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Absinthe Cupcakes
Posted by Yve Fontilea on 11-27-08
All recipes by Yve Fontilea
Ingredients
- ¤ 1 1/4 Tsp of anise seeds
- ¤ 1 1/4 Cup of Pastry Flour
- ¤ 1/2 c Tblespoons of almond meal
- ¤ 2 Tsps of Baking Powder, preferably Rumford
- ¤ 1/4 Tsp of Salt
- ¤ 8 Tblespoons of Butter, Unsalted and at room temp.
- ¤ 1 Cup of Granulated Sugar
- ¤ 2 Large of Eggs, At room temperature
- ¤ 1/4 Cup of Whole Milk
- ¤ 1/4 Cup of Absinthe
- ¤ 1 Orange, Preferably unsprayed
- ¤ 1/4 Cup of Absinthe, (for the glaze)
- ¤ 1/4 Cup of Granulated Sugar, (for the glaze)
Instructions
1. Preheat the oven to 350 degrees. If using a non-stick muffin pan, line the pan with foil cupcake wrappers.
2. In a mortar and pestle or spice mill, grind the anise seeds until relatively fine. Whisk together the cake flour, almond meal, baking powder, salt, and anise seeds. Set aside.
3. In the bowl of a standing electric mixer, or by hand, beat the butter and sugar until light and fluffy. Add the eggs one at a time, until they're completely incorporated.
4. Mix together the milk and Absinthe with a few swipes of grated orange zest.
5. Stir half of the dry ingredients into the beaten butter, then stir in the milk and Absinthe mixture.
6. By hand, stir in the other half of the dry ingredients until just smooth (do not overmix). Fill only 2/3rds of each well of the muffin pan with the batter. Bake for about 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove the cupcakes from the oven and let cool 30 minutes.
8. To glaze the cake with Absinthe, use a toothpick and poke holes in each cupcake. In a small bowl, gently stir together the 1/4 cup sugar, and 1/4 cup of Absinthe until just mixed. (You can add a bit of orange zest here if you'd like too.) Be sure not to let the sugar dissolve too much!
9. Remove the cupcakes from the muffin pan and set them on a cooling rack over a baking sheet.
10. Spoon some of the Absinthe glaze over the top of each cupcake, allowing it to soak the top and spill down the sides a bit. Continue until all the glaze is used up. Don't be put off by the sugary-looking glaze. As the cupcakes cool, the glaze melds beautifully with the cupcake.
2. In a mortar and pestle or spice mill, grind the anise seeds until relatively fine. Whisk together the cake flour, almond meal, baking powder, salt, and anise seeds. Set aside.
3. In the bowl of a standing electric mixer, or by hand, beat the butter and sugar until light and fluffy. Add the eggs one at a time, until they're completely incorporated.
4. Mix together the milk and Absinthe with a few swipes of grated orange zest.
5. Stir half of the dry ingredients into the beaten butter, then stir in the milk and Absinthe mixture.
6. By hand, stir in the other half of the dry ingredients until just smooth (do not overmix). Fill only 2/3rds of each well of the muffin pan with the batter. Bake for about 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove the cupcakes from the oven and let cool 30 minutes.
8. To glaze the cake with Absinthe, use a toothpick and poke holes in each cupcake. In a small bowl, gently stir together the 1/4 cup sugar, and 1/4 cup of Absinthe until just mixed. (You can add a bit of orange zest here if you'd like too.) Be sure not to let the sugar dissolve too much!
9. Remove the cupcakes from the muffin pan and set them on a cooling rack over a baking sheet.
10. Spoon some of the Absinthe glaze over the top of each cupcake, allowing it to soak the top and spill down the sides a bit. Continue until all the glaze is used up. Don't be put off by the sugary-looking glaze. As the cupcakes cool, the glaze melds beautifully with the cupcake.
