Black licorice cupcakes
These little cupcakes balance perfectly between sugar and anise-y black licorice.
YIELDS
18
Ingredients
Cupcakes
- 2 1/2 cups (590 ml) all purpose flour, sifted
- 1 1/2 tablespoons (22.5 ml) baking powder
- 1/2 cup (120 ml) sugar
- 1/2 teaspoon (2.5 ml) salt
- 1 cup (120 ml) fancy (sweet) molasses
- 2 eggs, beaten
- 1/2 cup (120 ml) vegetable oil
- 1 1/2 cups (350 ml) whole milk
- 2 tablespoons (30 ml) anise liqueur (such as Jägermeister or Sambuca)
Frosting
- 1 1/2 cups (350 ml) unsalted butter, room temperature
- 4 cups (950 ml) powdered sugar, sifted
- 2 teaspoons (10 ml) anise extract
- 1 ounce (28 g) black food colouring gel
Serve
- Sliced licorice candies, to garnish
- Licorice sprinkles, to garnish
Directions
Cupcakes
- Preheat oven to 350° F. Prepare two standard cupcake pans with liners.
- In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
- In a second bowl, mix molasses, eggs, oil, milk, and anise liqueur.
- Add the wet ingredients to the dry ingredients and mix together with a spatula until just combined.
- Fill the cups of the prepared cupcake pans almost all the way to the top.
- Bake for 35 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Frosting
- In a stand mixer or in a bowl beat butter vigorously until light and fluffy.
- Mix in powdered sugar a little bit at a time.
- Mix in the anise liqueur and food colouring.
Serve
- Spread or pipe the frosting onto cooled cupcakes.
- Garnish cupcakes with sliced licorice candies and licorice sprinkles. Enjoy!
