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Mint Julep Cupcakesmakes 2 dozen cupcakes
1 cup butter
2 cups sugar
1 teaspoon pure vanilla extract
1 teaspoon pure mint extract
2 3/4 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 cup of bourbon (or whiskey) (plus extra for tops of the cakes.)
2 sticks of butter (softened)
4-6 cups of powdered sugar
1/2 tsp mint extract
1 tablespoon bourbon
1/4 cup of milk or cream
Mint leaves for garnishing
Preheat the oven to 350º F, line 24 cupcake tins with liners and set aside.
In a small bowl, combine salt, baking powder, and 1 3/4 cups of the flour.
In a large bowl, beat the butter, sugar, eggs, and extracts in a large mixing bowl until creamy. Gradually beat in the flour mixture until just combined. Add the milk and bourbon to the batter, and then the remaining flour (1 cup). Don't over-mix!
Divide batter equally amongst the 24 tins. Bake for 25-30 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let cool.
Once cool, prick the tops of each cake with a fork and brush tops with bourbon.)
Whip the butter until creamy and pale. Add the powdered sugar a cup at a time until thick and paste-like. (You may not need all 6 cups.)
Add the extract and bourbon and then the milk- 1 tablespoon at a time until frosting is thick and creamy. Add additional powdered sugar or milk if the frosting is too wet or dry.
Swirl or pipe frosting onto cupcakes and garnish with a mint leaf or straw. (Optional.)