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1
Preheat the oven to 325 degrees F. Place 24 cupcake liners in cupcake pans.
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2
In an electric mixer with the paddle attachment, cream the butter and sugar for 2 minutes.
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3
Scrape down the sides of the bowl, and then add the eggs one at a time.
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4
Add the almond extract and food coloring.
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5
In a separate bowl, combine the absinthe and heavy whipping cream.
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6
In another bowl, sift the flour, baking powder and salt.
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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.
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8
Scrape down the bowl to make sure all the ingredients are fully combined.
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9
Add the currants, cherries and poppy seeds, and fold by hand into the batter.
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10
Fill the cupcake liners with 2 1/2 ounces of cupcake batter.
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Bake for 21 minutes.
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12
After cooling, frost with the Port Wine Black Currant Swiss Merengue Buttercream.
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13
This recipe was created by a contestant during a cooking competition.
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14
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
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15
For the black currant preserves: Combine and dissolve the currants, grape juice, sugar and pectin in saucepan.
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Cook on medium to high heat, stirring constantly.
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When the mixture reaches a boil, continue to cook for 2 minutes.
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18
Cool in the refrigerator.
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19
For the buttercream: Dissolve the sugar, egg whites, salt and vanilla bean seeds over a double boiler.
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20
Lightly whisk until the egg white mixture is hot to the touch.
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21
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.
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22
Cut the butter into 2-inch pieces.
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23
Change to a paddle attachment and slowly add a few pieces of butter at a time.
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24
Continue beating until the mixture begins to look light and fluffy.
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25
Stop the mixer and scrape the bowl.
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26
Reduce the speed to low.
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27
Add the vanilla extract and continue to beat on LOW speed for 45 seconds.
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28
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.
