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Three liquorice cupcakes with black icing with liquorice sweets on top. Tried & Tested

Liquorice cupcakes

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3.25 stars based on 4 ratings

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.

Key Information

  • Prep:
  • Bake:
  • Serves:
  • Skill level:easy

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Ingredients

For the cakes

  • 4 4 Star anise
  • 200ml 6⅞ fl oz Milk (whole)
  • 115g 4⅛ oz Butter (unsalted)
  • 150g 5⅜ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 170g 6 oz Self-raising white flour (we use Allinson) Self-raising white flour
  • ½tsp ½tsp Baking powder
  • 50g 1⅞ oz Liquorice finely chopped
  • 3 3 Egg(s) (free range) medium

For the decoration

  • 100g 3½ oz Black sugar paste icing
  • 2tbsp 2tbsp Apricot jam
  • Liquorice sweets

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (fan 160°C, gas mark 4) and line a 12 hole muffin tin with cupcake cases.

  2. Classic mode Step 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 one side for the flavours to infuse for 30 minutes or longer.

    Ingredients for this step

    • 200ml 6⅞ fl oz Milk (whole)
    • 4 4 Star anise
  3. Classic mode Step 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.

    Ingredients for this step

    • 115g 4⅛ oz Butter (unsalted)
    • 150g 5⅜ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
    • 3 3 Egg(s) (free range) medium
  4. Classic mode Step 4

    Sieve in the flour and baking powder and then add the milk, having removed the star anise. Fold the mix together until combined. Then add the liquorice and stir in until evenly distributed.

    Ingredients for this step

    • 170g 6 oz Self-raising white flour (we use Allinson) Self-raising white flour
    • ½tsp ½tsp Baking powder
    • 50g 1⅞ oz Liquorice finely chopped
  5. Classic mode Step 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.

  6. Classic mode Step 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.

    Ingredients for this step

    • 100g 3½ oz Black sugar paste icing
  7. Classic mode Step 7

    Lightly brush the surface of the cakes with the warmed apricot jam then place the sugar paste discs on top. Decorate with the liquorice sweets.

    Ingredients for this step

    • 2tbsp 2tbsp Apricot jam
    • Liquorice sweets