Prep 20 mins
Cook 20 mins
My Dad requested t cupcakes for his Birthday and want then to be licorice flavored with some bits of licorice on top. I did use real licorice root steeped in warm milk but for ease I'm posting this recipe using anise oil-extract. If you want to make it that way steep 1/4 ounce of the root in the warmed 1 cup milk, blend in a blender and let steep for 15 minutes don't forget to strain it.
- 473.18 ml cake flour
- 9.85 ml baking powder
- 1.23 ml salt
- 118.29 ml unsalted butter, Room temperature
- 354.88 ml sugar (Try Flavored Sugar or Splenda using the anise)
- 236.59 ml milk
- 3 egg whites, 1/2 cup
- licorice (or Good and Plenty, soft, chewy drops, nonpareil jellies and soft panned licorice balls)
Fluffy White Frosting
- 2 egg whites, 1/3 cup
- 354.88 ml sugar
- 2.46 ml cream of tartar
- 0.59 ml salt
- 78.07 ml water
- 9.85 ml light corn syrup
- 4.92 ml vanilla extract
- 2.46 ml anise extract
- Cupcakes: Preheat oven to 350 degrees. Combine the flour, baking powder, and salt and sift on to wax paper, set aside.
- Beat butter and sugar in a mixing bowl till smooth and well blended. Stir in extract and milk add to butter mixture alternating with the flour mixture.
- In a clean blow beat egg whites till stiff but still moist. Fold in gently 1/3 of the white into the batter, continue to fold in the remainder of the whites.
- Pour into cupcake tins lined with paper cupcake holders. Pour 3/4 of the way. Bake for 20 minutes.
- Meanwhile prepare Fluffy White Frosting: Combine all ingredients except vanilla and anise in the top of a double boiler over boiling water. Beat with electric mixer for about 7 minutes, or until mixture will stand in stiff peaks. Beat in vanilla and anise extract.
- Cool completely then frost with a white frosting and top with your choice of licorice candy.