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Licorice and pistachio cupcakes
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Prep Time:
250 minutes
Cook Time:
40 minutes
Total Time:
290 minutes
Elegant pistachios and rich licorice create sophisticated adult cupcakes.
Ingredients:
  • 8 licorice teabags
  • 250g butter, at room temperature
  • 215g (1 cup) caster sugar
  • 3 eggs
  • 140g (1 cup) pistachios, lightly toasted
  • 375g (2 1/2 cups) self-raising flour
  • 250ml (1 cup) almond milk
  • Licorice allsorts, sliced, to decorate
  • 180g (1 1/4 cups) pistachios
  • 21.00 gm glucose syrup
  • 1.20 gm salt flakes
  • 2.20 gm vanilla essence
  • 100ml water, boiling
  • 2-3 drops green gel food colouring
  • 800g White Chocolate Melts, finely chopped
  • 250ml (1 cup) thickened cream
  • 260g (1 cup) pistachio paste
Instructions:
  • Preheat the oven to 120C/100C fan forced. Place the nuts in a heatproof bowl and cover them with boiling water. Allow them to cool slightly for 10 minutes, then peel off the skin, discard it, and drain the nuts. Transfer the nuts to a baking tray and bake for 20 minutes, stirring occasionally, until they are dry but not browned.
  • In a food processor, blend nuts, sugar, glucose syrup, salt, vanilla, and half of the water for 1 minute. Scrape down the sides of the food processor. Add food coloring and the remaining water. Blend for 5 minutes until smooth. Set aside.
  • Preheat the oven to 180C/160C fan forced. Line twenty-four 125ml (1/2 cup) muffin pans with paper cases. Open teabags and pulverize licorice mixture in a mortar using a pestle until it becomes a fine powder.
  • In a bowl, cream butter and sugar together until pale and creamy using electric beaters. Add eggs one at a time, beating well after each addition. Stir in licorice powder and 130g (1⁄2 cup) pistachio paste until well combined.
  • Grind pistachios in a food processor, then mix them into a butter mixture along with flour and almond milk until fully combined. Divide the batter among the prepared pans and bake for 15-20 minutes or until a skewer inserted in the center comes out clean. Let cool in pans for 5 minutes, then transfer to a wire rack to cool completely.
  • To prepare the ganache, place the chocolate in a large bowl. Simmer the cream in a saucepan over medium heat. Stir in the pistachio paste, then pour the mixture over the chocolate. Let it sit for 2 minutes to melt, then whisk until smooth. Chill in the fridge for 2 hours to thicken.
  • Allow the ganache to rest at room temperature for 1 hour until softened. Use a piping bag with a 1cm plain piping nozzle to pipe the ganache over the cupcakes. Finish by decorating with licorice allsorts.

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