Fennel & Almond Cupcakes - Recipe

for the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
4 eggs
1 tsp. finely crushed fennel seeds
4 tbsp. blanched almonds, chopped
1. Preheat the oven to 350F. Combine all the cupcake ingredients in a medium bowl and beat with an electric mixer until smooth and pale (about 2-3 minutes). Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for 25 minutes.

for the frosting:
1 cup cream cheese, softened
1 1/2 cups icing sugar, sifted
1 tbsp. licorice-flavored liqueur
1 tsp. vanilla extract
additional slivered almonds, if desired
2. Combine the cream cheese and icing sugar in a medium bowl and beat with an electric mixer until soft and creamy. Add the liqueur and vanilla, stir well. Frost each cupcake with a beveled spatula or knife. Sprinkle or arrange some slivered almonds on top of each cupcake.

Makes approximately 18 cupcakes

Fennel Cupcakes - Recipe

for the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
4 eggs
1 tsp. finely crushed fennel seeds

1. Preheat the oven to 350F. Combine all the cupcake ingredients in a medium bowl and beat with an electric mixer until smooth and pale (about 2-3 minutes). Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for 25 minutes.

for the frosting:
1 cup cream cheese, softened
1 1/2 cups icing sugar, sifted
1 tbsp. licorice-flavored liqueur
1 tsp. vanilla extract
1 tsp. lightly crushed fennel seeds

2. Combine the cream cheese and icing sugar in a medium bowl and beat with an electric mixer until soft and creamy. Add the liqueur and vanilla, stir well. Frost each cupcake with a beveled spatula or knife. Sprinkle some fennel seeds on top of each cupcake.

Makes approximately 18 cupcakes

White Chocolate Lava Cupcakes - Recipe

1 1/2 cups white chocolate chips
1 1/3 cups unsalted butter
5 eggs
2/3 cup confectioners/icing sugar
3/4 cup self-rising flour
2 tbsp. cocoa powder

Preheat the oven to 325F. In a double boiler, or a medium bowl set over a pan of gently simmering water, melt the chocolate and butter together, stirring well. Remove from heat and let cool slightly. Beat the eggs and sugar in a large bowl until pale and thick. Fold the flour into the egg mixture and then stir in the melted chocolate and butter until well blended. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. The cupcakes should be soft and gooey in texture and appearance. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan. Dust with cocoa powder and serve warm.

Makes approximately 12 cupcakes

Raspberry & Chocolate Lava Cupcakes - Recipe

1 cup semi sweet chocolate chips
1 1/3 cups unsalted butter
5 eggs
2/3 cup confectioners/icing sugar
3/4 cup self-rising flour
2 tbsp. cocoa powder
1/2 cup fresh raspberries, lightly crushed
Preheat the oven to 325F. In a double boiler, or a medium bowl set over a pan of gently simmering water, melt the chocolate and butter together, stirring well. Remove from heat and let cool slightly. Beat the eggs and sugar in a large bowl until pale and thick. Fold the flour into the egg mixture and then stir in the melted chocolate and butter until well blended. Gently stir in the crushed raspberries. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. The cupcakes should be soft and gooey in texture and appearance. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan. Dust with cocoa powder and serve warm.

Makes approximately 12 cupcakes

Chocolate Lava Cupcakes - Recipe

1 cup semi sweet chocolate chips
1 1/3 cups unsalted butter
5 eggs
2/3 cup confectioners/icing sugar
3/4 cup self-rising flour
2 tbsp. cocoa powder

Preheat the oven to 325F. In a double boiler, or a medium bowl set over a pan of gently simmering water, melt the chocolate and butter together, stirring well. Remove from heat and let cool slightly. Beat the eggs and sugar in a large bowl until pale and thick. Fold the flour into the egg mixture and then stir in the melted chocolate and butter until well blended. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. The cupcakes should be soft and gooey in texture and appearance. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan. Dust with cocoa powder and serve warm.

Makes approximately 12 cupcakes