CUPCAKES

1. Heat oven to 350 degrees F. Line each cupcake well with a cupcake liner; set aside.
2. In a medium bowl, whisk flour, baking powder, nutmeg and salt; set aside.
3. In a large bowl using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, rum and vanilla extract, mix until just combined.
4. On low speed, add flour mixture alternating parts with eggnog and mix until just combined.
5. Pour batter into cupcakes about 1/2 to 3/4 full. Bake for 18 to 22 minutes or until a toothpick inserted in center comes out clean. Allow cupcakes to cool to room temperature before frosting.

EGGNOG BUTTERCREAM

1. In a large bowl using an electric mixer on medium speed, beat butter until completely softened.
2. On low speed, mix in 3 cups of powdered sugar with 3 tablespoons of eggnog, rum, and nutmeg. Continue mixing until frosting becomes uniform in texture.
3. Gradually add more powdered sugar 1 cup at a time with 1 tablespoon of eggnog at a time until a soft spreadable consistency is achieved. Note: use more eggnog if buttercream is too dry or add more sugar if too wet.
4. Separate buttercream into 2 parts. Add blue gel coloring to only one part of the buttercream and mix color in thoroughly.

ASSEMBLY

1. Cut cones to desired height and frost the sides with buttercream; set aside.
2. Spread a small amount of white buttercream onto cupcakes and sprinkle the edge with white nonpareils to resemble “snow.” Insert a frosted ice cream cone upside-down onto cupcake; set aside.
3. Fill two piping bags each with its own color, fit bag with an open or closed star tip (I used Ateco 26). Pipe stars from the bottom of the cone working up to the tip. Place a pearl color coated candy on top (I used Sixlets). Before frosting dries, add sprinkles, if desired. ENJOY!