Today I wanna bring to you my first Tutorial.
Everybody loves Cupcakes, and having simple yet cute ones is even better.
What you need:
Daisy Metal Cookie Cutter
I found this on the Wilton Site for about $0.69.
I use Satin Ice Fondant. I usually buy the 20 pound bucket. You can order it online on several websites. For the US I recommend globalsugarart. For Germany I mostly use tolletorten.com, they have an amazing customer service.
Gel Food Coloring
Americolor gives you the most vibrant colors and is really easy to dose with it’s tiny squezze bottles. I used the Americolor ELECTRIC Gels assortment for those Cupcakes.
Cornstarch | Powdered Sugar or Shortening
This really is a personal preference. I work with all 3 of them. Powdered Sugar makes the Fondant even sweeter, Cornstarch makes the Fondant dry faster and Shortening seems to be the best of all options but personaly I just dont like the greasiness. In the end, they all do their job, which is to keep the Fondant from sticking to your worksurface.
To make it even easier use a:
Non Stick Matt
I have a very nice Silicone-Non-Stick Mat that I found at a local store once and then I also have this Roll-N-Cut Mat from Wilton which is really nice since it gives you some guidelines especially when you roll out fondant to cover a cake.
I use my old fashioned wooden one and dust it with cornstarch for rolling the fondant. But really, use what you got as long as it has some weight to it and rolls well.
And of course you need some Cupcakes.
I whipped up some easy Blueberry Cupcakes with a Sweet Cream Cheese Frosting. Well some would call them Muffins but since we add a sweet decorated top I guess they will count as some real Cupcakes. You can find the Recipe at the end of the post.
This is how you do it:
1. Get your Worksurface ready.
I like to get all my tools ready and close by before I start.
If you use the Roll’n’Cut Mat it tends to roll itself back up, you can stop that by either taping it to the counter or you use wipe a little bit of shortening on each corner to stick it to the counter.
2. Sprinkle your Mat with cornstarch or powdered sugar.
3. Get your fondant ready. Take out as much fondant as you need, one color at a time and immediately cover the leftover fondant in an airtight container to stop it from drying out.
4. Decide which colors you wanna use. I used Americolor Electric Blue and Electric Pink. Knead your fondant in your hand until it’s starting to get pliable and drop about 2 to 3 drops of the gelcolors into your fondant. Kned it, be careful not to mess up your hands to much (you could really also use Gloves but I always forget until I am at it already since foodcoloring really stains a lot). Knead and move it into your hands until the color mixes in well. If you want it more vibrant add more drops, one or two at a time. If you want it lighter, just add a little bit white fondant and knead it in.
5. If you have your desired color, take your fondant, slap it on your prepared worksurface. Dust your rolling pin with Cornstarch or Powdered Sugar, whichever you used and roll it into a nice flat disk to about 1/4 inch in height.
6. Take the Cutter and cut out some nice scalloped shapes.
7. Frost your Cupcakes lightly with the Cream Cheese Spread. Take your cutout scalloped shapes and drop them on top of your Cupcakes right in the middle.
8. Decorate with some little Sugar Nonpareils / Sugardrops and enjoy.
There you go, you have some super simple and very cute Cupcakes. Great for a Babyshower or a Birthdayparty or just for someone Sweet to put a smile on their faces.
And last but not least that amazing Cupcake Recipe.
BlueBerry Cupcakes with Sweet Cream Cheese Spread
Ingredients for the Cupcakes
2 1/4 cups self-raising flour
1 Stick butter, chopped
3/4 cup firmly packed brown sugar
1 Cup fresh blueberries
1 Cup milk
2 eggs, lightly beaten
Ingredients for the Sweet Cream Cheese Spread
2 Packs of Cream Cheese
1 Cup Yoghurt
1 1/2 Cups Powdered Sugar
1. Preheat oven to 180°C/400°C. Grease a cupcake pan for a dozen cupcakes and inser liners.
2. Sift flour into a bowl. Using fingertips, rub butter into flour until mixture resembles fine breadcrumbs. Stir in sugar.
3. Make a well in centre of flour mixture. Add blueberries, milk and egg. Gently stir until just combined. Spoon mixture into prepared holes. Bake for 25 minutes or until a skewer inserted in centre of 1 muffin comes out clean.
4. Stand in pan for 5 minutes. Turn out onto a wire rack to cool completely.