1 hr 10 min.
ready in 1 hr 40 min.
- For the cupcakes
- ⅞ cup milk
- 0.333 cup black Licorice (finely chopped)
- ½ cup unsalted butter
- ⅔ cup superfine caster sugar
- 2 eggs (beaten)
- 1 ¼ cups self-rising flour (sifted)
- ½ tsp Baking powder
- To decorate
- 1 cup white Sugar paste
- powdered sugar
- 3 Tbsps Apricot Jam (warmed)
- 1 tube black piping gel
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 springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
To decorate: roll out the sugarpaste thinly on a surface dusted with icing sugar. Cut out small rounds, the same diameter as the cakes.
Brush the tops of the cakes with a little apricot jam and attach the sugarpaste rounds.
Pipe random thin lines on top with the piping gel. Drag some of the lines with a cocktail stick and leave to set.