Special Cupcakes

Martha Rro
They are delicious cupcakes with imagination. The cake is chocolate, but the cocoa is very well balanced so that it does not clash with the filling and does not become overwhelming. It is a very fluffy cake, which is why proper temperature handling of the ingredients is so important.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
49
Servings
  • 450 grams butter, (for the cake)
  • 400 grams sugar, (for the cake)
  • 9 eggs, (for the cake)
  • 400 grams flour, (for the cake)
  • 100 grams cocoa, (for the cake)
  • 3 teaspoons baking powder, (for the cake)
  • 1/2 teaspoons vanilla essence, (for the cake)
  • 1/4 cups cow's milk, (for the cake)
  • 1/2 cups butter, (for the filling)
  • 3/4 cups cocoa, (for the filling)
  • 4 cups icing sugar, (for the filling)
  • 1/2 cups evaporated milk, (for the filling)
  • 1 teaspoon vanilla essence, (for the filling)
  • 1/8 cups water, (for the fondant)
  • 1/2 tablespoons unflavored gelatin powder, (for the fondant)
  • 1/4 cups glucose syrup, (for the fondant)
  • 1 tablespoon vegetable shortening, (for the fondant)
  • 1/2 kilos icing sugar, (for the fondant)
  • 1/2 teaspoons vanilla essence, or almond (for the fondant)
  • food coloring, to taste (for the fondant)
  • 1/2 tablespoons gummies, of paste (tylosa) (for the fondant)
  • 1 tablespoon edible glycerin, (for the fondant)
Preparation
2h 30 mins
40 mins
Medium
  • All ingredients must be at room temperature; the egg, milk, and butter (very important) should be taken out of the refrigerator at least 2 hours before you start, as adding any cold ingredient to the mixture can cause it to curdle.
  • For the cake: Cream the butter for 19 minutes until it reaches a creamy consistency.
  • Then sprinkle the sugar like rain and let it incorporate well, stop and scrape the sides, and beat for another 5 minutes (it should have a white color) and the same creamy consistency.
  • When adding the eggs, break them into a bowl one by one to ensure they are clean (they must be at room temperature, never from the refrigerator!!!! But not hot, just “fresh”). Break an egg and add it to the batter, wait a minute and a half to two minutes, then follow the same procedure for each egg) the mixer should be on medium-high speed.
  • Sift the flour, baking powder, and cocoa into the same bowl to remove moisture lumps. It is recommended to sift it 3 times as this incorporates air into the flour, which helps make the cake fluffier.
  • Then separate the mixing bowl and gradually add the flour with the milk by hand, alternating as moisture is needed. “The vanilla is alcohol-based, and if you add it directly, it evaporates. Mix it with the milk and then add it to the mixture.” This step is done by hand because the mixer can scatter the ingredients.
  • Once integrated, beat it to ensure everything is well combined. When filling the cupcake liners, press down without overflowing, and when they are filled to 2/3 of the liner, stop pressing and remove.
  • Preheat the oven to 180ºC for 18 minutes.
  • Place the tray or trays with the liners filled with the mixture in the oven and lower the temperature by 10º.
  • Bake for 18 minutes and it's done, let it cool.
  • For the filling: Cream the butter (which you already have at room temperature) for 7 minutes.
  • Sift the powdered sugar with the cocoa.
  • Gradually add the sugar and cocoa like a rain, alternating with the milk. If it needs to be drier, you can add more powdered sugar to taste.
  • For the fondant: In a bowl, place the gelatin (with the measured room temperature water), let the gelatin soak, then when it has absorbed the moisture, put it in the microwave until it is warm and well dissolved without lumps.
  • In another bowl, place the glucose, glycerin, and vegetable shortening in the microwave until everything is mixed and melted.
  • Then when you take it out of the microwave, add the clear vanilla or essence to taste. Combine all the mixture from the two bowls while it is still very hot and pour it into the volcano of sifted powdered sugar along with the tylosa.
  • Knead very well to ensure that all ingredients are well integrated; the mixture should end up very white. As you knead, you will see it turning whiter and whiter.
  • Decoration: For decoration, it is very flexible since this fondant is like modeling clay; you can make whatever you imagine.

Nutritional Information

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