Ingredients (makes 12)
4 Star Anise
200 ml Whole Milk
115 grams Unsalted Butter
150 grams Golden Caster Sugar
1 tsp Nielsen-Massey Vanilla Extract
170 grams Self Raising Flour
0.50 tsp Baking Powder
3 Eggs
For the topping
500 grams Golden Icing Sugar
160 grams Unsalted Butter (softened)
50 ml Whole Milk
1 tsp Nielsen-Massey Vanilla Extract
Method
Preheat the oven to 180°C/fan 160°C/Gas 4 and line a 12 hole muffin tin with cupcake cases
Pour the milk into a small saucepan and add the star anise, heat the milk until it’s just about boiling, stirring occasionally then remove from the heat before it boils. Leave to onside for the flavours to infuse for half an hour or longer.
Cream the butter and sugar together until pale and fluffy then add the eggs on by one beating after each addition. Then add the vanilla extract.
Sieve in the flour and baking powder and the milk, having removed the star anise. Fold the mix together until combined.
Spoon the mixture into the cupcake cases and bake for approximately 25 minutes or until a skewer comes out clean. Leave to cool on a wire rack.
To make the frosting place the icing sugar and butter in a large bowl and using a freestanding mixer or electric whisk mix on slow speed until the texture is sandy, then add the milk and vanilla extract and turn the speed up. Mix for about 5 minutes until the frosting is light and fluffy.
Use a piping bag to pipe the frosting onto the cakes, then decorate with some star anise or liquorice sweets to finish.
Recipe adapted from bakingmad.com by Neilson Massey
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