Recipes
Wedding Flower Cupcakes
29
Sep
Sep
Wedding Flower Cupcakes
Ingredients
- 6 packages MAYA Chocolate Hotcake Mix 200g
Buttercream Frosting:
- ½ cup butter
- ½ cup shortening
- 780 grams powdered sugar
- ½ cup milk
- 1 teaspoon vanilla extract
Fondant:
- 1 ½ tablespoons unflavored gelatin
- 2 tablespoons cold water
- 1 ½ teaspoons shortening
- ¼ cup glucose
- 1 ½ teaspoons glycerine
- 1 pound powdered sugar
- yellow gel food color
- candy pearl beads
- gold dust food powder (optional)
Instructions
-
Preheat oven to 350°F/177°C. Prepare MAYA Chocolate Hotcake Mix according to package direction but use greased and lined 3 ounces muffin tins instead and bake for 15-20 minutes or until cupcake is done. Cool and set aside.
Prepare Butter cream Frosting:
-
In a mixer bowl, cream butter and shortening until smooth. Add in powdered sugar alternately with milk and vanilla. Mix until smooth. Set aside.
Prepare Fondant:
-
Combine gelatin and water and heat until gelatin is dissolved. Remove from heat and add shortening, glucose and glycerine. Stir until well blended. Place powdered sugar on a clean working surface and make a well at the center. Pour heated mixture into the center. Using a wooden spoon, slowly incorporate the liquid into the powdered sugar. When dough gets heavy, knead fondant until smooth and pliable. Get a small portion of fondant and tint with yellow color to create small beads for flower center. Set aside. Roll out the rest of fondant dough on a cornstarch dusted working surface until ¼ inch thick then make flower cut out using cookie cutter. You can tint some yellow and leave others white.
To Assemble:
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Using star tip, pipe butter cream frosting on top of each cupcake. Place the cut out flowers fondant on top of the frosting and place a yellow bead at the center. If using yellow flower fondant, place white bead in the middle. Lightly dust flower petals with gold dust for a shimmering effect.