1/4 cups edible glycerin, (for the laminated cover)
1/2 cups glucose syrup, (for the laminated cover)
1 1/2 tablespoons unflavored gelatin, (for the laminated cover)
1 kilo powdered sugar, (for the laminated cover)
1 tablespoon vanilla essence, (for the laminated cover)
Preparation
20 mins
0 mins
Low
Preheat the oven to 180 °C at least 15 minutes in advance.
Put the yeast and 2 tablespoons of sugar in warm milk.
Sift the flour together with the cocoa powder.
Beat the eggs with the sugar until pale, then incorporate the oil into the butter and the mixture of milk with the yeast.
Reduce the mixer speed, and gradually incorporate the sifted flour with the cocoa.
Fill the cupcake liners 3/4 of their capacity.
Bake in the oven for 25 minutes.
Let cool.
For the cover: hydrate the gelatin in water for 5 minutes, then place in a double boiler until dissolved.
Add glycerin and glucose and place in a double boiler until it becomes a syrup. Note: do not let it boil.
Add the vanilla extract and half of the sugar gradually. On the table, form a well with the remaining sugar. Knead until it no longer sticks to your hands or the table, and let rest for 24 hours.
Cut circles from the dough, brush with water, and stick to the cupcakes. Brush with a little water and attach the sugar print, and ready to enjoy!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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