Halloween Cupcakes

INGREDIENTS

Cake:

2 pieces eggs
1/3 cup oil
1 tablespoon water
1 pack MAYA Decadence Fudge Brownie Mix 500g

Fondant Icing:

1 ½ teaspoons unflavored gelatin
2 tablespoons water
¼ cup glucose
1 ½ teaspoons glycerin
1 tablespoon vegetable shortening
3 ½ cups confectioners’ sugar
food colors (orange & green)

Boiled Icing:
¾ cup sugar
¼ cup water
2 egg whites
¼ teaspoon cream of tartar

PROCEDURE

Cake: In a bowl, beat eggs, oil and water. Add cake mix. Mix until mixture becomes smooth. Pour in prepared six hole (6-oz) muffin pan. Bake at 350ºF for 15 minutes. Cool and set aside.

Prepare Fondant Icing: Combine gelatin and water. Let stand for at least 30 minutes. Place gelatin mixture in top of double boiler and heat until dissolved (mixture should not boil). Add glucose and glycerin, mix well. Stir in shortening and just before completely melted, remove from heat. Let cool till lukewarm. Place confectioners’ sugar in a bowl and make a well. Stir in gelatin mixture with a wooden spoon, mix until semi-dry paste in consistency. Knead until smooth. Divide dough into two portions. Tint each dough with orange and green food color and mold miniature pumpkin. Set aside.

Prepare Boiled Icing: In a saucepan, make a syrup out of sugar and water until it spins a thread (about 5 minutes boiling). In a mixer bowl, beat egg whites until peaks. Pour in syrup gradually, beat until slightly cooled.

To assemble: Fill icing into a pastry bag fitted with a star tip and pipe out a big rosette on top of each cupcake. Decorate in the scariest designs you can think of. Be creative!