Bake Sale: Black Licorice Cupcakes

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By Stefani Pollack

If you’re lucky enough to find black licorice in your Halloween treat bag, don’t eat it all – save some to top these black licorice cupcakes.  These mini cupcakes are flavored like the candy (using anise extract and blackstrap molasses) and are frosted with an orange anise buttercream.  The cupcakes have a clear licorice taste, but it is not overpowering.  Even those who don’t typically enjoy black licorice candy may return to the table to grab seconds.

Yield: 48 mini cupcakes

Cupcake Ingredients:
1 ¾ cups cake flour, not self-rising
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1/3 cup sugar
1/3 cup dark corn syrup
1/3 cup blackstrap molasses
1/4 cup unsalted butter, room temperature
2 large eggs, room temperature
¼ cup canola oil or vegetable oil
1 cup sweetened condensed milk
3 teaspoons anise extract
½ cup whole milk

Frosting Ingredients:
¾ cup butter
2 1/4 cups powdered sugar
1 ½ teaspoons anise extract
¾ teaspoon orange extract
Black licorice for topping cupcakes, optional

Cupcake Directions:
Preheat oven to 350 F.
In a medium-sized bowl, whisk together cake flour, baking powder, and baking soda.
Add sugar, corn syrup, molasses, and butter and mix until fully combined.
In a small bowl, mix eggs, oil, sweetened condensed milk, and anise extract.
Add contents of small bowl to the medium-sized bowl and mix until just combined.
Add milk and mix until just combined.
Fill mini cupcake liners almost all the way to the top.
Bake for 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
 
Frosting Directions:
In a medium-sized mixing bowl, beat butter on high speed with an electric mixer for three minutes until light and fluffy.
Mix in powdered sugar a little bit at a time.
Mix in extracts.
Spread or pipe on cooled cupcakes.
Optionally top cupcakes with black licorice pieces.

Note:  If you prefer full-sized cupcakes, simply fill 24 full-sized liners and increase the baking time to 30 minutes.

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I am lookiong for the stencils for cuting out designs on Halloween Pumpkins. They were on the last e-mail newsletter. Could you please resend that newsletter? I would greatly appreciate you help. Your Fav. Fan. Joyce

By Joyce Henkel on October 24, 2012

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hi! wink i was wondering if you could share the recipe for the chiken/grape salad-the one that is pictured on the croissant above? thanks! wink sandra
Sandra Neuheimer-Huller in Chicken Salad: A Southern Staple on April 19, 2014 at 10:37 am

Where do I buy these magazines
in A Basketful of Traditions on April 19, 2014 at 8:22 am

I WISH I COULD COOK. COULD I COME WORK FOR JUST ROOM AND BOARD AT YOUR NEW RESTURAUNT IN PIGEON FORGE FOR THE SUMMER? I WENT TO COLLEGE NOT FAR FROM THERE - HIWASSEE COLLEGE. YOU WOULDN'T HAVE TO PAY ME, I WOULD WORK FOR FREE JUST FOR THE EXPERIENCE. TAMMY LEVAN 19 SPENCER WAY KINGS PARK, NY 11754 HAPPY EASTER! CHRIST IS RISEN!
TAMMY L LEVAN in A Basketful of Traditions on April 19, 2014 at 4:31 am

Hi Bubbles, You have some great tips. Can't wait to read your other blogs! Please give Aunt Peggy a big hug from me and here is one for you! (((HUGS))) See you in May!
Jaci Pardun in 10 Quick Household Tips on April 18, 2014 at 11:05 pm

Paula, I am glad to know that I am not the only person who makes Easter Baskets for their adult children and mail them across the United States. My Daughter lives in Long Beach, CA and I not only sent her a basket but her husband and my granddaughter Reese. We also buy special Russel Stover Bunnies for each child too. My husband has the list in his phone... Sara .. Cookies 'n Crème.... Sidney and Stephen.. Peanut Butter Etc. It one of my favorite things to do for my kids.. no matter how old they get. And passing it along to my Grandchildren. It's even more special to me knowing we share a family tradition. Blessings and Happy Easter!!
Sharon Cason-Card in A Basketful of Traditions on April 18, 2014 at 11:03 pm