Absinthe, almond & cherry cupcakes with port wine & black currant buttercream. Absinthe, also known as Absinthe - The French Album, is the eighth studio album by the British singer/songwriter Marc Almond. Absinthe: The French Album was Almond's sequel to the Jacques album, his tribute to the music of Jacques Brel. The Absinthe Suissesse is a sweet and creamy cocktail that combines a hefty dose of absinthe with almond syrup, cream, and a touch of floral orange blossom water.
Discover releases, reviews, credits, songs, and more about Marc Almond - Absinthe - The French Album at Discogs. Here, absinthe is paired with orgeat, an almond-flavored syrup. The egg white and cream give the drink a frothy, milkshake-like texture. (If salmonella is a problem in your area, omit the egg. You can have Absinthe, almond & cherry cupcakes with port wine & black currant buttercream using 28 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Absinthe, almond & cherry cupcakes with port wine & black currant buttercream
- You need of cupcake ingredients.
- You need 1 cup of butter.
- You need 1 cup of sugar.
- It's 2 of eggs.
- Prepare 1/4 tsp of almond extract.
- You need 2 of drops elec green food coloring.
- You need 2/3 cup of absinthe.
- It's 1/4 cup of heavy whipping cream.
- It's 1 1/2 cup of ap flour.
- It's 2 tsp of baking powder.
- It's 1/4 tsp of salt.
- You need 1/2 cup of loosely packed almond meal.
- It's 3/4 cup of black currants.
- Prepare 2/3 cup of drained & chopped morello cherries.
- It's 1/2 tsp of poppy seeds.
- It's of black currant preserves.
- Prepare 3 cup of black currants.
- You need 1 cup of grape juice.
- It's 1 cup of sugar.
- It's 2 tbsp of premium fruit pectin, such as sure-jell.
- It's of buttercream.
- Prepare 1 1/4 cup of sugar.
- Prepare 5 of egg whites.
- Prepare 1/2 of vanilla bean, seeded.
- Prepare 1 dash of salt.
- You need 1 lb of butter, at room temp.
- It's 2 tbsp of vanilla extract.
- It's 1/2 cup of port wine.
In this cocktail, absinthe is paired with orgeat, an almond-flavored syrup. The egg white and cream give the drink a frothy, milkshake-like texture. (As with wormwood in absinthe, the danger of. It is an anise-flavoured spirit derived from botanicals, including the flowers and leaves of Artemisia absinthium ("grand wormwood"), together with green anise, sweet fennel, and other medicinal and culinary herbs. Our sensational new hand care range, with absinthe extract, leaves hands feeling soft, fresh and totally pure.
Absinthe, almond & cherry cupcakes with port wine & black currant buttercream step by step
- recipe courtesy of the cake mamas, cupcake wars 2011.
- preheat oven to 325°F. Grease or put 24 liners in cupcake pans..
- 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..
- In a separate bowl, combine absinthe & heavy whipping cream. In another bowl, sift the flour, baking powder & salt..
- 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..
- 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).
- 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..
- 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..
- 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..
- 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..
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. It could be nice to lower the sugar content a little bit.
