Wednesday, September 3, 2008
Mint Julep cupcakes (with white chocolate frosting and no less than two kinds of alcohol)
A few months back, a graduate school cohort of mine had to move away. (She was going to work for the Library of Congress - boo hoo on having to move, right?)
Thankfully, most librarians seem to also be foodies. Or at least, they really love to cook.
I got a lot of alcohol that I wouldn't normally drink (along with some ingredients like pomegranate molasses that I still haven't figured out what to make of.)
Another good friend of mine moved away to California a short while ago and, since she seriously shares my passion for cooking, I ended up with a fridge full of condiments which have gone to good use.
But then, I started thinking. I have all this alcohol from the last person. What am I going to do when someone else moves? I'm like a veritable shelter for unwanted condiments whose owners were moving away. Sniff! But at this rate, I will be up to my eyeballs in awesome stuff before I can make anything out of it.
The large bottle of creme de menthe patiently sat in the back of my (1 foot square) liquor cabinet. It stared. "Drink me. You'll love it." But I had a strong feeling that creme de menthe has to be taken in doses.
Mint julep cupcakes to the rescue!
I added a lot of alcohol to these twelve cupcakes. And then, since the alcohol was taken out by baking, I doused them in some Jack Daniels I've been steeping with vanilla beans.
And I added some green food coloring, because the creme de menthe left them a wussy pastel green.
Well, they sure were potent.
As you all may have noticed, I take my pictures outside. My balcony afforded a particularly pleasant and green day, so I thought the cupcakes could use a more natural green than the food coloring inundated in their beings.
Cupcake recipe here, from Cooking and Booking. Frosting recipe here. Also add about 1/2 to 1 tb Jack Daniels after cooled and before frosting.