thanks in advance guys!
2
replies
oftheeicing
Posted 17 Dec 2015 , 4:05am
post #2 of 3
Why not google a recipe for homemade eggnog? You could even make it raw since the eggs will be cooked in the cake :-).
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