Festive Cupcakes with Fondant and Sugar Pearls

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Festive Cupcakes with Fondant and Sugar Pearls
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 15 min.
Ready in

Ingredients

for
12
For the cupcakes
175 grams
150 grams
4
1
Lime (zest and juice)
175 grams
40 grams
ground almonds
½ teaspoon
For decoration
100 grams
softened Butter
50 grams
100 grams
120 grams
food coloring (red and black)
350 grams
60 grams
Sugar pearl (silver)

Preparation steps

1.

For the cupcakes: Preheat the oven to 180°C (approximately 350°F) convection. Line a 12-cup muffin tin with paper liners.

2.

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.

3.

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.

4.

 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.