AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Witches Legs Cupcakes

Witches Legs Cupcakes


250g butter
250g caster sugar
3 large eggs
50g dark Dutch cocoa
250g almond or hazelnut meal (or other gluten-free substitute)
2 tsp gluten-free baking powder
40mL milk (2 Tbs)

Cream Cheese Icing:

125g butter (leave out to soften)
150g cream cheese (softened)
1/2 tsp lemon zest
1 tsp lemon juice
Fresh vanilla or extract

Striped straws
12-16 cupcake papers – black or brown
Fresh soft liquorice


Pre-heat oven to 180 C.

Beat the softened butter until light. Add caster sugar and keep beating until white and fluffy.

Add eggs one at a time and then the sifted cocoa, baking powder, almond flour and milk. Beat well to combine and fluff and then divide into cupcake papers.

The mixture rises a very small amount, so fill to just below the top of cupcake paper.

Bake for 18-20 minutes until firm to the touch.

Cool, before spreading with icing.

Cream Cheese Icing:

Beat the second lot of softened butter until light, add softened cream cheese and beat again.

Add finely grated lemon zest and lemon juice. Gradually add sifted icing sugar half at a time. Taste, if you like it sweeter add a little bit more icing sugar and beat well.

Put into piping bag and spread onto cooled cupcakes.

Make boots by moulding soft liquorice into shoe shapes with your hands. Use a skewer to make a round hole to slot the straw into the boot. Decorate cupcakes with boots.

Credits: My Kitchen Stories

Photo Credits: My Kitchen Stories