Cupcakes with fondant

Materials:

• 500 gram FunCakes for Cupcakes
• 250 gram butter
• 5 eggs (approx. 250 gram)
• muffin/cupcake baking pan (standard, 12 pieces)
• 24 baking cups
• Apricot jelly
• 25 gram FunCakes fondant wit
• 100 gram FunCakes fondant roze
• 100 gram FunCakes fondant geel
• 100 gram FunCakes fondant groen
• Icing sugar to roll out on
• Rolling pin
• Round cutter 7 cm
• Daisy cutter in several sizes
•  

Preparation:

Preheat the oven to 180°C (convection oven 160°C). Line 24 baking cups in the muffin baking pans (if you have a pan for 12 cupcakes, then halve the ingredients). Mix the eggs, the butter and the mix for cupcakes in 4 minutes to a smooth batter. Mix it on the lowest setting. Divide the batter, using an ice scoop or two tablespoons, in the baking cups until they are half full. Bake the cupcakes in approx. 18 minutes golden brown.

Lubricate the cupcakes with apricot jelly. To make apricot jelly, mix ½ of a pot of apricot jam with 2 tablespoons water. Heat it in a saucepan and then propagate the warm jam through a sieve. Put the back in the pan and cook it briefly. The jelly is now ready to use. Store in a closed (jam) pot.

Knead the fondant well and roll this out on some icing sugar. Cut out a round for every cupcake and place these on the cupcakes. Roll out the fondant thinly and cut out flowers in different sizes. You can even stack them if desired. Make small balls of fondant for the hearts of the flowers. Place them with some jelly or water on the cupcakes.

Number of cupcakes:

24 cupcakes.