Side Pannel
Creme de Menthe Cupcakes
Creme de Menthe Cupcakes
- Recipe Submitted by maryjosh on 12/10/2018
Ingredients List
- 3/4 cup butter, softened
- 1 cup sugar
- 2 large eggs, room temperature
- 1/2 teaspoon mint extract
- 1-1/2 cups cake flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup 2% milk
- 2 tablespoons white (clear) creme de menthe
- Green paste food coloring
- FROSTING:
- 1 carton (8 ounces) mascarpone cheese
- 1/3 cup heavy whipping cream
- 1/4 cup confectioners' sugar
- 4 teaspoons white (clear) creme de menthe
- Green paste food coloring
Directions
Preheat oven to 350°. Cream butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add mint extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk and creme de menthe, beating well after each addition. Transfer two cups batter to a separate bowl. Mix food coloring paste into remaining batter.
Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #12 round tip. Spoon the batters alternately into bag. Pipe batter into 12 paper-lined muffin cups until three-fourths full. Bake until a toothpick comes out clean, 15-20 minutes. Cool 10 minutes; remove from pan to a wire rack to cool completely.
For frosting, stir the mascarpone and whipping cream together until smooth. Add the confectioners’ sugar and creme de menthe; stir until blended. Transfer half the frosting to a separate bowl and mix food coloring paste into remaining frosting. Stir each portion vigorously until stiff peaks form (do not overmix).
Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #12 round tip. Spoon the frostings alternately into the bag. Pipe frosting onto cupcakes. Refrigerate leftovers.
Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #12 round tip. Spoon the batters alternately into bag. Pipe batter into 12 paper-lined muffin cups until three-fourths full. Bake until a toothpick comes out clean, 15-20 minutes. Cool 10 minutes; remove from pan to a wire rack to cool completely.
For frosting, stir the mascarpone and whipping cream together until smooth. Add the confectioners’ sugar and creme de menthe; stir until blended. Transfer half the frosting to a separate bowl and mix food coloring paste into remaining frosting. Stir each portion vigorously until stiff peaks form (do not overmix).
Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #12 round tip. Spoon the frostings alternately into the bag. Pipe frosting onto cupcakes. Refrigerate leftovers.
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