Jan 10, 2011

Liquorice Cupcakes

Liquorice Cupcakes

Growing up as the baby of the family—I am the youngest of 9—I had access to unlimited candy resources.I was the reigning queen of a private candy nirvana. Those were the days! Even when my mom wouldn’t give me my candy fix, there was always a sibling who took pity on me. That’s one of the major benefits of growing up with 5 mothers.

My sister, Celia, had a pretty odd way of eating our traditional Dutch liquorice though. She would never eat it as is. Nope, what she did was she’d take a round piece of liquorice (topdrop) and place a peppermint on top gently pressing it down into the liquorice. Basically she turned it into some sort of black & white sugar sandwich. It was awesome.

Somehow the crunchy peppermint goes great with the sticky liquorice. I tried to turn those flavors from my past into special cupcakes and must say I think I succeeded.

These liquorice cupcakes with peppermint frosting are my tribute to my big sis, who is a much better baker than I could ever hope to be!



1 stick butter (115 gr)
1/2 cup brown sugar
2/3 cup all-purpose flour
6 oz soft sweet liquorice
1 tsp baking powder
4 tbsp water
2 eggs (room temperature)
1/2 tsp salt

Peppermint Frosting:

4 oz cream cheese
2 cups confectioners sugar
25 soft peppermint pillows (or 1 tsp peppermint extract)


First things first, the butter. I always use salted butter.
Liquorice Cupcakes

Here’s 1/2 a cup firmly packed brown sugar, 2/3 cup all-purpose flour and 2 room temp eggs.
Liquorice Cupcakes

Cream the butter and sugar for 4 or 5 minutes, until pale and fluffy. Add the eggs—one at a time— and beat until it’s creamy.
Liquorice Cupcakes

This is the liquorice I’ve used. Next time I’m going for the really salty liquorice, it’s my favorite.
Liquorice Cupcakes

Put the liquorice in a pan and add 2 tbsp water.
Liquorice Cupcakes

Melt the liquorice over low heat while stirring occasionally. When it looks too dry, add 1 or 2 tbsp water. I used a total of 4 tbsp water.
Liquorice Cupcakes

I decided not to melt it completely so the cupcakes would have little black specks in them. Melting this stuff really makes your kitchen and house smell great!

Add the melted liquorice to the sugar butter. Along with the baking powder and salt and beat until it’s a smooth brown concoction.
Liquorice Cupcakes

Silky, almost.
Liquorice Cupcakes

Add the flour and stir until just combined.
Liquorice Cupcakes

Line a standard muffin tin with paper liners and fill them 2/3 of the way with the batter. Bake them at 350F (175C) for 18 to 20 minutes.
Liquorice Cupcakes

Let them cool on the rack. They were so light and fluffy!
Liquorice Cupcakes

I tried to get my hands on peppermint extract and I couldn’t. Drove me nuts. So I opted for soft peppermint pillows that I turned into peppermint powder using my coffee mill.
Liquorice Cupcakes

Combine the (soft) cream cheese with the peppermint powder (or 1 tsp extract) and 2 cups confectioners sugar. It will look grainy at first…
Liquorice Cupcakes

But after a few minutes it will have magically transformed into a firm, creamy, and amazing frosting.
Liquorice Cupcakes

I used a Wilton M1 tip to pipe the frosting onto the cupcakes.
Liquorice Cupcakes

Biggest kiss and all the love in the world,

Your little sis
Liquorice Cupcakes

Kay’s Recipe Card

Click here for printable size.

Liquorice Cupcakes with Peppermint Frosting
    1 stick butter (115 gr)
    1/2 cup brown sugar
    2/3 cup all-purpose flour
    6 oz soft sweet liquorice
    1 tsp baking powder
    4 tbsp water
    2 eggs (room temperature)
    1/2 tsp salt

    Peppermint Frosting:

    4 oz cream cheese
    2 cups confectioners sugar
    25 soft peppermint pillows (or 1 tsp peppermint extract)
    Cream the sugar and butter until fluffy. Add the eggs, one at a time, and beat until they are fully incorporated.

    Put the licorice in a pan and add 2 tbsp water. Melt it over low heat while stirring occasionally. Add 2 more tbsp water as the licorice melts. Add it to the sugar butter, along with the salt and baking powder, and beat until creamy.

    Add the flour and stir until just combined. Line a muffin tine with liners and fill them 2/3 of the way with the batter. Bake at 350F (175C) for 18 to 20 minutes.

    Pulverize the peppermint pillows into a fine powder. Add the powder to the soft cream cheese and add the confectioners sugar. Beat until it’s a creamy frosting. Pipe the frosting onto the cupcakes (preferably with a Wilton 1M swirl).
Meal type: cupcakes
Servings: 12
Copyright: © kayotickitchen.com

    © kayotic.com
    Click here to print recipes older than 2010
    e-mail this post to a friend


    1. 1

      o jee ! Mijn droptoefjes zijn op ! En dat nét nou typicaldutchstuff.com2 weken uit de lucht is ivm welverdiende vakantie. Zucht……ik moet dus even wachten met het bakken van deze spannende cupcakes.
      Hardstikke innovatief hoor dit recept!

      urgje van bergen on Jan 10, 2011 @ 8:55 am Reply
    2. 2

      Deze frosting lijkt me ook zomaar lekker op chocoladecakejes!
      Of een chocoladefrosting op pepermuntcakejes, haha

      urgje van bergen on Jan 10, 2011 @ 9:00 am Reply
    3. 3

      Het water loopt me in de mond bij het zien van die dropjes! Het is toch niet te begrijpen dat drop de rest van de wereld  niet net zo veroverd heeft als Nederland! De combi topdrop met King pepermuntje maakten wij vroeger ook. En ook nu eet ik nog  heel graag Drop Mentos!

      Richelle on Jan 10, 2011 @ 10:37 am Reply
    4. 4

      these cupcakes look beautiful and i love the flavour combination.
      i’ll have to try them out for my husband who adores liquorice (he’s swedish and their liquorice is even saltier than the dutch version).

      Anna (Morsels & Musings) on Jan 10, 2011 @ 10:57 am Reply
    5. 5

      @Anna (Morsels & Musings):

      Liquorice can’t be salty enough for me… I’m addicted to it :)

      Kay on Jan 10, 2011 @ 11:19 am Reply
    6. 6

      They look gorgeous Kay! Figured out i need to start making some of these myself..any suggestions for a cooking range or an oven?

      Sam on Jan 10, 2011 @ 11:50 am Reply
    7. 7

      Beautiful cupcakes!

      Katrina on Jan 10, 2011 @ 2:08 pm Reply
    8. 8

      aah dropjes lekker hoor. Ik moet die ook weer bestellen. Maar de lekkerste drop is de oldtimers drop met historie. http://www.frankpels.com/wp-content/uploads/2009/06/Oldtimers-Sch_Hin_Zoet.jpg

      arrisje on Jan 10, 2011 @ 2:14 pm Reply
      1. @ Arrisje:

        Die zoethoudertjes zijn mijn favo! Koop ze zelden want het pak gaat in één keer op. Kan daar niet mee stoppen :)

        Kay on Jan 10, 2011 @ 2:19 pm Reply
    9. 9

      oh, they sound lovely, i need to make these!  i have some sweet liquorice laying around that i don’t really like eating as is, but i bet it would be good in cupcakes. my favorite liquorice has sea salt in it:)

      siri on Jan 10, 2011 @ 2:29 pm Reply
    10. 10

      @Kay: Ja bij mij ook het hele pak,  kan dat de volgende dag ook merken, maar goed dat ik ze niet hier in de winkel kan kopen. Ik eet ze alleen als familie komt en die voor me mee brengt, of ik bestel ze on line.

      arrisje on Jan 10, 2011 @ 5:17 pm Reply
    11. 11

      What an unusual recipe.  Making cakes from sweets…! These must be so bad for you………
      but who cares?

      Vanessa on Jan 10, 2011 @ 5:20 pm Reply
    12. 12

      mmmmmm en die cent drop van VanCleene
      nergens in belgie te vinden
      ik ben opgegroeid dicht bij Zeeuwsvlaanderen en had een tante die in Sluis een snoepwinkeltje had
      Wat mis ik het

      Free on Jan 11, 2011 @ 1:46 pm Reply
    13. 13

      What an awesome recipe and the images are making me drool!!!!  Thanks so much for taking the time to share this!

      Jill C. on Jan 11, 2011 @ 2:01 pm Reply
    14. 14

      Oh my goodness this looks good! Reminds me of schoolkrijt (sp?) sweets – liquorice-y and mint-y all at the same time. *swoon*
      PS: Isn’t Venco just the BEST? Salty liquorice FTW.

      Marisa on Jan 13, 2011 @ 2:01 pm Reply
    15. 15

      I so wish I liked liquorice because these look divine!

      ms_kamini on Jan 13, 2011 @ 2:21 pm Reply
    16. 16

      Youngest of 9?  I can’t imagine what that would be like. Did they all spoil you rotten?
      Your recipe sounds delish.

      Teri on Jan 14, 2011 @ 2:59 am Reply
    17. 17

      oh god. ive died and gone to heaven.
      i just discovered your blog and already feel like i should cook every single one of your recipees.
      im off to the kitchen. thanks for sharing.

      Katharina on Jan 18, 2011 @ 7:04 pm Reply
    18. 18

      I think I’m going to try to make these for my fiance for Valentine’s Day :)!

      Shannon on Jan 23, 2011 @ 10:33 am Reply
    19. 19

      I  always use unsalted butter, too funny.

      pietra on Feb 22, 2011 @ 5:28 pm Reply
    20. 20

      WOW!!  These look amazing.  I, too, am addicted to dutch licorice – the saltier the better.  I used to combine cherry lifesavers with my dubbel zout as a kid so your story sounded so familiar!

      Allison on Feb 22, 2011 @ 7:51 pm Reply
    21. 21

      I always love to visit ur site to see your step-by-step pictures. Cupcakes are SO beautiful. I’m tempted to try it now. :)

      Sonia@7spice on Feb 22, 2011 @ 11:36 pm Reply
    22. 22

      Lordy…can’t believe you could create a drop-cupcake! Haha! As a Canadian expat, i’m of course horrified by the idea…but i must say very ingenious if you like this sort of thing! I have to add that even though i’m 99% dutchified, i STILL don’t get drop, honest…..the WORST candy/flavour on earth!

      Suzie on Aug 10, 2011 @ 7:08 pm Reply
      1. Don’t worry, it’s not you! :)

        Over the years I’ve only met 3 people who didn’t grow up here and who actually liked drop. I guess it really is an acquired taste!

        Kay on Aug 10, 2011 @ 7:18 pm Reply
    23. 23

      Yum! Thanks for this recipe! My mother is Dutch and we love drop.

      Rose on Sep 1, 2011 @ 9:25 pm Reply
    24. 24

      Hey Kay, wat een geweldige recepten zeg!
      Ik vraag me wel telkens af hoeveel er in de cups gaan?

      Sammie on Sep 26, 2011 @ 4:12 pm Reply
      1. Ik weeg nooit, dus ik heb geen idee. Daarom vind ik met cups werken zo handig, je hebt altijd dezelfde hoeveelheid zonder afwegen.

        Kay on Sep 26, 2011 @ 4:52 pm Reply
    25. 25

      I’ve made this icing 3 times and I can’t seem to get it firm enough to pipe. It just dribbles off… advice? More whipping, or a particular brand or different proportion? Thanks!

      Govi on Sep 15, 2012 @ 7:40 pm Reply

    RSS feed for comments on this post.

    Leave a comment