Procedimento

Accendere il forno a 170°. Mixare il burro con lo zucchero, aggiungere le uova. Setacciare insieme la farina, il cacao amaro e il lievito per dolci e incorporare tutto all’impasto insieme alla liquirizia in polvere. Dividere l’impasto in pirottini di carta e cucinare per 15 minuti. Per preparare la ganache scaldare la panna e versarla sul cioccolato fondente spezzettato. Lasciar rapprendere in frigo per un’ora e con l’aiuto di una sac à poche decorare i cupcake raffreddati.

Here we go with the Twinings Tea and Sweets section!

I’m literally crazy about licorice, so why not put it also in cupcakes? I combined it with the lemon and ginger Twinings infusion that can be enjoyed at any time of the day.

Ingredients for 30 mini cupcakes

125 gr butter

125 gr sugar

2 eggs

100 gr cake flour

25 gr unsweetened cocoa powder

2 teaspoons of powdered licorice

1 teaspoon of baking powder

For the licorice ganache

200 gr dark chocolate

200 ml cream

1 teaspoon of licorice powder

Recipe

Preheat oven to 170 degrees. Mix the butter with sugar, add eggs. Sift together the flour, cocoa and baking powder and incorporate all of the mixture together with licorice powder. Divide the dough into paper cups and cook for 15 minutes. To prepare the ganache: heat the cream and pour over chopped chocolate . Allow to set in the fridge for an hour and, with a pastry bag, decorate the cooled cupcakes.

 

 

 

 

1. Caramelle alla liquirizia ripiena, HARIBO

2. Mini pirottini argentati, ITALIAN CUPCAKES

3. Grembiule a righe, MAISON DU MONDE

4. Alzata in argento, MAISON DU MONDE