Witches Legs Cupcakes

Witches Legs Cupcakes

Ingredients

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

Cream Cheese Icing:

125 g butter (leave out to soften)
150 g 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

Method

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


More Recipes

Feta and Capsicum Dip

A thick and chunky Greek classic.

Swedish Pancake Cake

Put a fancy fresh twist on your usual celebratory cake