Liquorice Sweet Cupcakes

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Liquorice Sweet Cupcakes
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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 tablespoons sunflower oil
cup plain Yogurt
1 teaspoon vanilla extract
3 large eggs
For the topping
0.333 cup unsalted butter
1 tablespoon milk
½ teaspoon vanilla extract
2 cups powdered sugar
black Food coloring
To decorate
licorice fondant candy
12 strips Licorice (cut into lengths)
How healthy are the main ingredients?
Yogurtegg

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'.