|Unique and worth a try|
|look at that; so uniquely fabulous|
adapted from journal chocolate issue 1
recipe by Linda Nielsen Wermeling
makes 12- 18 cupcakes
180g all purpose flour
50 g good quality cocoa powder
3/4 teaspoon baking soda
½ teaspoon salt
115 g unsalted butter, room temperature
290 g white sugar
1 teaspoon vanilla extract or vanilla sugar
2 large eggs room temperature
235 g milk
|Very moist and airy cupcakes|
Preheat oven to 175 degrees C or 350 degrees F. Line your muffin pan with cupcake papers.Set all your ingredients on the counter for at least one hour before baking; to allow them to come to rooms temperature.
1.Sift the flour,cocoa powder, baking soda, and salt and set aside.
2.In your stand mixer or with a handheld electric mixer. Beat the butter until it gets creamy. Add the sugar and continue to beat until the butter and sugar is creamy and fluffy, about 5 minutes. You may need to stop and scrape down the sides of the bowl with a spatula to get an even mix.
3.Whisk in the eggs one at time.
4.Add in the flour mixture, and stir with your spatula adding it in 3 rotations including milk. ( Flour,milk,flour)Starting and ending with the flour mixture.
5.In the lined cupcake pan; fill the papers 2/3 full.
6. bake in the lowest rack in the oven for 15-20 minutes. You know they are done when you use a tester stick ie: toothpick and it comes out clean.Try not to let them over bake or they will be dry.
7. Let them cool in their pan for 10 minutes before removing from pan.
Licorice Caramel Filling:
|Licorice powder add to taste. Always start with small amounts and build up|
200g dark brown sugar
½ half can (198 g) of condensed milk(397 g can)
125ml golden syrup
1 pinch of salt
licorice paste, licorice powder, licorice essence,or anise powder. Black food coloring.
1. On medium heat, melt butter in a thick bottomed pan.
|smooth,silky and ready for the licorice|
|Okay, it's an khaki kind of color filling, but tastes sooo good|
4. Cut out a small bit in the top of the cupcake. Fill a piping/pastry bag with the filling and fill the cupcake holes until a little pool forms on top.
|Adding the licorice caramel|
a pinch of salt
100 g unsalted butter, room temperature
100 g icing sugar/powdered sugar
200 g Philadelphia cream cheese, room temperature
100 g Cooled licorice filling ( if too warm it will melt your icing)
|A lovely cream cheese frosting with specks of licorice powder|
1. Whip the butter until it is creamy and then add the icing sugar and salt. On full speed whip until it is white and fluffy.
3. Fill your pastry bag with the filling and using a large star frosting tip frost your cupcakes as you like. Keep in fridge and let sit 10 minutes before serving.Decorate as you desire.
Wow your guests at your next get together with these very, very Scandinavian cupcakes, and enjoy.