Mint Julep Cupcakes

Ingredients:

Vanilla Bourbon Cupcakes

• 1.5 cups premium flour
• 1.5 tsp baking powder
• 1/4 teaspoon fine salt
• 1 vanilla bean
• 2/3 cup granulated sugar
• 165 g unsalted butter at room temperature
• 2 large eggs at room temperature
• 1/4 cup bourbon + 2 tablespoons for greasing (optional)
• 0.5 cups of milk
• Fresh mint leaves, for garnish
• Special equipment: a pastry bag with a 1/2-inch round tip or a zip-lock bag, 12 paper cupcake liners

Mint glaze

• 165 g unsalted butter at room temperature
• 2 cups powdered sugar
• A pinch of fine salt
• 1 teaspoon mint liqueur
• Brown decorative sugar, for decoration
• A few drops of peppermint extract
• 1.5 tbsp. low-fat cream (10%)

Preparation:

1. Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Line a 12-cupcake pan with paper liners.
2. Vanilla Bourbon Cupcakes:
   
   In a medium bowl, whisk together the flour, baking powder, and salt. Split the vanilla bean in half lengthwise and scrape out the seeds with the back of a knife. Place the vanilla seeds and granulated sugar in the bowl of a stand mixer and mix on medium speed for 1 minute. Slowly add the butter and beat until pale and fluffy, about 5 minutes.
3. While continuing to beat, add the eggs one at a time, scraping down the sides of the bowl with a spatula as needed. Add the bourbon and reduce the mixer speed to medium-low (the mixture will look curdled, but this is normal). Add 1/3 of the flour mixture, half the milk, half the remaining flour, the remaining milk, then the remaining flour, beating after each addition until fully incorporated. Divide the batter evenly among the prepared pans. Clean the mixer bowl and paddle attachment.
4. Bake the cupcakes until a toothpick inserted into the center comes out clean, 18-20 minutes, rotating the pan halfway through baking. Let the cupcakes cool in the pan on a wire rack for 5 minutes. While still warm, brush the tops with the remaining 2 tablespoons of bourbon. Transfer the cupcakes to a wire rack to cool completely.
5. Mint glaze:
   
   Combine the butter, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until the sugar is incorporated into the butter, about 2 minutes. Add the liqueur and peppermint extract and beat on medium-high speed until smooth. Add the heavy cream and beat until fully incorporated. Refrigerate the icing for about 15 minutes to set.
6. Pipe the frosting onto the cupcakes using a piping bag fitted with a 1 cm round tip or a plastic bag with the corner snipped off. Garnish with mint sprigs and a dusting of brown sugar.