Line 2 molds for 12 cupcakes with 24 paper liners.
In a bowl, beat the butter and sugar until light and fluffy, then add the vanilla.
Incorporate the egg gradually. Sift the flour and cornstarch on top and stir.
Divide the batter among the molds and bake the cupcakes in the preheated oven at 190° C for 12 to 15 minutes, or until golden and fluffy.
Let cool completely on a wire rack.
Preparation for the fondant:
We heat a container in a water bath, adding 3 tablespoons of cold water and sprinkling a tablespoon of unflavored gelatin on top. We heat it, then add 2 tablespoons of glycerin and 1 large tablespoon of glucose, also incorporating 1 tablespoon of vegetable fat, mixing carefully to prevent the gelatin from sticking to the container. Once we have a homogeneous mixture, we pour it into the center of another container that contains powdered sugar (approximately 1 kg).
We stir the ingredients carefully to avoid burns. Finally, we grease our hands with a little vegetable fat and continue kneading gradually, ensuring there are no lumps and that it doesn’t stick to our hands. We can use a rolling pin if needed. This is how we finish our Fondant, we wrap it in plastic, and preferably let it rest for 24 hours.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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