Scary Halloween Cupcakes
1 hr 10 min.
ready in 1 hr 40 min.
These intricate Halloween cupcakes are a party show-stopper.
Keep in mind the prep and cooking time on these cupcakes nears 2 hours.
Author of this recipe:
- For the cupcakes
- ⅞ cup milk
- 0.333 cup 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
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 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 tins for 5 minutes, then place on a wire rack to cool completely.
Roll out the sugarpaste between 2 sheets of non-stick baking paper. Cut out 12 rounds with an embossed cutter, the same diameter as the cakes.
Attach the rounds to the cakes with a dab of jam. Spoon a little jam on top of each cake.