Mollys vibrant Mint Cupcakes with Cream Cheese Frosting taste as bright as they look!Watch #GirlMeetsFarm on Sundays @ 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe https://foodtv.com/3wnX5qsSubscribe to Food Network http://foodtv.com/YouTubeCookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage with a taste of the Midwest, too.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Mint Cupcakes with Cream Cheese FrostingRECIPE COURTESY OF MOLLY YEHLevel: EasyTotal: 1 hr 30 min (includes cooling time)Active: 25 minYield: 12 cupcakesIngredientsCupcakes:1 cup firmly packed fresh mint leaves1/2 cup whole milk 1 1/2 cups all-purpose flour 1/2 cup almond meal 1 teaspoon kosher salt 1 teaspoon baking powder 1/4 teaspoon baking soda Zest of 1 lemon 1 1/4 cups granulated sugar 3/4 cup extra-virgin olive oil 2 large eggs 1/2 teaspoon vanilla Frosting:12 tablespoons (3/4 cup) unsalted butter, softened12 ounces cream cheese, softened 2 1/4 cups confectioners' sugar 4 1/2 teaspoons vanilla extract 3/4 teaspoon almond extract Pinch kosher salt 2 cups crushed pistachios, for toppingDirectionsFor 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.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork#MollyYeh #GirlMeetsFarm #FoodNetwork #MintCupcakes #CreamCheeseFrostingMolly Yeh's Mint Cupcakes with Cream Cheese Frosting | Girl Meets Farm | Food Networkhttps://www.youtube.com/watch?v=TYXtsijiCaA
