Mint Julep Cupcakes

This is a fun cupcake for the hot summer months.  It's a mint julep in a cupcake!  The addition of a short straw and a few mint leaves complete the mint julep theme.  Don't forget to bake them in silver foil wrappers to mimic the silver julep cups!

Cupcakes
1 cup butter
2 cups sugar
1 1/2 t. vanilla extract
1/2 t. mint extract
4 eggs
2 3/4 cups flour
3 t. baking powder
1 t. salt
1 cup milk
1/2 cup bourbon (or whiskey)
1/2 cup Creme de Menthe

Icing
3 cups sifted powdered sugar
1/2 t. salt
1 t. mint extract
2 t. vanilla extract
1 stick unsalted butter, melted
milk

Cupcakes
Preheat the oven to 350º F, and grease or line 30 cupcake cups.

Combine salt, baking powder, and 1 3/4 cups of the flour. Beat butter, sugar, eggs, and extracts in a large mixing bowl until creamy. Gradually beat in the flour mixture. Add the milk and liquors to the batter, then the rest of the flour (1 cup). Mix as little as possible, just until the batter comes together. Divide the batter evenly among the cupcake cups. Bake for 25-30 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let cool.

Icing
Combine the powdered sugar, salt, extracts and melted butter and beat until creamy. Gradually add milk until the texture is right for piping. When the cupcakes are completely cool, pipe or spread the icing on top. Garnish with cake sparkles or sprinkles, a straw (trimmed to size), and mint leaves

Adapted from Cooking and Booking