Liquorice Buns

Name: Liquorice Buns
Total time: 1 h 40 min
Yield: 12
Ingredients: 0.875 cup Whole milk; 0.333 cup black Licorice (finely chopped); 0.5 cup unsalted butter; 0.667 cup superfine caster sugar; 2 eggs (beaten); 1 teaspoon vanilla extract; 1.25 cups self-rising flour (sifted); 0.5 teaspoon Baking powder; 0.75 cup unsalted butter; 1.667 cups powdered sugar; 12 licorice bonbon

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Health Score:

3,9 / 10

Difficulty:

moderate

Difficulty

Preparation:

1 hr 10 min.

Preparation

ready in 1 hr 40 min.

Ready in

Calories:

368

calories

Calories

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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)

Calorie	368 kcal	(18 %)
Protein	3.19 g	(3 %)
Fat	20.71 g	(18 %)
Carbohydrates	43.15 g	(29 %)
Sugar added	27.49 g	(110 %)
Roughage	0 g	(0 %)

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more nutritional values

Vitamin A	198.34 mg	(24,793 %)
Vitamin D	0.56 μg	(3 %)
Vitamin E	1.4 mg	(12 %)
Vitamin B₁	0.1 mg	(10 %)
Vitamin B₂	0.14 mg	(13 %)
Niacin	1.21 mg	(10 %)
Vitamin B₆	0.01 mg	(1 %)
Folate	33.79 μg	(11 %)
Pantothenic acid	0.15 mg	(3 %)
Biotin	0.47 μg	(1 %)
Vitamin B₁₂	0.33 μg	(11 %)
Vitamin C	0 mg	(0 %)
Potassium	46.42 mg	(1 %)
Calcium	81.37 mg	(8 %)
Magnesium	4.82 mg	(2 %)
Iron	0.66 mg	(4 %)
Iodine	14.09 μg	(7 %)
Zinc	0.17 mg	(2 %)
Saturated fatty acids	12.47 g
Cholesterol	81.83 mg

Author of this recipe:

EAT SMARTER

all recipes of this author

Ingredients

for

cupcakes

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 teaspoon
vanilla extract; 1 ¼ cups
self-rising flour (sifted); ½ teaspoon
Baking powder

For the buttercream: ¾ cup
unsalted butter; 1 ⅔ cups
powdered sugar

To decorate: 12
licorice bonbon

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Preparation steps

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.