Christmas Sphere Cupcakes
Huevo San Juan®
If you want to make a special dessert for this Christmas or set up a candy table, these Christmas Sphere Cupcakes are a must. Their shape and how easy they are to make will surprise you, plus they look great and taste delicious. These Christmas Sphere Cupcakes are perfect to make with your kids and have a fun time with them in the kitchen. If you like decorated desserts, then you can't miss making these. What flavor do you prefer?
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 5 envelopes unflavored gelatin powder, for the spheres
  • 1 cup water, cold, for the spheres
  • 1 cup butter, for the cupcakes
  • 1 1/2 teaspoons vanilla essence, for the cupcakes
  • 2 San Juan® eggs, for the cupcakes
  • 1/2 cups plain yogurt, for the cupcakes
  • 1 1/2 cups flour, for the cupcakes
  • 3/4 cups icing sugar, for the cupcakes
  • 1 1/2 teaspoons baking powder, for the cupcakes
  • 2 teaspoons cinnamon, for the cupcakes
  • 1/2 teaspoons salt, for the cupcakes
  • 12 chocolate truffles, for the cupcakes
  • 1 1/2 cups butter, for the frosting
  • 190 grams cream cheese, for the frosting
  • 1/2 cups coconut cream, for the frosting
  • 1/4 cups icing sugar, for the frosting
  • 1 cup icing sugar, for the glaze
  • 2 tablespoons San Juan® egg whites, for the glaze
  • food coloring, for decorating
  • butter cookie, for decorating
  • edible sugar pearls, for decorating
  • doll, fondant, for decorating
Preparation
35 mins
15 mins
Low
  • Hydrate the gelatin with cold water, heat for 15 seconds in the microwave, and with the help of a spoon, remove the foam. Inflate balloons to the size of the cupcake mold and dip the balloons in the gelatin, let dry for 24 hours and set aside.
  • With the help of scissors, carefully pop the balloon, detach the sphere, and set aside.
  • Preheat the oven to 170°C.
  • In a bowl, mix with a T-Fal® whisk the butter with the vanilla essence, San Juan® Egg pieces, and yogurt until integrated.
  • Add flour, powdered sugar, baking powder, cinnamon, and salt.
  • Pour the previous mixture into cupcake molds with liners, filling ¾ parts and placing a truffle in each. Bake for 15 minutes or until cooked, remove and cool.
  • For the frosting, beat the butter with the cream cheese until creamy, add the coconut cream and powdered sugar, continue beating until fully integrated.
  • For the glaze, in a bowl mix the powdered sugar with San Juan® Egg Whites and food coloring. Set aside.
  • Decorate the cookies with green and white frosting and sugar pearls. Let dry and set aside.
  • With the help of a star tip, decorate the cupcakes with the frosting and place the decorated cookies or fondant figures. Cover with the gelatin sphere and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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