Heart-Shaped Cupcakes
Who said men don't like to cook? A delicious recipe for this February 14th, surprise your girlfriend with this little detail of heart-shaped cupcakes.
Reviewed by Editorial Team of Kiwilimón
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3 comentarios
Ingredients
10
Servings
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- 1/2 lime zest, (for the dough)
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- 1/2 teaspoons dry yeast, (for the dough)
- peach jam, (for the dough)
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- 250 grams marshmallow, pink (for the fondant)
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Preparation
30 mins
0 mins
Medium
- For the cupcake dough: Preheat the oven to 180 degrees as always. In a bowl, mix the butter (at room temperature or with 5 seconds in the microwave) with the sugar until you have a homogeneous mixture. Add the egg to the mixture, continue beating until well incorporated, and add the lemon zest. Sift the flour with the baking powder in a separate bowl and gradually add it to the previous mixture, alternating with the 70 milliliters of milk.
- Grease the heart-shaped silicone mold with a little butter and pour the mixture, filling only 1/3 of the mold, as the dough should not rise too much so we can cover it well with the fondant. Place in the oven and let them bake for about 20 minutes.
- Once baked, remove them from the molds and let them cool on a rack. When they are cold, use a corer (or if you don't have one, a knife) to remove a small piece from the center, where we will add the apricot jam. The piece we removed can be put back on as a lid.
- For the fondant dough: In a bowl, place the marshmallows with the two tablespoons of water, put it in the microwave for about 5 minutes on medium power (or 3 minutes on high power) or until we see that the marshmallows have melted. The resulting dough looks like gum and is very, very sticky. Next, on a work surface, pour the powdered sugar and then pour the marshmallow mixture on top. We knead with our hands coated in the sugar until we achieve a homogeneous ball like in the photo. If we have trouble kneading because the dough is too hard, we can microwave it for 5 to 10 seconds to make it more malleable. When finished, wrap the ball of fondant in plastic wrap and let it rest in the refrigerator for at least one day before use.
- To finish: roll out the dough to a thickness of 3 millimeters and cut out a larger circle for the heart-shaped cupcake, and stick it to the dough, pressing well with your fingers for the base. Cut it in the same shape as the heart and stick it by soaking it with a little milk using a brush.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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