Tuesday, May 10, 2011

Kentucky Derby Mint Julep Cupcakes


I realize this information will not be at all helpful to you now that Kentucky Derby Day has come and gone. However, if you happen to like mint and booze you may wish to incorporate these into your daily diet without needing to fall back on the holiday as an excuse.

In the interest of full discretion I'll say that even though the idea of these is great I'd probably try a different recipe the next time around. They're not bad cupcakes by any means. Just not perfect. The cake is a little too spongy and not cake-like enough for my taste. Because my frosting didn't come together until I added nearly double the amount of powdered sugar the bourbon flavor was almost completely washed out. I don't think anyone I gave them to was disappointed but I want to do better next time. And I guess there will have to be a next time since I still have plenty of bourbon left in the bottle.

In case you're curious, happen to enjoy sugar comas and sponge cake, or flat out don't believe my wild claims, here's the recipe:

Mint Julep Cupcakes
Recipe adapted from Coconut & Lime


1 cup flour
1 cup sugar
6 tablespoons butter, at room temperature
1/2 cup milk
1/2 cup bourbon
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs, at room temperature
6 tablespoons minced fresh mint


Allow the mint to seep in the milk for at least 15 minutes. Preheat oven to 350. Line or grease and flour 12 wells in a cupcake pan. 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 derby frosting.


Derby Frosting
Recipe from Coconut & Lime

4 oz cream cheese, at room temperature
1 1/2 cups confectioners' sugar (I had to use almost twice as much)
1 teaspoon bourbon
3 drops peppermint extract
food coloring, optional


Directions:
In a large bowl, beat together all ingredients until well blended. Add any additional confectioners' sugar as needed until the right consistency is reached. Pipe onto cooled cupcakes.

1 comments:

Meaghan Luby said...

going to be making these like, whoa. i think maybe i'll poke some holes in the cupcake and let them absorb a bourbon syrup... thoughts? looks great though, as per usual. thank you so so much for sharing! love this, love you, love your blog! ha. it's a party. i'll keep you updated if i make this!
-meg
@ http://clutzycooking.blogspot.com