Liquorice Sweet Cupcakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
12
- For the muffins
- 1 ⅔ cups self-rising flour (sifted)
- ¼ cup cocoa powder
- 1 cup dark brown sugar
- 0.333 cup butter (melted)
- 5 Tbsps sunflower oil
- ⅔ cup plain Yogurt
- 1 tsp vanilla extract
- 3 large eggs
- For the topping
- 0.333 cup unsalted butter
- 1 Tbsp milk
- ½ tsp vanilla extract
- 2 cups powdered sugar
- black Food coloring
- To decorate
- licorice fondant candy
- 12 strips Licorice (cut into lengths)
Preparation steps
1.
For the muffins: preheat the oven to 190°C (170° fan) 375°F gas 5. Place 12 paper cases in a 12 hole muffin tin.
2.
Put all the ingredients into a mixing bowl and whisk with an electric whisk until well blended.
3.
Spoon into the paper cases and bake for 20 minutes until well risen and firm to the touch. Remove from the tin and place on a wire rack to cool.
4.
For the topping: beat the butter, milk and vanilla until creamy. Sift in the icing sugar and beat until smooth. Beat in the vanilla and a drop of food colouring.
5.
Spread over the muffins. Decorate with liquorice sweets, as in the photo. Add the liquorice strip pieces for the 'mouth'.
