Name: Creme de Menthe Cupcakes
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Creme de Menthe Cupcakes

1. 3/4 cup butter, softened -

2. 1 cup sugar -

3. 2 large eggs, room temperature -

4. 1/2 teaspoon mint extract -

5. 1-1/2 cups cake flour -

6. 1-1/2 teaspoons baking powder -

7. 1/4 teaspoon salt -

8. 2/3 cup 2% milk -

9. 2 tablespoons white (clear) creme de menthe -

10. Green paste food coloring -

11. Frosting: -

12. 1 carton (8 ounces) mascarpone cheese -

13. 1/3 cup heavy whipping cream -

14. 1/4 cup confectioners' sugar -

15. 4 teaspoons white (clear) creme de menthe -

16. Green paste food coloring -

How to cook deliciously - Creme de Menthe Cupcakes

1. Stage

Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes. Add the eggs, 1 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 2 cups batter to a separate bowl. Mix food coloring paste into remaining batter.

2. Stage

Cut a small hole in the tip of a pastry 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.

3. Stage

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).

4. Stage

Cut a small hole in the tip of a pastry bag; insert a #12 round tip. Spoon the frostings alternately into the bag. Pipe frosting onto cupcakes. Refrigerate leftovers.