Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Mint Julep Cupcakes
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- Level: Easy
- Total: 1 hr 40 min (includes cooling and chilling times)
- Active: 35 min
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 421
- Total Fat
- 25 g
- Saturated Fat
- 15 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 0 g
- Sugar
- 33 g
- Protein
- 3 g
- Cholesterol
- 94 mg
- Sodium
- 127 mg
Inspired by the bourbon-based cocktail popular in the South, these boozy and minty cupcakes are a perfect way to celebrate derby day. For an extra punch of bourbon, brush some on the tops of the freshly baked cupcakes.
- Level: Easy
- Total: 1 hr 40 min (includes cooling and chilling times)
- Active: 35 min
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 421
- Total Fat
- 25 g
- Saturated Fat
- 15 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 0 g
- Sugar
- 33 g
- Protein
- 3 g
- Cholesterol
- 94 mg
- Sodium
- 127 mg
Ingredients
Vanilla-Bourbon Cupcakes:
Minty Frosting:
Directions
Special equipment:
a pastry bag fitted with a 1/2-inch plain round tip or a resealable plastic bag 12 paper cupcake liners- For the vanilla-bourbon cupcakes: Position a rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin pan with paper liners.
- Whisk together the flour, baking powder and salt in a medium bowl. Split the vanilla bean lengthwise with a paring knife, and scrape down the length with the back of the knife to remove the seeds. Add the seeds and granulated sugar to the bowl of a stand mixer, and beat on medium-high speed for 1 minute. Slowly add the butter, and beat until pale and fluffy, about 5 minutes. While continuing to beat, add the eggs 1 at a time, scraping down the bowl with a spatula as needed. Add the bourbon, and reduce the mixer speed to medium-low (the mixture will look curdled, but that's OK). Beating after each addition until just combined, add in 1/3 of the flour mixture, 1/2 the milk, 1/2 the remaining flour mixture, the remaining milk, then the remaining flour mixture. Divide the batter evenly among the liners in the prepared tin. Clean the mixer bowl and paddle attachment.
- Bake the cupcakes until a toothpick inserted in the center comes out clean, 18 to 20 minutes, rotating halfway through. Cool the cupcakes in the tin on a wire rack for 5 minutes. While they are still warm, brush the tops with the remaining 2 tablespoons bourbon if desired. Transfer them to the rack to cool completely.
- For the minty frosting: Mix the butter, sugar and salt in the bowl of the stand mixer fitted with the paddle attachment on low speed until the sugar has been incorporated, about 2 minutes. Add the liqueur and peppermint extract, and mix on medium-high until smooth. Add the half-and-half, and beat until incorporated. Refrigerate the frosting for about 15 minutes to firm up.
- Pipe the frosting onto the cupcakes with a pastry bag fitted with a 1/2-inch plain round tip or a plastic bag with a tip cut off, using all the frosting. Decorate with mint sprigs and sanding sugar.
