Today we’re proposing some dessert with the black heart, the black velvet cupcakes flavoured with liquorice extract and accompanied by Philadelphia cheese frosting. These cakes are extremely evil, if you like liquorice you’ll fall into their trap and you’ll never stop eating them 😉 .

Having the black food-coloring, we were forced to find a recipe where to use it 😉 . We started, as you may have guessed from the name, from the red velvet cupcakes; but since we could not just color them black, we chose an ingredient that reflects the color of the cupcakes, replacing the cocoa and vanilla, with licorice. We have not changed, however, the frosting because philadelphia perfectly mathc with the bitter taste of liquorice.

The bitter taste of cupcakes makes them good even during hot summer days; you will need, however, to pay more attention to the frosting: to prevent it from melting, let the black velvet cupcakes rest in the fridge until ready to serve them 😉 .

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Stampa

Liquorice Black Velvet cupcakes

Cuisine Vegetarian

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 12 cupcakes

Difficulty

Ingredients

For the cupcakes

• 120 g butter softened
• 100 g of caster sugar
• 50 g of brown sugar
• 120 g of flour
• 2 eggs
• 60 ml of milk
• 20-30 grams of licorice extract
• a pinch of salt
• 1/2 tablespoon baking powder
• black food coloring optional

For the frosting

• 250 g of philadelphia cheese
• 70 g of softened butter
• 80 g of powdered sugar

Instructions

For the cupcakes

1. Process the liquorice extract in a blender; be careful 'cause it will be very dusty.
2. Beat the butter, softened at room temperature, with white sugar until it is firmly combined.
3. Add the salt, brown sugar, color, baking powder and liquorice extract.
4. Finally add the eggs, flour and milk and mix with a spoon.
5. Pour the mixture into 10 to 12 muffin molds and bake at 180°C for 30 minutes.

For the frosting

1. While your cupcakes are in the oven, prepare the frosting. Add the philadelphia cheese, softened butter and icing sugar.
2. Whisk vigorously with a wire whisk for a few minutes, then fill a pastry bag.
3. Once the cupcakes have cooled down, you can decorate them.