Wedding Flower Cupcakes
- 6 packages MAYA Chocolate Hotcake Mix 200g
- ½ cup butter
- ½ cup shortening
- 780 grams powdered sugar
- ½ cup milk
- 1 teaspoon vanilla extract
- 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)
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.
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.
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.