Oven 180 C /350 F 12-16 cupcake papers in black or brown
Beat the softened butter till light and add the caster sugar and keep beating till white and fluffy.
Add the eggs one at a time then the sifted cocoa and baking powder then the almond or hazelnut flour (or alternative) and then the milk. Beat well to combine and fluff and then divide into cupcake papers.
The mixture only rises a very small amount, so you can fill to just below the top.
Bake for 18-20 minutes or till firm to touch
Cool. Before spreading with icing
Beat the second lot of softened butter till light then add the softened cream cheese and beat again. Add very finely grated lemon zest and lemon juice the gradually add sifted pure icing sugar 1/2 at a time. Taste, if you like it sweeter add a little bit, more sugar (up to 1/4 cup) and beat well.
Put into a pipping bag or spread icing onto cooled cakes.
You can make the boots by moulding the soft liquorice into shoe shapes with your hands. Use a pointy object like a skewer to make enough of a round whole to slot the straw into the boot.
see the pictures on the blog post