MINT CREAM CHEESE FROSTING RECIPES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cavity cupcake pan with liners.
• Add the mint and milk to the carafe of a high-powered blender and blend until the mixture is very smooth and the milk is bright green.
• In a medium bowl, whisk together the flour, almond meal, salt, baking powder, baking soda and lemon zest. In a large bowl, whisk together the granulated sugar and oil until combined. Add the eggs one at a time to the sugar-oil mixture, whisking very well after each, and then add the vanilla. Add the dry ingredients and mint mixture in three alternating additions, whisking after each until just combined.
• Pour into the cupcake liners so the batter comes up about halfway. Bake until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool in the pans for 10 minutes and then transfer it to a wire rack to cool completely.
• For the frosting: Meanwhile, add the butter and cream cheese to a large bowl. Beat with a hand mixer or the paddle attachment of a stand mixer until smooth and combined. Gradually add the confectioners' sugar and beat to combine. Beat in the extracts and salt. Transfer to a pastry bag or large ziptop bag and snip the tip.
• Pipe frosting onto the tops of the cooled cupcakes. Roll the top of each cupcake in the crushed pistachios.

Steps:

• In food processor, place cream cheese, butter and powdered sugar. Cover; process, using on-and-off pulses, until mixture comes together into a ball. Add mint extract; process just until incorporated.
• Place dough on work surface sprinkled with additional powdered sugar. Add a few drops food color to center of dough; knead until dough is evenly tinted. Roll dough into ropes; cut into small pieces. Roll each piece into a ball; place on waxed paper.
• Flatten each ball with a fork. Let stand 2 hours or until dry.