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In a bowl, beat the butter and sugar until you get a light and frothy cream and then add the vanilla.
Incorporate the egg little by little. Sift flour and cornstarch on top and stir.
Divide the pasta between the molds and bake the cupcakes in the preheated oven at 190 ° C for 12 to 15 minutes, or until golden brown and fluffy.
Allow to cool completely on a metal grid.
Preparation for the fondant: Heat a pot in a bain-marie, add 3 tablespoons of cold water and sprinkle a spoonful of unflavored gelatin on top, put on heat, then add 2 tablespoons of glycerin and 1 tablespoon of glucose, add also 1 tablespoon of vegetable fat, mix taking care not to stick the gelatin to the container, obtaining a homogeneous mixture and incorporate it on the center of another container containing icing sugar (approximately 1 kg).
We stir the ingredients taking care to burn ourselves. To finish we anoint little of vegetable fat and continue to knead little by little, avoiding that there are no lumps and that it does not stick in our hands. We can use a roller if required. This is how we finish our Fondant paste, keep it in plastic, and preferably let it rest for 24 hours.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
408.6
kcal
20.43%
Carbohydrate, by difference
81.7
g
27.23%
Protein
1.3
g
2.6%
Total lipid (fat)
9.2
g
14.15%
100
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