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Liquorice Cupcakes

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

Liquorice Cupcakes Ingredients

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

Additional Ingredients

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

This recipe uses

How to make Liquorice Cupcakes

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Preheat the oven to 180°C/fan 160°C/Gas 4 and line a 12 hole muffin tin with cupcake cases
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.
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.
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.
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.
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.
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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