Licor 43 Cupcakes

Licor 43 infuses both the sponge and the icing of these delicious cupcakes. Serve them up for a cosy night in with friends.

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Ingredients

30ml Licor 43

100ml milk

50g butter

150g caster sugar

150g flour

5g baking powder

1 egg

pinch of salt

Topping

2tbsp Licor 43

1tbsp milk

120g soft butter

250g icing sugar

Method

  1. Preheat the oven to 170 degrees Celsius.
  2. Mix the butter, caster sugar and the egg in a mixing bowl until smooth then sift in the flour and baking powder.
  3. Add a pinch of salt and give the entire mixture a gentle stir.
  4. Blend the milk and Licor 43 and pour the mixture slowly into batter, then beat until light and fluffy.
  5. Divide the mixture between the cupcake cases and bake for 15 minutes. Leave to cool before topping.
  6. For the topping, blend the softened butter with the icing sugar.
  7. Mix the milk and Licor 43, and add this carefully to the bitter mixture.
  8. Stir thoroughly, then use a pastry bag to top the cakes with the icing.
  9. Decorate the cupcakes as required.

Recipe from the book ‘Lily’s Cupcakes: Pure Verwennerij’ by Cécile Wijdenes and Angelie Kaag.

Flavour

Preparation

Licor 43 on Instagram