I have had a lot of requests for the recipes on my Food Network’s Cupcake Wars episode, especially the Mint Julep Cupcake! I am honored by all of your requests and I am truly sorry it has taken a bit to post some. As most of you know, I have been a busy girl opening my first store front location in Glendale, Ca. Actually I think I saw a lot of you there!! That night was incredibly magical and I owe it to each and every one of you who have supported me and indulged in my hand crafted cupcakes! It has been a real dream come true to be able to open my store front and bake for all of you. It has definitely been quite a challenge. Who knew about all these things – schedules, what time to be open, what days to be open, delivery or not, etc…there has definitely been a lot of learning going on over here on owning your own cupcakery but I am intrigued and I have been blessed to have amazing fans such as yourself who have given advice or even just been patient with us through our growing process. THANK YOU!
Without further ado… here is the Mint Julep recipe from our Cupcake Wars episode! This gives you plenty of time before the next Kentucky Derby on the May 5th, 2012 – 131 days to be exact! Happy Baking and please let me know if you have any questions or even share some of your experience with the recipe and pictures!!
Mint Julep Cupcakes
- 1 cup butter
- 2 cups sugar
- 1 teaspoons vanilla extract
- ¼ teaspoon mint extract
- 4 eggs
- 2 3/4 cups flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 3/4 cup bourbon (or whiskey)
- 1/4 cup clear Crème de Menthe
Bourbon and Mint Frosting Ingredients:
- 1 Cup Butter – Room Temperature
- 1/3 cup Bourbon (or whiskey)
- ¼ cup Green Crème de Menthe
- Dash of Salt
- 4 cups Powdered Sugar
- A little extra Bourbon for Soaking
- Fresh Mint for Garnish (or a chocolate mint)
Pre-heat oven to 350 Degrees (F). Place 36 liners in a cupcake pans. Whisk salt, baking powder, and 1 3/4 cups of the flour. Cream butter, sugar, eggs, and extracts in a large mixing bowl until creamy (make sure to scrape down the sides of the bowl). 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 until the batter comes together. Fill paper lined cupcake pan with large ice cream scoop. Bake at 350 degrees (F) for 18 to 20 minutes. Cool for 10 minutes before removing from pans. Place on wire rack and cool completely before frosting.
When cooled and before frosting, brush extra bourbon over the tops of all cupcakes to give a little added kick of bourbon.
Bourbon and Mint Frosting:
With paddle attachment, cream butter until smooth. Add salt and 2 cups powdered sugar. Slowly beat in until smooth, add Bourbon and Crème de Menthe and mix on low speed. Add remaining sugar until smooth. Adjust sugar for consistency variances depending on desired outcome of frosting. Frost. Garnish with fresh mint leaf or chocolate mint mold. I also like to add a little green disco dust to make it glitter!
Here are a few photos from my experience…. Hope you enjoy!