These mint julep cupcakes are from the blog Erin Cooks, where you can get the recipe, which is from the cookbook Booze Cakes by Krystina Castella and Terry Lee Stone (see our interview with Terry Lee Stone here). Here's some of her advice:
Here’s a tip for you to keep in mind when you’re baking the cupcakes. Don’t use baking cups! You’ll end up with a much smoother cake edge if you abstain from paper linings and just liberally lube you’re muffin tin with cooking spray. After all, a Mint Julep consumer would probably never want to be thought of as rustic. The horror!
This recipe and the accompany pieces may seem like a lot of steps but it’s actually quite quick to whip up and assemble. The payoff is an extremely tasty combination of rich cake spiked with mint, filled with a creamy savory filling, and covered in a velvety chocolate syrup that ties the whole plate together. Under general circumstances I would never say this, but perhaps on occasion it’s better to eat your booze with a fork rather than sip it in a pretty glass.
Here’s a tip for you to keep in mind when you’re baking the cupcakes. Don’t use baking cups! You’ll end up with a much smoother cake edge if you abstain from paper linings and just liberally lube you’re muffin tin with cooking spray. After all, a Mint Julep consumer would probably never want to be thought of as rustic. The horror!
This recipe and the accompany pieces may seem like a lot of steps but it’s actually quite quick to whip up and assemble. The payoff is an extremely tasty combination of rich cake spiked with mint, filled with a creamy savory filling, and covered in a velvety chocolate syrup that ties the whole plate together. Under general circumstances I would never say this, but perhaps on occasion it’s better to eat your booze with a fork rather than sip it in a pretty glass.
Comments