Recipe of Ultimate Absinthe, almond & cherry cupcakes with port wine & black currant buttercream

Hey everyone, it is John, welcome to my recipe page. Today, we're going to make a distinctive dish, Steps to Make Quick Absinthe, almond & cherry cupcakes with port wine & black currant buttercream. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Absinthe, almond & cherry cupcakes with port wine & black currant buttercream, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Absinthe, almond & cherry cupcakes with port wine & black currant buttercream delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Absinthe, almond & cherry cupcakes with port wine & black currant buttercream is 24 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Absinthe, almond & cherry cupcakes with port wine & black currant buttercream estimated approx 20 mins.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Absinthe, almond & cherry cupcakes with port wine & black currant buttercream using 28 ingredients and 10 steps. Here is how you can achieve it.

Ingredients and spices that need to be Make ready to make Absinthe, almond & cherry cupcakes with port wine & black currant buttercream:

1. cupcake ingredients
2. 1 cup butter
3. 1 cup sugar
4. 2 eggs
5. 1/4 tsp almond extract
6. 2 drops elec green food coloring
7. 2/3 cup absinthe
8. 1/4 cup heavy whipping cream
9. 1 1/2 cup ap flour
10. 2 tsp baking powder
11. 1/4 tsp salt
12. 1/2 cup loosely packed almond meal
13. 3/4 cup black currants
14. 2/3 cup drained & chopped morello cherries
15. 1/2 tsp poppy seeds
16. black currant preserves
17. 3 cup black currants
18. 1 cup grape juice
19. 1 cup sugar
20. 2 tbsp premium fruit pectin, such as sure-jell
21. buttercream
22. 1 1/4 cup sugar
23. 5 egg whites
24. 1/2 vanilla bean, seeded
25. 1 dash salt
26. 1 lb butter, at room temp
27. 2 tbsp vanilla extract
28. 1/2 cup port wine

Steps to make to make Absinthe, almond & cherry cupcakes with port wine & black currant buttercream

1. recipe courtesy of the cake mamas, cupcake wars 2011
2. preheat oven to 325°F. Grease or put 24 liners in cupcake pans.
3. Cream the butter & sugar for 2 minutes with an electric mixer. Scrape the sides & add eggs 1 at a time. Add the almond extract & food coloring.
4. In a separate bowl, combine absinthe & heavy whipping cream. In another bowl, sift the flour, baking powder & salt.
5. turn mixer on to the lowest setting, then add the almond meal, flour mixture & absinthe mixture - alternating the ingredients, starting w/ dry & ending with dry. Scrape sides of bowl to make sure all ibgredients are fully combined. Add the currants, cherries & poppy seeds & fold by hand into the batter.
6. fill cupcake liners with 2 and 1/2 ounces of batter. Bake for 21 minutes. After cooling frost with port wine & black currant buttercream. (directions follow)
7. Preserves: Combine & dissolve all preserve ingredients in a saucepan. Cook on med to med high heat, stirring constantly. When mixture comes to a boil, continue cooking for 2 minutes. Cool in refrigerator.
8. Buttercream: Dissolve sugar, egg whites, salt & 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 temp mixing bowl & whip with a whisk attachment on high until stiff peaks form & mixture has doubled in volume.
9. Cut butter into 2-inch pieces. Change to a paddle attatchment & slowly add a few pieces of butter at a time. Continue beating until mixture begins to look light & fluffy. Stop & scrape the bowl. Reduce speed to low & add the vanilla extract & cont. to beat on low for 45sec.
10. Once thoroughly combined, slowly add the port wine & 1/2 cup black currant preserves, then beat on med to high speed until all ingredients are fully combined, an additional 45-60 seconds.

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So that's going to wrap it up with this exceptional food Step-by-Step Guide to Make Award-winning Absinthe, almond & cherry cupcakes with port wine & black currant buttercream. Thank you very much for reading. I'm confident you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!