![IMG_20111208_145018](https://urbanstove.wordpress.com/wp-content/uploads/2011/12/img_20111208_1450181.jpg?w=225&h=300)
Separate the egg whites and yolks. Measure out the liquid ingredients, set aside; sift together dry ingredients leaving the sugar out, set aside. Place softened butter in the mixer, whip until it is lightened in color and fluffy. Add the egg yolks to the whipped butter one at a time, cream together, making sure everything is fully incorporated. Scrape the sides and bottom of the bowl, add in the liquids with the mixer on medium speed. Mix in the Dry ingredients and set aside. Whip the egg whites with sugar until they have stiff peaks. Fold the whites into the rest of the mix, scoop into lined cupcake mold about ¼ c a piece will yield 10-12 cakes. Bake for 18-20 minutes, or until they pass the toothpick test.
While the cakes are cooking start the brandy syrup and whipped cream topper.
Syrup 3T Water 3T Sugar 2T BrandyHeat the sugar and water in a small sauté pan, add the brandy,cook for a minute or so, remove from the heat let cool slightly before putting it on the cakes. Whipped cream 2/3 c Heavy Cream 1T Sugar ½ t Ground nutmeg Whip in the mixer to stiff peaks, do not over whip, you will make butter. When the cakes come out allow them to cool, then spoon a small amount of the syrup on to each of the cakes, about a teaspoon a piece it will sink into the cake making them extra moist and add a little kick. Add a dollop of whipped cream and a light dusting of nutmeg for garnish.
![IMG_20111208_170044](https://urbanstove.wordpress.com/wp-content/uploads/2011/12/img_20111208_170044.jpg?w=645&h=860)