1 hr 10 min.
ready in 1 hr 40 min.
- For the cupcakes
- ⅞ cup Whole milk
- 0.333 cup black Licorice (finely chopped)
- ½ cup unsalted butter
- ⅔ cup superfine caster sugar
- 2 eggs (beaten)
- 1 tsp vanilla extract
- 1 ¼ cups self-rising flour (sifted)
- ½ tsp Baking powder
- For the buttercream
- ¾ cup unsalted butter
- 1 ⅔ cups powdered sugar
- To decorate
- 12 Licorice candy
How healthy are the main ingredients?egg
For the cupcakes: heat the milk and liquorice in a pan, stirring and bring just to a boil. Remove from the heat, cover and leave to stand for about 30 minutes until the liquorice has melted.
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 and vanilla until blended.
Sift in the flour and baking powder and gently fold into the mixture with the liquorice milk, 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: beat the butter until soft. Sift in the icing sugar and beat well until smooth and creamy.
Spoon the buttercream into a piping bag and pipe on top of the cakes. Decorate with liquorice bonbons.