Ingredients Jump to Instructions ↓

  1. Cake:

  2. 1 pkg (super-moist) Spice Cake Mix

  3. Frosting:

  4. 1/4 cup Water

  5. 1 1/2 tsp Anise Seed

  6. 1 Large Egg White

  7. 3/4 cup Sugar

  8. 1/4 tsp Cream of Tartar

  9. dash Salt

  10. 1 tsp Pure Vanilla Extract

  11. Garnish:

  12. Red Licorice Laces

  13. Black Licorice Laces

  14. Other:

  15. Orange Waxed-paper Cupcake Liners Black Waxed-paper Cupcake Liners.

Instructions Jump to Ingredients ↑

  1. Line half of the cupcake cups with orange paper liners, and half with black paper liners. Prepare and bake cake mix according to package directions for cupcakes. Remove from oven and cool. Frost with Anise Seven-Minute Frosting--as follows:

  2. Put water in a heavy small saucepan and bring to boiling. Add anise seed, cover, remove from heat and steep for 10 minutes. Strain and reserve liquid; discard the seeds.

  3. In the top of a double boiler, place the strained Anise liquid, egg white, sugar, cream of tartar, salt, and vanilla. Beat with electric mixer at low speed for 30 seconds to combine. Place over gently boiling water in bottom pan of boiler. Beat with mixer until frosting stands in stiff peaks. Remove from heat and continue beating until frosting stands in very stiff speaks. Spread over cold cupcakes.

  4. To serve: "Tie" a festive black licorice lace around the top of the orange paper-lined cupcakes (at top of the waxed-paper liner, right below frosted cap), then "tie" red laces to the black waxed paper-lined cup cakes.


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