In a mixing bowl, mash together the shortening and sugar.
Add the egg and whisk it all up until it is smooth.
Add the flour, baking powder, salt and nutmeg into the bowl.
Pour in the milk, butter extract and vanilla extract. Mix the batter with a whisk until it is smooth.
Drop the mixture into 24 oiled mini muffin cups about 2/3 full.
Bake the muffins at 350 for 15-18 minutes, the tops my still look pale. Remove them from the oven and allow them to cool.
Combine the ingredients and mix until smooth.
Add food coloring (where required) and stir until desired color is reached.
Dip tops of the muffins into glaze.
Allow glaze to set for 30 minutes before serving.