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| A mint julep cupcake with cream cheese frosting...yum! |
And....they're off!
Living in Kentucky all my life, it's impossible not to feel an adrenaline rush twice in the spring. The first being in March when the NCAA tournament bracket is announced. The second, when the Derby Festival is kicked off in grand style with Thunder over Louisville followed days of hot air balloon races, marathons, countless parties, fabulous hats, and, of course, mint juleps!
Personally, I do not care for the drink itself. Not very Kentuckian of me...I know. That's why I was elated when I discovered that some other baking geeks had turned it into a more palate pleasing offering. After some sleuthing, I took some bits and pieces of recipes (mostly offered by Coconut and Lime and Hostess with the Mostess) and used my own southern intuition. Mammaw would be proud!
Personally, I do not care for the drink itself. Not very Kentuckian of me...I know. That's why I was elated when I discovered that some other baking geeks had turned it into a more palate pleasing offering. After some sleuthing, I took some bits and pieces of recipes (mostly offered by Coconut and Lime and Hostess with the Mostess) and used my own southern intuition. Mammaw would be proud!
Mint Julep Cupcakes
Ingredients:
1 cup flour
1 cup sugar
6 tablespoons butter, at room temperature
1/2 cup milk
1/2 cup bourbon
1 cup sugar
6 tablespoons butter, at room temperature
1/2 cup milk
1/2 cup bourbon
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon salt
2 egg, at room temperature
3 tablespoons minced fresh mint
3 tablespoons minced fresh mint
Directions:
Allow the mint to seep in the milk for at least 15 minutes. Preheat oven to 350. Grease and flour 12 cupcake liners and place in muffin tin. In a large bowl, cream the butter and sugar. Add the egg, mix thoroughly. Add flour, baking powder and salt to the butter mixture. Strain the milk into the bowl and add the bourbon to the rest of the batter and beat until well combined. Fill each well 2/3 of the way full. Bake 12-15 minutes or until a toothpick inserted the center of a cupcake comes out clean or with just one or two dry crumbs. Cool briefly in the pan, then remove cupcakes to wire racks to cool completely before icing with mint buttercream frosting.
Note: I found that slightly muddling the mint with the milk made for a more infused flavor. Also, it allows the recipe to stay true to the concept of the mint julep drink itself. (That or just use 1/2 cup of creme de menthe if you have some!) When it comes time to strain, try a coffee filter. Also, if your batter seems a bit too runny, don't be afraid to add flour 1/8 cup at a time.
Allow the mint to seep in the milk for at least 15 minutes. Preheat oven to 350. Grease and flour 12 cupcake liners and place in muffin tin. In a large bowl, cream the butter and sugar. Add the egg, mix thoroughly. Add flour, baking powder and salt to the butter mixture. Strain the milk into the bowl and add the bourbon to the rest of the batter and beat until well combined. Fill each well 2/3 of the way full. Bake 12-15 minutes or until a toothpick inserted the center of a cupcake comes out clean or with just one or two dry crumbs. Cool briefly in the pan, then remove cupcakes to wire racks to cool completely before icing with mint buttercream frosting.
Note: I found that slightly muddling the mint with the milk made for a more infused flavor. Also, it allows the recipe to stay true to the concept of the mint julep drink itself. (That or just use 1/2 cup of creme de menthe if you have some!) When it comes time to strain, try a coffee filter. Also, if your batter seems a bit too runny, don't be afraid to add flour 1/8 cup at a time.
Mint Buttercream Frosting
Ingredients:
8 oz cream cheese, at room temperature
4 cups confectioners' sugar
2 teaspoons bourbon
2 tablespoons unsalted butter
2 teaspoons peppermint extract
4 cups confectioners' sugar
2 teaspoons bourbon
2 tablespoons unsalted butter
2 teaspoons peppermint extract
1 teaspoon pure vanilla extract
fresh mint sprig or leaf
fresh mint sprig or leaf
Directions:
In a large bowl, beat together all ingredients until well blended. Frost on cooled cupcakes. Garnish with fresh mint sprig or leaf. Note: It's fine to add more confectioners' sugar until you have the proper frosting consistency.
In a large bowl, beat together all ingredients until well blended. Frost on cooled cupcakes. Garnish with fresh mint sprig or leaf. Note: It's fine to add more confectioners' sugar until you have the proper frosting consistency.
