Creme de Menthe Cupcakes

Desserts

We use creme de menthe, a liqueur that means “mint cream” in French, to add a cool touch to these impressive mascarpone-frosted cupcakes.

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TOTAL TIME: Prep: 30 min. Bake: 15 min. + cooling
YIELD: 1 dozen.

1. Preheat oven to 350°. Cream butter and granulated sugar until light and fluffy. 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. 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. 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. 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.