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Liquorice Allsorts Cupcakes for Halloween

Liquorice Allsorts Cupcakes for Halloween


For the cupcakes:

  • 215 g 1 2/3 cups plain (AP) Flour
  • 30 g corn flour / corn starch
  • 1 cup 200g caster / granulated white sugar
  • 1/3 cup 67g light brown sugar
  • 1 ¾ teaspoons baking powder
  • ¼ teaspoon salt
  • 135 g unsalted butter, melted
  • 3 eggs
  • ¾ cup buttermilk
  • 2 teaspoons vanilla
  • 2 teaspoons pure anise extract

For the Frosting:

  • 250 g unsalted butter, softened
  • 2 cups icing (powdered / confectioners) sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon pure anise extract
  • Pinch of salt
  • 3 tablespoons milk(see notes)


  • 100 g black fondant, optional
  • 12 liquorice allsorts


For the cupcakes:

  • Preheat oven to 180C (160C fan forced) / 350F. Line 12 muffin tin holes with paper cupcake cases.
  • In a large bowl, sift together the plain flour and corn flour. Add the sugars, baking powder and salt and stir well so everything is evenly distributed
  • Beat the eggs well, until they become frothy (you can do this by hand, or with a hand beater or in a stand mixer). Add the buttermilk and both extracts and mix well. Now add the melted butter while whisking to completely combine.
  • Pour half of the wet ingredients into the dry ingredients and stir well. When mixed through add the rest of the wet ingredients and stir just enough to fully combine everything.
  • Fill the cupcake liners about ¾ full, then bake for around 25 minutes or until a toothpick inserted comes out with just a few crumbs on it. Make sure to turn the tray halfway through cooking so they all cook evenly.
  • Remove from the oven and allow to cool in the tins for 5 minutes before transferring the cupcakes to a wire rack.

For the buttercream:

  • In a stand mixer with a paddle attachment, beat the butter along with ½ cup of the icing sugar for 8 minutes (yes, that long. We’re going for whipped butter here). Scrape down the sides as necessary and continue beating.
  • With the mixer on low, add the remaining sugar 1 spoon at a time until combined. Scrape down the sides of the bowl. Add the salt, both extracts and milk and beat for 5 minutes at medium speed until it looks light and thick and creamy.

To top the cupcakes:

  • Roll out the fondant if using to very thin and use a cookie cutter to cut out circles (or any shape desired).
  • Place a small amount of buttercream on the top of each cupcake and press the fondant shape down on top.
  • Pipe the buttercream on top then top with a liquorice allsort.

See other recipes

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