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Lorenza

Lorenza Ávila

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Recipe of Cupcakes with Fondant Cover
Recipe

Cupcakes with Fondant Cover

1 h
Not so easy
4.75
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These cupcakes are easy to make and look great. Try this delicious recipe and decorate your cupcakes with fondant can make figures of what you like.
Learn more about Lorenza Ávila

Ingredients

12 servings
  • 250 grams of flour (sifted three times)
  • 250 grams of refined sugar
  • 250 grams of unsalted butter
  • 1 tablespoon of vanilla extract
  • 7 eggs cold
  • 2 spoonfuls of milk cool
  • 2 teaspoons of unflavored gelatin plus 1 spoonful, for the fondant
  • 1/4 of Cup of Water for the fondant
  • 1/2 Cup of glucose for the fondant
  • 2 spoonfuls of vegetable shortening for the fondant
  • 1 tablespoon of edible glycerin for the fondant
  • 8 cups of powder 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
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    1016
    kcal
    51%
    Carbohydrates
    207
    g
    69%
    Proteins
    7.3
    g
    15%
    Lipids
    23.3
    g
    36%
    Fiber
    2.2
    g
    4.4%
    Sugar
    179
    g
    198%
    Cholesterol
    176
    mg
    59%
    Esha
    Rate this tip
    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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