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.
Recipe from the book ‘Lily’s Cupcakes: Pure Verwennerij’ by Cécile Wijdenes and Angelie Kaag.
Ingredients
- 100 ml milk (3 ½ oz)
- 50 g butter (1 ¾ oz)
- 150 g caster sugar
- 150 g flour
- 5 g baking powder
- 1 egg
- Pinch of salt
- Topping
- 2tbsp Licor 43
- 1tbsp milk
- 120g soft butter
- 250g icing sugar
Method
- Preheat the oven to 170 degrees Celsius.
- Mix the butter, caster sugar and the egg in a mixing bowl until smooth then sift in the flour and baking powder.
- Add a pinch of salt and give the entire mixture a gentle stir.
- Blend the milk and Licor 43 and pour the mixture slowly into batter, then beat until light and fluffy.
- Divide the mixture between the cupcake cases and bake for 15 minutes. Leave to cool before topping.
- For the topping, blend the softened butter with the icing sugar.
- Mix the milk and Licor 43 Original, and add this carefully to the bitter mixture.
- Stir thoroughly, then use a pastry bag to top the cakes with the icing.
- Decorate the cupcakes as required.
Licor 43 derives its delightful taste and golden lustre from an age-old recipe consisting of 43 natural ingredients.
Licor 43 is created not only with secret ingredients, but through the Zamora family recipe, expertise, and precise timing and temperature.
Taste is the secret of its success. Licor 43 emits a bright golden glow that reflects its Mediterranean heritage.
Over time, fans have shown that Licor 43 is unique, inimitable, and celebrated for its taste and versatility.