Lakritsmuffins med choklad och hallonfrosting

Licorice and chocolate cup cakes with raspberry frosting


LICORICE AND CHOCOLATE CUPCAKES WITH RASPBERRY FROSTING
approx. 30 mini (or 12-15 regular)

1 stick of butter (110g)
1/3 cup (80ml) milk
2 eggs
3/4 cup + 2 tbsp (180g) granulated sugar
1 1/2 cup (180g) all-purpose flour
2 tsp baking powder
2 tsp vanilla sugar
2 tbsp cocoa powder
2 tbsp licorice powder (can be excluded)

Frosting:
2-2 1/2 cup (300-360g) icing sugar
1/2 stick (50g) butter
8 oz (approx. 200 g) cream cheese (1 pkg.)
1-2 tbsp freeze-dried raspberries, powdered

freeze-dried raspberries (for decoration)

Directions:

  1. Preheat oven to 400°F (200°C)
  2. Prepare a cupcake tin with liners
  3. Melt the butter in a small pan, add the milk to cool it down.
  4. Put the eggs and granulated sugar into a bowl and whisk until light and fluffy.
  5. Mix the dry ingredients (flour, baking powder, vanilla sugar, cocoa powder and licorice powder) in a separate bowl.
  6. Sift half of the dry ingredients over the egg mixture and fold in gently with a large rubber spatula. Add the milk and butter. Sift the remaining half of the dry ingredients over the egg mixture and fold in gently.
  7. Pour the mixture into the liners. Fill the liners about 2/3 of the way for best results.
  8. Bake for 8-10 mins (mini) or 10-12 mins (regular)  in middle of the oven. The cupcakes are ready once a skewer inserted into the centre of the cupcake comes out clean.
  9. Put the icing sugar, butter, cream cheese and freeze-dried raspberries into a bowl and whisk until light and fluffy. Put the frosting into a piping bag and keep in the refridgerator to firm up.
  10. Once the cupcakes are completely cooled down, decorate with frosting and freeze-dried raspberries.
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