Mint Julep Cupcakes

By Keep It Simple Syrup      

April 2, 2016

Mint Julep Cupcakes 0 0 5 0

Vanilla cupcakes with Bourbon cream filling and Spearmint-kissed butter cream icing. Serve these at your Derby Party, or enjoy a taste of Spring, year-round!

Ingredients

Spearmint-kissed butter cream icing

1 cup (2 sticks) unsalted butter, softened

3 – 4 cups 10x (powdered) sugar, sifted

¼ teaspoon salt

2 tablespoons Spearmint Keep It Simple Syrup®

2 – 3 tablespoons milk or heavy cream

Bourbon cream filling

1/3 cup granulated sugar

3 tablespoons cornstarch

1/4 teaspoon salt

2½ cups milk

1½ teaspoon bourbon

Directions

Spearmint-kissed butter cream icing

1Beat butter with a mixer on medium speed for a few minutes until light and fluffy. Turn your mixer to the lowest speed (to avoid a mess!) and gradually add 3 cups of powdered sugar until it has been fully incorporated into the butter. Increase mixer speed to medium and add KISS, salt, and 2 tablespoons of the milk (or cream) and beat for another 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.

Bourbon cream filling

1In a 2 quart saucepan, combine 1/3 cup sugar, cornstarch, & salt. Slowly stir in milk. Bring to a boil, and cook, stirring constantly, over medium heat until mixture thickens. Cook for additional 2 to 3 minutes. Remove from heat. Stir in bourbon.

2Pour into shallow pan. Cover with plastic film placed directly in contact with the surface of the cream to prevent a skin from forming. Cool and chill as quickly as possible.

Assembly

1Bake vanilla cupcakes using your recipe of choice; let cool completely.

2Prepare the bourbon filling; cool and chill thoroughly.

3Spoon the filling into a pastry bag attached with a long narrow tip. Insert the tip through the top of each cupcake to a depth of about one inch and dispense ~1 teaspoon. Do not overfill!

4Prepare the icing and use it to fill another pastry bag attached with a wide star tip. Frost the tops of each cupcake with a decorative swirl.

5Sprinkle with clear course sugar, & garnish with fresh mint just before serving. (Cold mint will wilt!)

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