Snack time!
Fragrant and flavorful, these cupcakes delight the senses. The first icing, the absinthe buttercream icing, has a more subdued and sweeter taste which makes for a more desert-like cupcake. The second icing, the absinthe glaze, gives the cupcake a stronger absinthe punch without being overwhelming.
Absinthe Cupcakes:
1 cup butter, softened
1 1/2 cups granulated sugar
4 eggs
3/4 cup milk
1 tbsp absinthe
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
Preheat oven to 350 degrees. Line cupcake pan with papers. Sift together flour, salt and baking powder. In a separate bowl, mix together butter and sugar until well blended. Add eggs one at a time, then add the absinthe. Alternate adding milk and flour to the absinthe mixture until all ingredients are incorporated. Mix just until blended. Bake for 18-20 minutes, or until a toothpick inserted into a cupcake comes out clean. Makes 2 dozen cupcakes.
Absinthe Buttercream Icing:
1/2 cup butter, softened
3 tbsp absinthe
3 cups confectioner’s sugar, sifted
green food coloring (optional)
Blend together butter, absinthe and food coloring until light and fluffy. Slowly add confectioner’s sugar until well-blended.
Absinthe Glaze:
2 tbsp absinthe
1-2 cups confectioner’s sugar
green food coloring (optional)
Slowly whisk confectioner’s sugar into the absinthe and food coloring. Keep adding confectioner’s sugar until the mixture reaches the a thick glaze consistency. Spread glaze on cupcakes and sprinkle granulated sugar on top.
