Firework liquorice cupcake
Liquorice definitely feels like a love-or-loathe flavour, and it's fair to say you've GOT to love it to get on with this liquorice cupcake recipe! With liquorice in the cake batter as well as the buttercream and decorations, this bake truly embraces the notion of a liquorice cupcake!
Brought to you by Judit Horvath from Judit Bakes
Liquorice fans, brace yourselves - this liquorice cupcake recipe is for you...
Take a look at the recipe from Judit Bakes below.
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- 1 tsp ground anise
- 1 tsp ground ginger
- 150 ml milk
- 100 g butter
- 120 g sugar
- 2 drops vanilla extract
- 150 g flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of powder
- 100 g liquorice (very finely chopped)
- 3 free-range eggs
- honey (as needed)
For the liquorice buttercream:
- 500 g icing sugar
- 125 g butter
- 1/2 tsp salt
- 60 g liquorice (cut into small pieces)
- 25 ml coconut cream
Preheat the oven to 180°C/Gas Mark 4. Line a 12-hole muffin tin with cupcake cases. Pour the milk into a small saucepan and add the anise and ginger. Heat the milk, then remove from the heat just before it boils. Set aside for the flavours to infuse for an hour.
Cream the butter, a little vanilla extract and sugar together until fluffy, then add the eggs one by one, beating after each addition. Sieve in the flour, bicarbonate of soda and baking powder, then add the milk mixture. Fold it together until combined. Finally add the liquorice and stir in until evenly distributed. Spoon the mixture into the cupcake cases and bake for approx. 25 minutes, or until a skewer comes out clean. Leave to cool on a wire rack. Lightly brush the surface of the cakes with warmed honey.
To make the icing, place the toffee and coconut cream into a glass bowl and microwave in short bursts until the toffee is melted and incorporated into the cream, making a thick paste. Stir in the salt. Beat the butter and half of the sugar until it is very pale and creamy. Add the liquorice mixture and remaining sugar and mix together. Add a little milk to thin it to a piping consistency, if needed.
Pipe or spread onto cooled cupcakes and decorate as desired. To make the fireworks, draw outlines of firework shapes on white paper. Lay the paper on a flat surface, then place a sheet of parchment paper over the top so the drawing can be seen from underneath. Pipe melted chocolate over the top of the shapes, then finish with sprinkles.
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