Fondant gives such an elegant look to these chocolate cupcakes. You can dress them up for any occasion.
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Yield: 12 to 18 cupcakes
Fondant gives such an elegant look to these chocolate cupcakes. You can dress them up for any occasion.
2 tsp. Clabber Girl Baking Soda
Fondant:
3/4 tsp. salt
1 C. shortening
3 C. sugar
1 C. light corn syrup
3/4 C. softened butter
1/2 tsp. salt
Cupcake batter:
3 lg. eggs
1 tsp. vanilla extract (use clear extract if you want fondant to be white)
2 2/3 C. all-purpose flour
1 1/2 C. milk
2 lbs. powdered sugar
1 C. cocoa powder
2 tsp. vanilla extract
food coloring (if desired)
2 tsp. Clabber Girl Baking Powder
1 1/2 C. boiling water
Cupcakes:
Preheat the oven to 350° F. Line a muffin pan with 12-18 paper baking cups.
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt.
In a separate bowl mix the sugar and butter until creamy. Add the eggs, then milk, and vanilla. Add to flour mixture and beat well; Add boiling water and whisk until smooth. Pour batter into paper baking cups filling 2/3.
Bake at 350° F. for about 22 minutes, or until cupcakes test done. Cool completely on a wire cooling rack.
Fondant:
In a large bowl, mix the shortening and corn syrup, adding the salt and then vanilla. Place a few drops of food coloring (your choice) and mix well before adding powdered sugar. (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.
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.
Yield: 12 to 18 cupcakes
2 tsp. Clabber Girl Baking Soda
Fondant:
3/4 tsp. salt
1 C. shortening
3 C. sugar
1 C. light corn syrup
3/4 C. softened butter
1/2 tsp. salt
Cupcake batter:
3 lg. eggs
1 tsp. vanilla extract (use clear extract if you want fondant to be white)
2 2/3 C. all-purpose flour
1 1/2 C. milk
2 lbs. powdered sugar
1 C. cocoa powder
2 tsp. vanilla extract
food coloring (if desired)
2 tsp. Clabber Girl Baking Powder
1 1/2 C. boiling water
Cupcakes:
Preheat the oven to 350° F. Line a muffin pan with 12-18 paper baking cups.
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt.
In a separate bowl mix the sugar and butter until creamy. Add the eggs, then milk, and vanilla. Add to flour mixture and beat well; Add boiling water and whisk until smooth. Pour batter into paper baking cups filling 2/3.
Bake at 350° F. for about 22 minutes, or until cupcakes test done. Cool completely on a wire cooling rack.
Fondant:
In a large bowl, mix the shortening and corn syrup, adding the salt and then vanilla. Place a few drops of food coloring (your choice) and mix well before adding powdered sugar. (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.
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.