Absinthe Cupcakes

This post is also available in（こちらの言語版もある）: Japanese

However, I ran across a bottle of absinthe in my kitchen cabinets and I got to wondering: since absinthe is good mixed with sugar and mineral water, wouldn’t it also be perfect in a cupcake (the ultimate sugar cube)? As it turns out, I was right. I made these cupcakes and brought them to a friend’s house party and they were met with rave reviews. Likely the most delicious and intoxicating cupcakes I’ve made to date.

The anise flavor is not too overwhelming for people who aren’t crazy about it, but these cupcakes pack a punch that sneaks up on you. The flavor of absinthe goes with cupcakes well enough that you want to eat five, but the green fairy’s magic is strong so I can definitely imagine eating too many of these and getting drunk. In fact, I got plenty buzzed just tasting the leftover icing after I made these.

Admittedly, I am not very knowledgeable about absinthe types and don’t even drink it that frequently. It can run very expensive, but the variety I used is on the cheap end of what’s available here (¥2700) and the result was plenty tasty, so I don’t think you need to worry too much about the price of the absinthe you use.

Absinthe Cupcakes

 

Print（印刷）

Prep time（準備時間）

20 mins（分）

Cook time（加熱時間）

12 mins（分）

Total time（合計時間）

32 mins（分）

 

Intoxicating delicious absinthe cupcakes with absinthe frosting that packs a punch.

Author（投稿者）: Xiomara Entropy (adapted from coconutandlime.com)

Recipe type（レシピカテゴリ）: Dessert

Cuisine（どこの料理）: American

Serves（何人分）: 24-28 mini cupcakes

Ingredients （材料）

• For cupcakes:
• 64g (1/2 cup) flour
• 100g (1/2 cup) sugar
• 42g (3 Tbsp) butter, room temperature
• 50ml (1/4 cup) absinthe
• 50 ml (1/4 cup) milk
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 egg, room temperature
• For frosting:
• 255g (2 cups) powdered sugar
• 113g (1/2 cup) butter, room temperature
• 1½-2 Tbsp absinthe
• Green food coloring (if desired)

Instructions（作り方）

1. Make cupcakes: preheat oven to 180°C (350°F). Line mini cupcake pan, set aside.
2. Mix together absinthe and milk. Set aside.
3. Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
4. In a large bowl, use an electric mixer on medium-high speed to cream together butter and sugar until light and fluffy.
5. Add egg and beat well on medium speed.
6. Add the flour mixture alternately with the milk mixture, beginning and ending with the flour mixture. Beat until well on low speed until combined.
7. Fill each cupcake well ⅔ full and bake 10-12 minutes or until a toothpick inserted into a cupcake comes out clean.
8. Cool in the pan for 5 minutes and then move the cupcakes to a wire rack to cool completely before frosting.
9. Make the frosting: whip the butter on medium-high speed until light and fluffy.
10. Add the powdered sugar a little at a time and mix on medium speed until combined, scraping the sides of the bowl as you go.
11. Add the absinthe and food coloring and mix on medium-high speed until combined and fluffy. If the frosting is too soft or runny, add more powdered sugar until the desired consistency is reached.
12. Frost cupcakes.

Notes（コツ・ポイント・注意点）

I tend to make mini cupcakes as they are easier to share at large events and people are more likely to try an "exotic" cupcake flavor if they don't have to commit to a full size one, but you can always make these in a normal size cupcake pan as well. You will just get less cupcakes (likely about 6). You may also need to bake a little longer (12-15 min or so).

The absinthe amount in the frosting is largely up to you--you can add more or less as you like, just adjust the amount of powdered sugar to compensate.

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