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Chocolate Cupcakes with Fondant

Valentine's Day, Valentine, Cupcakes, Love

Prep Time: 35 minutes

Bake Time: 22 minutes

Total Time: 57 minutes

Yield: 12-18

Valentine's Day, Valentine, Cupcakes, Love

Fondant gives such an elegant look to these chocolate cupcakes. You can dress them up for any occasion.

Ingredients

Cupcake batter:

  • 2 2/3 C. all-purpose flour
  • 1 C. cocoa powder
  • 2 tsp. Clabber Girl® Baking Powder
  • 2 tsp. Clabber Girl® Baking Soda
  • 3/4 tsp. salt
  • 3 C. sugar
  • 3/4 C. softened butter
  • 3 lg. eggs
  • 1 1/2 C. milk
  • 2 tsp. Spice Islands® Pure Vanilla Extract
  • 1 1/2 C. boiling water

 

Fondant:

  • 1 C. Crisco® All-Vegetable Shortening
  • 1 C. light corn syrup
  • 1/2 tsp. salt
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • food coloring (if desired)
  • 2 lbs. powdered sugar

 

Directions

Cupcakes:

  1. Preheat the oven to 350° F. Line a muffin pan with 12-18 paper baking cups.
  2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt.
  3. In a separate bowl mix the sugar and butter until creamy.
  4. Add the eggs, then milk, and vanilla.
  5. Add to flour mixture and beat well.
  6. Add boiling water and whisk until smooth. Pour batter into paper baking cups filling 2/3 full.
  7. Bake at 350° F. for about 22 minutes, or until cupcakes test done. Cool completely on a wire cooling rack.

 

Fondant:

  1. In a large bowl, mix the shortening and corn syrup, adding the salt and then vanilla.
  2. Place a few drops of food coloring (your choice) and mix well before adding powdered sugar.
  3. (Sift sugar before adding if it seems very lumpy) Add sugar a little at a time until the dough is stiff. Place a little powdered sugar on a surface and knead until the fondant is smooth.
  4. Roll fondant until it is about 1/8 inch thick. Cut circles with a 1-inch biscuit cutter and place on cupcakes. Decorate/garnish tops with candies.

Chocolate Cupcakes with Fondant

Valentine's Day, Valentine, Cupcakes, Love

Prep Time: 35 minutes

Cook Time: 22 minutes

Total Time: 57 minutes

Yield: 12-18

Ingredients

Cupcake batter:

  • 2 2/3 C. all-purpose flour
  • 1 C. cocoa powder
  • 2 tsp. Clabber Girl® Baking Powder
  • 2 tsp. Clabber Girl® Baking Soda
  • 3/4 tsp. salt
  • 3 C. sugar
  • 3/4 C. softened butter
  • 3 lg. eggs
  • 1 1/2 C. milk
  • 2 tsp. Spice Islands® Pure Vanilla Extract
  • 1 1/2 C. boiling water

 

Fondant:

  • 1 C. Crisco® All-Vegetable Shortening
  • 1 C. light corn syrup
  • 1/2 tsp. salt
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • food coloring (if desired)
  • 2 lbs. powdered sugar

 

Directions

Cupcakes:

  1. Preheat the oven to 350° F. Line a muffin pan with 12-18 paper baking cups.
  2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt.
  3. In a separate bowl mix the sugar and butter until creamy.
  4. Add the eggs, then milk, and vanilla.
  5. Add to flour mixture and beat well.
  6. Add boiling water and whisk until smooth. Pour batter into paper baking cups filling 2/3 full.
  7. Bake at 350° F. for about 22 minutes, or until cupcakes test done. Cool completely on a wire cooling rack.

 

Fondant:

  1. In a large bowl, mix the shortening and corn syrup, adding the salt and then vanilla.
  2. Place a few drops of food coloring (your choice) and mix well before adding powdered sugar.
  3. (Sift sugar before adding if it seems very lumpy) Add sugar a little at a time until the dough is stiff. Place a little powdered sugar on a surface and knead until the fondant is smooth.
  4. Roll fondant until it is about 1/8 inch thick. Cut circles with a 1-inch biscuit cutter and place on cupcakes. Decorate/garnish tops with candies.