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2 teaspoons gelatin, plus 1 spoonful, 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 powdered sugar, for the fondant
Preparation
Pre-heated oven at 180 degrees. Separate the eggs. Acremer the butter (it should not be too cold) with half the sugar. Let it sponge and whiten. About 10 minutes.
Add the yolks one by one integrating well each one. Add the vanilla and continue beating at high speed. Add the milk (or you can replace it with some juice). Beat apart the whites with the other half of the sugar.
Mix the whites in the mixture of the yolks in an enveloping way with the balloon. Swap with the sifted flour until both are finished (flour and whites). This must be done quickly so that the air does not leak out. Already perfectly integrated to empty in sleeve to fill the mold for cupcakes with caps.
Bake at 180 degrees for about 35 minutes or until the chopstick comes out dry. Unmold warm. If you want orange or lemon add the zest along with the vanilla. If you want chocolate add 50 grams. of cocoa and subtract it from the flour.
For the preparation of the fondant: pour the grenetina sprinkled in the water. Let stand and hydrate for 5 minutes. Melt the grenetine in a bain-marie and add the glucose. Add the vegetable shortening, wait for it to melt and integrate.
Turn off the heat and add the glycerin. Sift 4 cups of sugar and make a source. Add the liquid in the middle and start mixing. Add the rest of the sifted sugar little by little. You can add some essence of your liking (It is recommended that after having prepared the fondant, store it in a plastic bag so that it does not dry out).
Take the cupcakes out of the oven, let them cool a bit and put the fondant as you like, you can do it in different colors with different shapes.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
370.3
kcal
18.52%
Carbohydrate, by difference
72.3
g
24.1%
Protein
2.5
g
5%
Total lipid (fat)
8.7
g
13.38%
100
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Ratings(5)
Miguel Riojas
29/03/2019 16:54:56
Excelente
Lourdes LZ
06/02/2016 18:10:04
A través de Android
Ya casi nos quedan
Rahel Sinaí sanchez Zavaleta
06/07/2015 17:21:02
Hola Rahel, el fondant se pone una vez que los cupcakes ya estén fríos, es importante que el fondant siempre lo tengas guardado en una bolsa de plástico para evitar que se reseque ya que si esto sucede se volverá quebradizo y no lucirán tus cupcakes. Saludos :D
Rahel Sinaí sanchez Zavaleta
07/04/2015 16:51:54
A través de iOS
El fondant se lo ponemos cuando ya este seco o así
Rebe Delao
28/11/2014 10:52:23
CUPCAKES CON CUBIERTA DE FONDANT
Hermosos apetecibles
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