Silver Spoon

Liquorice Cupcakes
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Liquorice Cupcakes

Recipe Submitted By: bakingmad

These liquorice cupcakes are made using a lovely aniseed flavoured spice traditionally used in Asian cooking. This beautiful looking star shaped spice also looks great as a decoration on top of the cakes.

Preparation Time 20 minutes
Baking Time 25 minutes
Portions 12
Skill Level Easy
Average Rating 0 stars
 

Liquorice Cupcakes Ingredients

4 Star Anise
200 ml Milk (whole)
115 grams Unsalted Butter
150 grams Golden Caster Sugar (Billington's) Golden Caster Sugar (Billington's)
1 tsp Vanilla Extract (Nielsen Massey) Vanilla Extract (Nielsen Massey)
170 grams Self Raising White Flour (Allinson Nature Friendly) Self Raising White Flour (Allinson Nature Friendly)
0.50 tsp Baking Powder
50 grams Liquorice (finely chopped)
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Additional Ingredients

100 grams Ready to Roll Icing (black) Ready to Roll Icing
2 tbsp Apricot Jam
Liquorice Sweets
 

This recipe uses

  • Golden Caster Sugar (Billington's)
  • Vanilla Extract (Nielsen Massey)
  • Self Raising White Flour (Allinson Nature Friendly)
  • Ready to Roll Icing

How to make Liquorice Cupcakes

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  1. Preheat the oven to 180°C/fan 160°C/Gas 4 and line a 12 hole muffin tin with cupcake cases method tip
  2. Pour the milk into a small saucepan and add the star anise, heat the milk until it’s just about boiling, stirring occasionally then remove from the heat before it boils. Leave to onside for the flavours to infuse for ½ hour or longer. method tip
  3. Cream the butter and sugar together until pale and fluffy then add the eggs on by one beating after each addition. Then add the vanilla extract. method tip
  4. Sieve in the flour and baking powder and the milk, having removed the star anise. Fold the mix together until combined. Then add the liquorice and stir in until evenly distributed. method tip
  5. Spoon the mixture into the cupcake cases and bake for approximately 25 minutes or until a skewer comes out clean. The leave to cool on a wire rack. method tip
  6. Roll out the black sugar paste on a surface lightly dusted with icing sugar, to a thickness of a £1 coin. Using a pastry cutter about the same size as the top of the cupcake, cut out circles of sugar paste. Lightly brush the surface of the cakes with the warmed apricot jam then place the sugar paste discs on top.
  7. To decorate with the liquorice sweets, use them whole or cut into smaller pieces and use sugar glue to stick the sweets to the sugar paste.
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