Absinthe, Almond, Black Currant and Cherry Cupcakes with Poppy Seeds
Total Time: 45 min
Prep 20 min
Cook 25 min
Yield: 24 cupcakes
Ingredients
2 sticks (1 cup) butter
1 cup sugar
2 eggs
1/4 teaspoon almond extract
2 drops electric green food coloring
2/3 cup absinthe
1/4 cup heavy whipping cream
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup loosely-packed almond meal
3/4 cup black currants
2/3 cup drained and chopped morello cherries
1/2 teaspoon poppy seeds
Port Wine Black Currant Swiss Merengue Buttercream, recipe follows
Directions
Preheat the oven to 325 degrees F. Place 24 cupcake liners in cupcake pans.
In an electric mixer with the paddle attachment, cream the butter and sugar for
2 minutes. Scrape down the sides of the bowl, and then add the eggs one at a
time. Add the almond extract and food coloring.
In a separate bowl, combine the absinthe and heavy whipping cream. In another
bowl, sift the flour, baking powder and salt.
Turn the mixer to the lowest setting, and then add the almond meal, flour
mixture and absinthe mixture, alternating the ingredients, starting with the
dry and ending with the dry. Scrape down the bowl to make sure all the
ingredients are fully combined. Add the currants, cherries and poppy seeds, and
fold by hand into the batter.
Fill the cupcake liners with 2 1/2 ounces of cupcake batter. Bake for 21
minutes. After cooling, frost with the Port Wine Black Currant Swiss Merengue
Buttercream.
This recipe was created by a contestant during a cooking competition. The Food
Network Kitchens have not tested it for home use, therefore, we cannot make any
representation as to the results.
Port Wine Black Currant Swiss Merengue Buttercream:
Black Currant Preserves:
3 cups black currants
1 cup grape juice
1 cup sugar
2 tablespoons premium fruit pectin, such as Sure-Jell
Buttercream:
1 1/4 cup sugar
5 egg whites
1/2 vanilla bean, seeded
Dash of salt
1 pound butter, at room temperature (slightly moist on the outside but cold
inside)
2 tablespoons vanilla extract
1/2 cup port wine
For the black currant preserves: Combine and dissolve the currants, grape
juice, sugar and pectin in saucepan. Cook on medium to high heat, stirring
constantly. When the mixture reaches a boil, continue to cook for 2 minutes.
Cool in the refrigerator.
For the buttercream: Dissolve the sugar, egg whites, salt and vanilla bean
seeds over a double boiler. Lightly whisk until the egg white mixture is hot to
the touch. Pour the hot whites into a room-temperature mixing bowl and whip
with a whisk attachment on high until stiff peaks form and the mixture is
double in volume.
Cut the butter into 2-inch pieces. Change to a paddle attachment and slowly add
a few pieces of butter at a time. Continue beating until the mixture begins to
look light and fluffy. Stop the mixer and scrape the bowl. Reduce the speed to
low. Add the vanilla extract and continue to beat on LOW speed for 45 seconds.
Once thoroughly combined, slowly add the port wine and 1/2 cup black current
preserves, and then beat on medium to high speed until all ingredients are
fully combined, an additional 45 to 60 seconds.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
------------------------------------
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/CAKE-RECIPE/
<*> Your email settings:
Individual Email | Traditional
<*> To change settings online go to:
http://groups.yahoo.com/group/CAKE-RECIPE/join
(Yahoo! ID required)
<*> To change settings via email:
[email protected]
[email protected]
<*> To unsubscribe from this group, send an email to:
[email protected]
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
