Name: Cupcakes with Fondant Topping
Prep time: 60 min
Yield: 12
Cuisine: Americana
Ingredients: 250 grams flour, (sifted three times); 250 grams granulated sugar; 250 grams unsalted butter; 1 tablespoon vanilla essence; 7 eggs, cold; 2 tablespoons cow's milk, fried; 2 teaspoons unflavored gelatin powder, plus 1 tablespoon, for the fondant; 1/4 cups water, for the fondant; 1/2 cups glucose syrup, for the fondant; 2 tablespoons vegetable shortening, for the fondant; 1 tablespoon edible glycerin, for the fondant; 8 cups icing sugar, for the fondant

Preparation

Medium

Preheat the oven to 180 degrees. Separate the eggs. Cream the butter (it should not be too cold) with half of the sugar. Let it puff up and whiten. About 10 minutes. Add the egg yolks one by one, integrating each well. Add the vanilla and continue beating at high speed. Add the milk (or you can substitute it with any juice). Beat the egg whites separately to stiff peaks with the other half of the sugar.