Absinthe Almond Black Currant and Cherry Cupcakes with Poppy Seeds

Ingredients

• 2 sticks (1 cup) butter
• 1 cup sugar
• 2 eggs
• 1/4 teaspoon almond extract
• 2 drops electric green food coloring
• 2/3 cup absinthe
• 1/4 cup heavy whipping cream
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup loosely-packed almond meal
• 3/4 cup black currants
• 2/3 cup drained and chopped morello cherries
• 1/2 teaspoon poppy seeds
• Port Wine Black Currant Swiss Merengue Buttercream, recipe follows
• 3 cups black currants
• 1 cup grape juice
• 1 cup sugar
• 2 tablespoons premium fruit pectin, such as Sure-Jell
• 1 1/4 cup sugar
• 5 egg whites
• 1/2 vanilla bean, seeded
• Dash of salt
• 1 pound butter, at room temperature (slightly moist on the outside but cold inside)
• 2 tablespoons vanilla extract
• 1/2 cup port wine

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