Martha Rro

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Recipe of Special Cupcakes

Special Cupcakes

2h 30 mins
40 mins
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They are delicious cupcakes with imagination. The bread is chocolate but the cocoa of the bread is very well balanced so that it does not collide with the filling and does not impale. It is a very fluffy bread and that is why the proper handling of temperature of the ingredients is so important.
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49 portions
  • 450 grams butter, (for bread)
  • 400 grams sugar, (for bread)
  • 9 eggs, (for bread)
  • 400 grams flour, (for bread)
  • 100 grams cocoa, (for bread)
  • 3 teaspoons baking soda, (for bread)
  • 1/2 teaspoons liquid vanilla, (for bread)
  • 1/4 cups milk, (for bread)
  • 1/2 cups butter, (for the filling)
  • 3/4 cups cocoa, (for the filling)
  • 4 cups powdered sugar, (for the filling)
  • 1/2 cups evaporated milk, (for the filling)
  • 1 teaspoon liquid vanilla, (for the filling)
  • 1/8 cups Water, (for the fondant)
  • 1/2 tablespoons gelatin, (for the fondant)
  • 1/4 cups glucose syrup, (for the fondant)
  • 1 tablespoon vegetable shortening, (for the fondant)
  • 1/2 kilos powdered sugar, (for the fondant)
  • 1/2 teaspoons vanilla essence, or almond (for the fondant)
  • food coloring, to taste (for the fondant)
  • 1/2 tablespoons gummy, of pasta (tylosa) (for the fondant)
  • 1 tablespoon edible glycerin, (for the fondant)


All the ingredients have to be at room temperature, egg milk and butter (very important) you have to remove them from the refrigerator at least 2 hours before you start since if you add some cold ingredient to the mixture is very likely to you cut the whole mixture.
For the bread: Cream the butter for 19 minutes until it takes a creamy consistency.
After the sugar is made as rain and let it sit well, stop and remove the one from the sides and put another 5 minutes to beat (it has to have a color as white) and the same creamy consistency.
When you throw the eggs you break them in a container one by one to verify that it is clean (it has to be at room temperature, never from the refrigerator! But they are not hot, only "fresh"). You break an egg and what is made to the shake, wait for a minute and a half to two minutes and then the same procedure for each egg) the mixer must be at medium high speed.
Sift the flour, the powder and the cocoa to bake in the same container to let out the lumps of moisture. It is advisable to sieve it 3 times because with this you are putting air into the flour, this favors the bread to be more spongy.
Then you separate the container from the blender and you add the flour with the milk, alternating as it requires moisture "the vanilla is alcohol-based and if you put it directly it evaporates. Mix it with milk and then put it on the mixture "this step is done by hand because the mixer is sprinkled.
Once you have integrated it, put it to beat so that it is incorporated well when you put the mixture in the crockpot is pressed without raising and when the 2/3 parts of the crock are filled, it is left to be pressed and removed.
Preheat the oven to 180ºC for 18 minutes.
Put the tray or the trays with the pots with the mixture and lower it to the oven 10º less.
Leave in the oven for 18 minutes and ready, let cool.
For the filling: Cream the butter (which you already have at room temperature) for 7 minutes.
Sift the icing sugar with the cocoa.
To the butter you are adding sugar and cocoa as rain alternating with milk. If more dry is required you can add more sugar to the taste.
For the fondant: In a container put the grenetina (with the measure of water at room temperature) let it soak the grenetina, then when it has moistened put the mic until it is warm and well dissolved without lumps.
In another container put the glucose, glycerin and vegetable shortening in the micro until everything is mixed and melted.
Then when you take it out of the micro, you put the transparent vanilla or essence to taste. The whole mixture of the two containers is put together and still very hot you pour it into the volcano of sugar glass previously sifted together with the tylosa.
Knead very well in order that all the ingredients are very well integrated, you have to finish the mixture of very white color, as the masters will see that it becomes more and more white.
Decoration: For the decoration is very flexible since this fondant is like plasticine you can do what you imagine.


The fondant is sugar, also called basic fondant. There are 3 types of fondant and this is the easiest to handle when making figures or monkeys. This fondant does not diminish you, it is enough that you keep it in a bag without any air and in a place


So that the fondant does not stick on your work table you can sprinkle sugar glass and so that it does not stick to your hands you can use shortening. To make it easier to wash your hands to remove the stain from the paintings, use a little

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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