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
