For the cupcakes: put the softened butter, sugar, and sour cream in the mixer.
Add the essence, salt, baking powder, and incorporate two eggs one at a time, mixing until you have a homogeneous batter, add the next egg and gradually mix in the flour until everything is combined.
Pour into prepared molds with liners and bake for 20 minutes at 180°C. Set aside and let cool.
For the filling: Heat the dulce de leche in a double boiler until it is a bit more liquid; if you see that it doesn't become more liquid, add hot water little by little until it takes a more or less liquid consistency. Once done, add the cream cheese while stirring the mixture until it is homogeneous. Remove from heat and let cool.
For the fondant: Hydrate the gelatin in two tablespoons of hot water and let it cool.
Put the glucose in the microwave for about 20 seconds and when it is more liquid, add the essence, shortening, and glycerin.
Likewise, heat the glycerin and incorporate it with the other ingredients. Gradually add it in a thin stream to the powdered sugar and beat on low speed to integrate all the ingredients.
As it integrates, increase the speed so that the fondant takes shape.
Once the fondant is ready, divide it depending on the number of colors you will use. Decorate following the image.
Cut yellow circles the size of the cupcake, white circles for the eyes, black circles, brown circles, and mark the mouth. Cut squares for the teeth and form red dots to decorate the cheeks.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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