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sábado, 22 de marzo de 2014

Ingredients 12 cupcakes or 48 mini cupcakes

For the cake :
115 g unsalted butter at room temperature
200 g of white sugar
3 eggs M
200 g flour
1 teaspoon yeast ½ Royal
120 ml of semi-skimmed milk
1 teaspoon of gum paste ( or flavor of gum to taste)
For cream
250g unsalted butter at room temperature
250g icing sugar
1 teaspoon and a half of gum paste ( or flavor of gum to taste)

Preheat oven to 180 degrees ( 160 degrees if fan ) .
Prepare cupcakes tray with 12 paper caps . Sift flour with baking powder in a bowl and reserve. Beat butter with sugar until combined and the mixture is clear. Add eggs , one at a time, beating until just incorporated . Add half the flour and beat on low speed until incorporated . Then add the milk and we return to beat. Add half of the flour and beat on low speed until the mixture is homogeneous. Add the gum paste , adjust the flavor to your liking . We distributed the mixture in capsules , not fill more than 2 /3. Bake 20-22 minutes or until a toothpick comes out clean. Cupcakes Let cool in pan 5 minutes and then turn to a rack until completely cool .

Sift the icing sugar and place in a bowl with the butter . We cover the bowl, beat on low speed a minute. After we climbed down and beat at least another 5 minutes on medium-high speed. The buttercream will become almost white and the texture becomes creamy . Add the gum paste ( or aroma failing ) and beat until blended . We decorate the cupcakes , and cold , using the Wilton 1M nozzle .



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