Ingredients
3/4 cup butter, softened1 cup sugar2 large eggs, room temperature1/2 teaspoon mint extract1-1/2 cups cake flour1-1/2 teaspoons baking powder1/4 teaspoon salt2/3 cup 2% milk2 tablespoons white (clear) creme de mentheGreen paste food coloringFROSTING:1 carton (8 ounces) mascarpone cheese1/3 cup heavy whipping cream1/4 cup confectioners’ sugar4 teaspoons white (clear) creme de mentheGreen paste food coloring
Preparation
Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes. 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.
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.
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).
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.
