There's nothing a cupcake can't solve. If there is, add some licorice!
Ingredients
| 225 g sugar |
| 225 g unsalted butter |
| 225 g wheat flour |
| 4 eggs |
| 2½ tsp baking powder |
| 1 tsp cardamom |
| 1 tsp vanilla sugar |
| 9 tsp Salty Licorice Syrup |
| 200 g plain Philadelphia cream cheese |
| 2 tbsp icing sugar |
| 2 tsp Fine Licorice Powder |
| 16 pcs. of No. 2 Salty Licorice |
Instructions
Number of servings: Approx. 16 muffins
Preheat the oven to 175°C (hot air) and put 16 muffin cups on a baking tin and get them ready for the oven.
In a large bowl combine flour and baking powder, and stir remaining ingredients into the mixture while whisking until smooth. Spoon batter into paper muffin cases, and put half a teaspoon of Licorice Syrup on top of each cup. Use a toothpick to spread the syrup so that it soaks into the muffin mixture. Bake the muffins 20 minutes. Take the finished muffins out of the oven and let them cool on a grate.
Topping:
Mix Philadelphia (or any other plain cream cheese) with icing flour and Licorice Powder. Spread a thick layer on each muffin just before serving. Sprinkle with Fine Licorice Powder and top off with a No. 2 Salty Licorice.