- 125g vegetable shortening
- ½ cup, plus 2 tablespoons of caster sugar
- 2 large eggs, at room temperature
- 1 cup flour
- 1 teaspoon baking powder
- 3 tablespoons milk
- 2 tablespoons dried wormwood (artemisia absinthium)
- 1 tablespoon dried peppermint
- 1 tablespoon dried lemon balm
- 4 tablespoons chinese 5 spice (fennel, anise, clove, ginger, cinnamon)
- 2 cups heavy cream
- 1 cup powered sugar
- green food colorant
Before hand, put a metal bowl into the freezer for the whipped cream icing and preheat oven to 180C.
Take vegetable shortening, lemon balm, wormwood, and peppermint and place in a jar. Screw on the lid and set into a pot of boiling water to infuse the shortening. Turn down heat and allow to simmer in the water for about an hour.
Strain your shortening with a cheesecloth and add more shortening if you come up short of 125 grams.
Place the shortening, sugar, 3 tablespoons "5 spice", eggs, baking powder, milk and flour into a bowl and whisk until blended.
Pour into cupcake molds and bake for about 15 minutes or until a toothpick or knife comes clean when poked through the middle.
Take cream, powdered sugar, 1 tablespoon 5 spice, and green food colorant and pour into metal bowl and whisk until thick.
Top the cupcakes with your icing when cool and enjoy.
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