Monday, July 9, 2012

Mint Julep Cupcakes


I had made these a while back and forgot to post them! What makes it better is I got to use some of the mint that I grew. Hubby has been on a mint julep kick ever since our trip to the Peabody Hotel, so I thought he might enjoy these little gems. They would be perfect for a Kentucky Derby Party or Saint Patrick’s Day so bookmark this to make. They where a big hit with everyone who had one so I’ll be making them again for sure.

Makes 33 cupcakes using a 1/4 cup measuring spoon.

Mint Julep Cupcakes
(Adapted from Cooking and Booking)

Printer Friendly Version

1 cup butter
2 cups sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon mint extract
4 eggs
2 3/4 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup bourbon (or whiskey)
1/2 cup Crème de Menthe

Preheat the oven to 350º F, and grease or line 30 cupcake cups.

Combine salt, baking powder, and 1 3/4 cups of the flour.


Beat butter, sugar, eggs, and extracts in a large mixing bowl until creamy.


Gradually beat in the flour mixture.


Add the milk and liquors to the batter, then the rest of the flour (1 cup).


Mix as little as possible, just until the batter comes together.


Divide the batter evenly among the cupcake cups.


Bake for 25-30 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let cool.


3 cups sifted powdered sugar
1/2 teaspoon salt
1 teaspoon mint extract I used Crème de Menthe instead
2 teaspoons vanilla extract
1 stick unsalted butter, melted

Combine the powdered sugar, salt, extracts and melted butter and beat until creamy.


Gradually add milk until the texture is right for piping.


When the cupcakes are completely cool, pipe or spread the icing on top. Garnish with cake sparkles or sprinkles, a straw (trimmed to size), and mint leaves.


1 comment: