Festive Cupcakes with Fondant and Sugar Pearls
- For the cupcakes
- 175 grams
- 150 grams
Lime (zest and juice)
- 175 grams
- 40 grams
- ½ teaspoon
For the cupcakes: Preheat the oven to 180°C (approximately 350°F) convection. Line a 12-cup muffin tin with paper liners.
In the bowl of an electric mixer, beat the butter with the sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Add the lime juice and zest and beat until combined. Fold in the flour, almonds and baking powder. Mix well and pour into paper liners. Bake until a toothpick inserted in a cupcake comes out clean, about 25 minutes. Remove from oven and let cool in the pan 5 minutes, then remove and cool on a wire rack.
For decorating: In the bowl of an electric mixer, cream the butter with the sugar until fluffy, then beat in the cream cheese. Add powdered sugar to taste and beat until smooth and spreadable. Tint with red food coloring as desired and spread over cupcakes.
Roll out 3/4 of the fondant and cut out rounds the same diameter as the cupcake tops. Place on the frosting, brush with a little water and sprinkle liberally with sugar pearls, pressing lightly to adhere. Cut out desired letters from remaining rolled-out fondant. Tint remaining 1/4 fondant black. Roll out and cut into desired shape. Brush bottom lightly with water and place on top of cupcakes, then brush bottom of letters lightly with water and place on top of black cut-outs.