Individual Celebration Cakes
1 hr 15 min.
ready in 2 h. 5 min.
- For the cupcakes
- ⅞ cup milk
- 1 Star anise
- ½ cup unsalted butter
- ⅔ cup caster sugar
- 2 eggs (beaten)
- 1 ¼ cups self-rising flour
- ½ teaspoon Baking powder
- 0.333 cup black Licorice (finely chopped)
- For the buttercream
- 4 cups powdered sugar
- 2 tablespoons liquid Glucose
- ¼ cup condensed milk
- 1 teaspoon vanilla extract
- 1.333 cups unsalted butter (scant)
- ⅜ cup cream (48% fat)
How healthy are the main ingredients?egg
For the cupcakes: heat the milk and star anise in a pan and bring just to a boil. Remove from the heat, cover and leave to infuse for about 30 minutes.
Heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole deep bun or muffin tin.
Beat the butter and sugar in a mixing bowl until light and fluffy.
Beat in the eggs until blended. Sift in the flour and baking powder and gently fold into the mixture with the liquorice and milk (discard the star anise), until well combined.
Spoon into the paper cases and bake for 20-25 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the buttercream: whisk together 300g|10oz icing sugar, glucose, condensed milk, vanilla and butter with an electric mixer until smooth and light.
Stir the remaining icing sugar into the cream until dissolved, then gradually beat into the butter mixture until light and fluffy. Chill for about 20 minutes until firm.
Spread the buttercream on the cakes.
Cut 6-8 liquorice strips in half. Shape into letters to form 'Happy Birthday' and place on top of the cakes. Decorate with silver baubles. Tie the remaining liquorice into bows to decorate.