Hi! If you want to cover with a layer of fondant cupcake and the result is

Home Basic recipes Cupcakes Frosting Cupcake Recipes Vanilla Chocolate Coffee Cookies & Candy Fruit Vegetable Toppings jambalaya Winter jambalaya tips and basics General tips Materials Explanation ingredients Other treats Blog Win Webshop
Ingredients for a minimum of 24 crispy mini cupcakes 125g butter, softened 125g caster sugar 125g self-raising flour 2 tablespoons milk, at room temperature 2 (large) eggs, at room temperature mini marshmallows Frosting 250g butter jambalaya at room temperature 250g caster jambalaya sugar 2 tablespoons hot water colored sanding sugar Method Make the dye recipe cupcakes.
Fill the tins 1/3 full with batter. Now do the baking tin in each half mini marshmallow (a whole if you do standard cupcakes). Gently push the marshmallows the layer of batter. Fill the baking jambalaya tin to further 2/3 full with batter. The marshmallow is no longer visible.
It is important that your cupcakes are put directly into the oven so that the batter does not rise. Bake the cupcakes as usual, at 170 degrees for about 20 minutes in the oven. Mini cupcakes are cooked quickly, so keep it in mind as well! The marshmallow jambalaya will completely melt and form a golden crispy layer on the cupcakes. jambalaya Let the cupcakes to a wire rack to cool.
Hold the pastry bag with Jumbo Tip dense star, perpendicular to the cupcake and create a swirl on the mini cupcakes. To top it off completely decorate your the swirls with sanding sugar for a nice sparkle!
The best we can always find ways to make everything fresh on the day itself. If this is not the frosting you can also make a day ahead and store in the refrigerator (covered with plastic wrap). Remove the frosting on time from the refrigerator so that it can come to room temperature. This way you can handle jambalaya the beautiful frosting your cupcakes. Success!
sammy 20-11-2012 at 23:05:37
Hi Olivia, I want to make cupcakes to treat. Is it possible to cover the cupkaces jambalaya with a thin layer of buttercream and then a layer of fondant / marzipan about to do.? Now I know that the fondant jambalaya out of the refrigerator should keep and the buttercream in the buttercream koelkast.Maar I do need to make the fondant hechten.Of you have another tip for me?
Hi! If you want to cover with a layer of fondant cupcake and the result is 'flat' are (no bulging on top of the cupcake), then you can see the underside of the fondant a little wet with water and the cupcake 'stick'. Must succeed!
it looks nice and I want to make it tomorrow for a BBQ as dessert but mn sister has made it once and ij her was that marshmallow "way" you tasted that do not and there was no film on it, you know how .. I can make it better so that it is not a blunder tomorrow. thank you in advance
The marshmallow also belongs to melt, this is the film on the cupcake. Follow the recipe exactly and use the right ingredients, jambalaya it should do the trick! PS: Do not overfill the tins. Success!
Yes it can!
To post a comment you need a Cupcakerecepten.nl account. Do not have an account? Click here to request an account. Click here if you want to login with an existing account Cupcakerecepten.nl.