Liquorice cupcakes - recipe

Liquorice cupcakes

  • Prepare

  • Cook

  • Skill
    Easy

4.6

Ingredients

For the cakes

For the decoration

Find similar in:

Recipe , Cupcakes , Liquorice
  1. 1

    Preheat the oven to 180°C (fan 160°C, gas mark 4) and line a 12 hole muffin tin with cupcake cases.

  2. 2

    Pour the milk into a small saucepan and add the star anise, heat the milk until it’s just about boiling, stirring occasionally then remove from the heat before it boils. Leave to one side for the flavours to infuse for 30 minutes or longer.

    For this step you'll need:

    • 200ml Milk (whole)
    • 4 Star anise
  3. 3

    Cream the butter and sugar together until pale and fluffy then add the eggs on by one beating after each addition. Then add the vanilla extract.

    For this step you'll need:

    • 115g Butter (unsalted)
    • 150g Unrefined golden caster sugar
    • 1tsp Vanilla extract
    • 3 Egg(s) (free range) medium
  4. 4

    Sieve in the flour and baking powder and then add the milk, having removed the star anise. Fold the mix together until combined. Then add the liquorice and stir in until evenly distributed.

    For this step you'll need:

    • 170g Self-raising white flour
    • ½tsp Baking powder
    • 50g Liquorice finely chopped
  5. 5

    Spoon the mixture into the cupcake cases and bake for approximately 25 minutes or until a skewer comes out clean. The leave to cool on a wire rack.

  6. 6

    Roll out the black sugar paste on a surface lightly dusted with icing sugar to a thickness of a £1 coin. Using a pastry cutter about the same size as the top of the cupcake, cut out circles of sugar paste.

    For this step you'll need:

    • 100g Black sugar paste icing
  7. 7

    Lightly brush the surface of the cakes with the warmed apricot jam then place the sugar paste discs on top. Decorate with the liquorice sweets.

    For this step you'll need:

    • 2 tbsp Apricot jam
    • Liquorice sweets

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